Paneer briyani in Tamil|Easy to make and tastes just like your favorite Restaurant

Paneer Biryani Recipe


Preparation: #paneerbiryani #foodlover #foodie #restaurantstyle #biriyani

Soak 500g basmati rice for 30 minutes.
Prepare spices for coating paneer:
1 tsp chilli powder
1 tsp Garam masala
A pinch of turmeric powder
A few drops of oil


Coating and Frying Paneer:

1. Drain and pat dry 250g paneer cubes.
2. Coat paneer cubes with the spice mixture.
3. Shallow fry coated paneer cubes until golden brown.
4. Set aside.


Preparing Biryani Masala:

1. Heat 4 tbsp oil/Ghee in a pan.
2. Add whole garam masala:
4 Cardamom
5 Cloves
1 Star anise
1 Bay leaf
1 Cinnamon stick
1. Let spices sizzle.


Sauteing Onions and Green Chillis:

1. Add 4 roughly chopped onions.
2. Cook until golden brown.
3. Add 4 green chillis.
4. Cook for another minute.


Adding Cashews and Aromatics:

1. Add 100g cashews.
2. Cook until lightly toasted.
3. Add 1 tbsp ginger garlic paste.
4. Cook for 1 minute.


Adding Tomatoes and Spices:

1. Add 4 roughly chopped tomatoes.
2. Cook until tender.
3. Add:
2 tsp Salt (or to taste)
2 tsp chilli powder
2 tsp coriander powder
2 tsp biryani masala
1. Mix well.


Adding Curd and Fried Paneer:

1. Add 100g curd.
2. Mix well.
3. Add fried paneer cubes.


Cooking Rice:

1. In a separate pot, combine:
Soaked rice
Water (double the rice quantity)
1 tbsp ghee/oil
1 tsp salt
Whole garam masala
1. Bring to a boil.
2. Reduce heat, cover, and cook until rice is 75% done.


Layering and Finishing:

1. Layer cooked rice over paneer masala.
2. Add a splash of cooked rice water.
3. Sprinkle:
Coriander leaves
Mint leaves
1 tsp Garam masala
1. Add Safran milk (optional).
2. Cover with a tight-fitting lid.


Dum Process:

1. Place a dosa pan or heat diffuser below the rice pot.
2. Simmer on low heat for 10-12 minutes.


Serve:

Hot Paneer Biryani is ready!


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