Paneer & Baby Potato Biryani
By Alzeyne
- Rice
- Ginger Garlic green chilli paste
- Onions
- Baby Potatoes
- Tomato puree
- Coriander
- Mint
- Saffron in Milk
- Ghee
- Salt
- Bay leaves
- Cinnamon sticks
- Black Cardamom
- Turmeric
- Red chilli powder
- Dhania Jeera powder
- Garam Masala
- Biryani Masala - Mdh Bombay Biryani masala or Shan\'s Bombay Biryani Masala
- Amchoor
- Kechup
- Sugar
- Paneer
- Hard Boiled eggs (optional)
- Pomegranate seeds
Method
Preparation:
- Wash and soak basmati rice for 20 mins
- Make fresh ginger garlic and green chilli paste
- Cut onions into long slices and fry until light brown.
- Fry, peeled and washed baby potatoes
- Make tomato puree
- Cut 2 onions finely
- Chop fresh coriander and mint
- Soak some saffron in milk and keep aside
Rice preparation:
Put some ghee, salt, bay leaves, cinnamon sticks, one black cardamom in water and bring to a boil.
Add the drained, soaked rice to it. Cook until rice is 3/4th cooked.
Drain off the rice and keep aside, to assemble later.
Gravy Preparation:
- In a pan, add some oil and little ghee. Saute the chopped onions, add the ginger garlic green chilli paste, cook further. Add the tomato puree.
- Add some chopped coriander and mint.
- Add turmeric, red chilli powder, dhania jeera, garam masala, biryani masala, salt, amchoor. Little ketchup for deep red color and sugar.
- Add some water - say 3/4th cup or so.
- Cook until oil come up to the surface. Add the paneer cubes and cook further for another 5 mins covered.
Biryani Assembly:
- First, add a thin layer of boiled and drained rice at the bottom of a pan.
- Spread out the gravy mixture evenly on top of the rice layer. Sprinkle some coriander, mint and half of the fried onions.
- Add another layer of rice on top.
- Add the saffron milk
- Remaining coriander, mint, fried onions. Arrange the fried baby potatoes.
- You could also add boiled eggs if you wish.
Cover and cook on dum. First for 5 mins on a medium high flame and then on a low flame for 15 mins or until aromas start to come through.
Keep the lid on for another 10 mins after you turn the heat off, before serving.
Sprinkle some pomegranate seeds on top for color and texture.
Recipe By
Alzeyne GhadialyAdministrator
I am Alzeyne G, a single, UK based psychologist.
Pinky Dadachanji