Ingredients:
- 10 Cashews
- 10 raisins
- 1 onion thinly sliced
- 1 onion sliced
- 1 handful coriander leaves chopped
- 1 handful mint leaves chopped
- 3 tbsp ghee or oil
- 1 tsp orange color
cooking rice
- 1 tsp oil
- 1 ½ cups basmati rice
- 1 star anise / chakra phool
- 1 bay leaf / tej patta
- 4 cloves / laung
- 2 inch cinnamon / dalchini
- 3 green cardamom / choti elaichi
- 2 to 4 pepper corn / kali mirch
- Salt to taste
Marination ingredients
- 1 cup Paneer cubes
- 1 bay leaf
- 2 green cardamoms
- 2 inch cinnamon
- 4 cloves
- ½ tsp shahi jeera
- ¾ cup yogurt ,
- ¾ tbsp red chili powder
- ¼ tsp turmeric
- ¾ tbsp. ginger garlic paste
- 1 tbsp biryani masala
- 1 handful mint leaves chopped
- 1 handful coriander leaves chopped
- Salt to taste
Method:
- Heat 3 tbsps. ghee in a wide and deep non-stick pan or a clay pot, add sliced onions and fry till they turn golden brown.Add the Marinated paneer. Sauté for a 2 min on medium high.
- Spread a layer of rice evenly.Sprinkle the coriander and mint leaves.Sprinkle the fried onions.Pour the orange color milk evenly all over.Add the fried cashews and raisins.
- Cover the pan with a foil and close with lid, making sure that the lid is airtight, so that the steam doesn’t escape. Heat a tawa move this rice pan on to the ot tawa, I used an old dosa tawa. Cook for 25 mins on a medium flame. This helps in preventing the biryani from getting burnt beneath.
- Serve and garnish paneer biryani with mint or coriander leaves.
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