paneer biryani

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Paneer Makhanwala - Marathi Recipe

Tomatoes

1/2” chopped Ginger

cashew nuts

4~5 chopped Garlic cloves

4~5 tsp Butter

tsp Kitchen king masala

Cumin powder

Coriander powder

Red chili powder

Sugar

Salt

Water

Paneer

tsp Kasuri Methi

tsp Cream

Butter

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Paneer Biryani - Marathi Recipe

Basmati rice

Cashew nuts

Dry sliced Onion

Curd

Green chilies

tsp Biryani masala

tsp Turmeric powder

tsp Kasuri methi

Coriander leaves

Mint leaves

tsp Red chili powder

kg Paneer cubes

tsp Oil

tsp Ghee

Cumin seeds

Onion

Tomato

Slit Green chilies

Ginger-Garlic paste

tap Ghee

3~4 Cloves

Black peppercorns

3~4 Bay leaves

Star anise

Cinnamon sticks

Black cardamom

Ghee

2~3 tsp Ghee

Saffron milk

Easy paneer biryani cooked in a dum style. Indian cottage cheese marinated in yogurt, spices &amp; herbs and steam cooked along with rice.

Paneer Biryani Recipe

basmati rice (aged)

tsp oil (for cooking rice)

onions

tbsp ghee or oil (for frying onions)

tbsp Mint leaves (or pudina chopped)

coriander leaves (chopped)

tbsp ghee (or oil)

¼ cup paneer (cubes)

½ cup curd (or dahi

tsp garam masala (or biryani masala)

tbsp ginger garlic paste

turmeric

tsp red chili powder

tbsp mint leaves (finely chopped)

coriander leaves (finely chopped)

green chili

bay leaf (or tej patta)

green cardamoms (or elaichi)

black cardamom (or badi elaichi (optional))

(or laung)

cinnamon piece (or dalchini)

strand mace (or javitri (optional))

star anise (or biryani flower)

½ tsp shahi jeera (or cumin or jeera)

tsp kewra water

paneer

Capsicum (or few cashew nuts)

Soak rice for at least 30 to 40 mins. Later drain to a colander.

Add oil to a heavy bottom pan, fry onions till golden brown. Set these fried onions aside. Fry capsicums till they turn slightly soft. Fry few paneer cubes or cashew nuts as well. Set these aside.

Marinate paneer with 2 tbsps fried onions and the marination ingredients. Set aside.

Add 1 tsp oil &amp; ½ to ¾ tsp salt to water. Bring it to a rolling boil.

Add the drained rice and cook till al dente. Meaning the rice grains have to be firm and not mushy but almost cooked. Drain off the rice to colander and set aside.

Prepration for paneer biryani

Add the paneer marinade to the same heavy bottom pan used for frying golden onions.

Layer the cooked rice over the paneer marinade. Level the rice. Add few more fried onions and mint and coriander leaves. Then sprinkle fried onions, capsicums, kewra or rose water.

Seal it with a foil or a moist clean kitchen cloth. Place the lid over it. Meanwhile heat a old tawa or griddle.

When it is hot, transfer the biryani pot or pan on the hot tawa. Cook for 5 minutes on a high flame and then for 10 minutes on a medium flame.

Switch off the stove and leave it undisturbed for at least 15 minutes.

Garnish with fried cashews or fried paneer, mint leaves and fried onions.

Serve paneer biryani with raita.

making paneer biryani

Top 3 paneer biryani recipes from across the web

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Paneer Makhanwala - Marathi Recipe

Paneer Biryani - Marathi Recipe

Paneer Biryani Recipe

Top 3 paneer biryani recipes from across the web

The most viewed paneer biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paneer Makhanwala - Marathi Recipe

Paneer Biryani - Marathi Recipe

Paneer Biryani Recipe

The most viewed paneer biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine