Hyderabadi Paneer Biryani I हैदराबादी पनीर बिरयानी I Pankaj Bhadouria
Hyderabadi Paneer Biryani is a vegetarian Biryani with flavours one would find in a Hyderabadi Biryani. This Paneer Biryani is high on spice, flavourful and truly delicious. If you are the one for delicate flavours, the Hyderabadi Paneer Biryani is going to surprise you for the flavours here are quite robust. Enjoy this Paneer Biryani with some Raita and salan.
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Recipe :
Hyderabadi Paneer Biryani
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Serves: 3-4
Ingredients:
for marination:
1 cup curd / yogurt (thick)
1 tsp ginger garlic paste
¼ tsp turmeric
¾ tsp kashmiri red chilli powder
2 tbsp biryani masala
2 tbsp coriander (finely chopped)
2 tbsp mint / pudina (chopped)
1 tsp oil
1 tbsp lemon juice
1 tsp salt
250g Paneer
½ cup fried onion
for rice:
6 cup water
2 pods cardamom
4 cloves
1 inch cinnamon
2 bay leaf
1 tsp pepper
1 tsp salt
2 tsp oil
1 chilli (slit)
2 cups basmati rice (soaked 20 minutes)
for biryani:
2 tbsp oil
1 tsp ghee
2 bay leaf
1 star anise
1 pod black cardamom
1 mace / javitri
2 pods cardamom
1 tsp shah jeera
½ onion (sliced)
2 tbsp coriander (chopped)
2 tbsp mint
2 tbsp fried onion
pinch biryani masala
2 tbsp saffron milk
1 tsp ghee
¼ cup water
Method:
In a large bowl take 1 cup curd, 1 tsp ginger garlic paste, ¼ tsp turmeric, ¾ tsp chilli powder, 2 tbsp biryani masala, 2 tbsp coriander, 2 tbsp mint, 1 tsp oil, 1 tbsp lemon juice and 1 tsp salt.
Whisk and combine well making sure the spices are well combined. Add paneer cubes and fried onions.
Mix gently making sure everything is combined well.
Cover and marinate for 30 minutes.
Soak rice for at least 20 minutes.
In a large vessel take 6 cup water.
Add the whole spices, 1 tsp salt, 2 tsp oil and 1 chilli. Boil for 2 minutes or until flavours is in the water. add the basmati rice and stir well.
Boil for 3-4 minutes or until rice is half cooked. do not cook fully. Drain off the rice and keep aside.
paneer biryani preparation:
Heat 2 tbsp oil and 1 tsp ghee in a pan.
saute 2 bay leaf, 1 star anise, 1 pod black cardamom, 1 mace, 2 pods cardamom and 1 tsp shah jeera.
add ½ onion and saute until it turns golden brown.
also add 1 tomato and saute until it turns soft and mushy.
add in marinated paneer and saute well.
saute until the oil separates from sides. do not overcook as paneer turns rubbery.
further spread prepared rice uniformly.
also top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
further sprinkle pinch biryani masala, 2 tbsp saffron milk, 1 tsp ghee and ¼ cup water.
cover with aluminium foil and close the lid. you can also use the dough to seal.
simmer for 20 minutes or until rice is cooked fully.
finally, enjoy paneer biryani with raita and slices of onion.
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