PANEER BIRIYANI

Recipe source : Mariasmenu.com,You can find the original recipe here

Ingredients

For Paneer masala

1. Panner cubed- 250 gms
2. Cinnamon-1" piece
3. Cloves-3 nos
4. Cardamom- 3 nos
5. Onion sliced- 3 nos
6. Ginger paste- 1 tbsp
7. Garlic paste- 1 tbsp
8. Tomato- sliced-1 no
9. Yogurt-1/4 cup
10. Coriander leaves-3 tbsp
11. Cashewnut paste- 2 tbsp (see notes)
12. Salt to taste
13. Oil
14. Ghee

For Masala paste

1. Coriander powder-2 1/2 tsp
2. Turmeric powder-1/4 tsp
3. Chili powder-2 tsp
4. Fennel seeds-1/2 tsp
5. Water- as required

For rice

1. Basmati rice- 1.5 cups
2. Ghee-2 tsp
3. Water
4. Salt to taste

For garnishing and layering

1. Onion-sliced- 1 small
2. Cashew nuts-10 to 12 nos
3. Raisins-1 to 2 tbsp
4. Coriander and mint leaves-chopped- as required
5. Ghee- as required

Method

For preparing Paneer masala

• Soak paneer cubes in hot water until required.
• Combine all the ingredients for the masala paste(i.e coriander powder,turmeric powder,chili powder and fennel seeds)and grind to form a smooth paste.Keep aside.
• Heat oil/ghee in a pan and add crushed cinnamon,cloves and cardamom.Saute for few seconds.Now add onion and salt.Cook until onion turns golden brown in color.
• Now add ginger and garlic ,cook for 3 to 4 minutes.
• Add the prepared masala paste and cook for 2 to 3 minutes.Next add sliced tomato and cook until oil starts to separate ,or it starts to leave the sides of the pan.
• Add yogurt and coriander leaves and mix until combined.Add more salt if required.
• Now add paneer cubes ,cover and cook for 7 to 8 minutes.
• Add cashew nut paste and mix well.Cook for few more minutes.Keep aside.

For preparing rice

• Wash rice until water runs clear.Heat oil and ghee in a pan and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt and water.Cover and cook until it is 3/4 th done, drain the excess water.Transfer cooked rice to a large tray and allow it to cool slightly.

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and paneer masala in layers.Sprinkle 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and paneer masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)