Let’s make some delicious Paneer biryani today. Though it seems like you need a lot of ingredients, this recipe is incredibly simple to make. Just follow these steps and you’ll have a delicious biryani ready to feed your guests.
– STEP 1 –
4 onions
1/3 cup Milk
10 strands of saffron
– Microwave the milk for 30 seconds, infuse the saffron and leave aside till you need it.
– In a pan with hot oil, add sliced onions and fry them on medium heat until dark golden brown. This will take 20-25 mins.
– STEP 2 –
Oil + ghee
1 Onion
3 big tomatoes
1 dried red chili
2 tsp ginger garlic paste
1/2 turmeric
1/4 Chilli powder
1/4 tsp cumin powder
1/4 tsp coriander powder
1/8 tsp nutmeg powder
15 cahsews
1 tsp Khas khas
1 tsp salt
1 1/2 cups water
1/2 tsp Garam masala
1 1/2 tsp kasuri methi
1 1/2 tbsp ketchup
– In a pan, add oil and ghee or butter. Add onions, dried red Chilli, some salt and sauté for a few minutes. When the onions turn soft, add chopped tomatoes and sauté for another few minutes.
– Add ginger garlic paste and cook for 5 minutes until the raw smell cooks off.
– Next, add all the spices – turmeric, chilli powder, cumin or jeera powder, dhaniya or coriander seed powder, nutmeg and cook for another 5 minutes.
– Add cashews, khas khas or white poppy seeds and sauté for a minute, after which, add water and cook for 5 minutes.
– After some of the water has evaporated, add kasuri methi, garam masala, ketchup, cook for another minute and blend into a smooth purée. Add some water to help it blend easily.
– STEP 3 –
Oil + ghee
1/2 tsp shah Jeera
2 bay leaves
3 cloves
2 cardamom
4 peppercorns
1 inch cinnamon
1/2 inch mace
1 star anise
1 black cardamom
1 Green pepper
250-300g Paneer
– In a pan, add oil and ghee or butter. Add shah jeera, bag leaves, cloves, cardamom, cinnamon, mace, star anise, black cardamom and pepper corns and sauté for a minute, until you can smell the spice fragrance. Next add some green pepper and sauté for another minute.
– Add the blended curry and let it cook for 5 minutes.
– Add the paneer and cook for 5-10 minutes and the curry is done
– STEP 4 –
2 cups rice
1 bay leaf
1 tsp salt
6-8 cups of water
– To make the rice, first wash and drain the rice and repeat until the water comes out clean.
– Add into a pot with water that’s been salted generously and with a bay leaf and cook until the rice is 3/4 th done.
– Drain the rice and keep aside
Other ingredients
1/4 cup chopped coriander leaves
1/4 cup chopped mint leaves
– Step 5 – Final assembly and layering
– Add some ghee to the base of the pan
– add a layer of rice
– add the paneer curry on top.
– You can add fried onions, coriander and mint on top of the rice or the curry
– add a final layer of rice. Top with fried onions, coriander, mint, saffron milk mixed with 1 tbsp paneer curry
– Cook on low to medium heat for 5 – 10 minutes
– Serve hot and enjoy 🙂
All the products used in and for the video –
Camera – Canon 5d Mark IV
Second Camera – Fuji Film XT3
Macro Lens – EF 100mm f/2.8L Macro IS USM
Canon Lens – 35mm f1.4
Canon Lens – 50mm f1.2
Gimbal – Ronin S
Pan – Le Creuset
Bowl – HnM Home
Spoons – HnM Home
BackDrops – HQ Backdrops
Outfit – Zara
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