Prepare time: 10 mins
Cook: 15 mins
Serves: 2 Persons
Ingredients
For Paneer Marinating
- ½ cup chopped paneer cubes
- 2 tbsp thick curd
- 1 tsp kashmiri chilli powder
- ½ tsp salt
For Biryani
- 1 tbsp oil of choice
- 2 tsp ghee
- 1 tsp cumin seeds
- ½ cup sliced onions
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 green chillies
- ½ cup tomato pureed
- ½ tsp kashmiri chilli powder
- 1 tsp coriander powder
- ½ to 1 tsp tsp biryani masala
- 2 tbsp mint leaves chopped
- ¾ to 1 cup frozen peas
- ½ cup basmati rice
- ¾ cup water
- coriander leaves to garnish
Directions For Making Matar Paneer Biryani
- Chop paneer into small cubes of about ½ inch each. Add thick curd, chilli powder, salt. Mix well and set aside for 15 minutes
- Rinse, drain and soak basmati rice for 15 minutes. In the soaking/marinating time, slice an onion, slit chillies, chop herbs and puree the tomato
- To a 2L pressure cooker on medium flame, add the oil and ghee, followed by cumin seeds and chilli, sliced onions and fry till it is golden brown.
- Add ginger and garlic paste and fry for a minute. The paste has to fully cook and not smell raw
- Add the pureed tomato followed by the marinated paneer and mint leaves. Saute for a minute.
- Add in the spice powders ( red chilli, coriander and biryani masala) and mix well till it fully cooks. You will know by the smell and how the fat leaves the masala base.
- Add peas and the soaked, drained basmati rice and mix well.
- Add water, salt if necessary and let it come to a boil.
- Close the cooker, place the weight and turn flame to low for 6 minutes.
- No whistles may come and that is okay.Let pressure fully settle ( takes 7-10 minutes), garnish with coriander and fluff with a fork.
- This biryani is BEST with a simple onion raitha.
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