Paneer & mix Veg Biryani and raita! Today was my younger sisters birthday. I am here in Saudi Arabia, and she in India. But I wanted to make something special for her. She is a vegetarian, and loves paneer. So this was my gift to her :) This is a very simple, much lighter version of biryani. You can make it richer by adding ground almonds, fried chilguza, dried apricot, more ghee/malai, etc. I prefer this, as you get taste but not the heavy feeling. Recipe 300 gms Paneer, washed, cut in 1 cubes 2 c rice ( I used regular kernel rice, you may use basmati for longer grain), wash and soak for 30 mins 2 big onions, sliced + 1 onion finely sliced for birasta 3 big tomatoes, chopped/slliced 1 big potato, peel, cut in 6 pieces 1/2 c carrots, cut in 2 length pieces 1/2 c french beans, diagonally cut 1/2 c green peas 7-8 florets cauliflower (didnt have today) 1 1/2 tbsp each of ginger and garlic paste 1/2 pack of any good biryani masala (I used Shan Bombay Biryani) Kaju and kishmish, as many as you want 1 tsp haldi 1 1/2 tsp dhania powder 1 1/2 tsp red chilly powder 1 c curd (200 gm) Whole garam masala for RICE 1 tsp jeera 1 bay leaf 2 cinnamon stick 4-5 cloves 8 -10 peppercorn 4-5 green elaichi 1/2 lemon 2-3 tbsp each of chopped dhania and mint Salt 4 tbsp oil 1 1/2 tbsp ghee optional In a big, nonstick/ thick bottomed big pan heat oil. Fry the onion slices on medium heat till just golden brown, for birasta (be very careful when it starts turning brown, can get the burnt look/taste very fast). Tilt the pan slightly and drain onions thoroughly in the pan itself. Remove and spread on a kitchen towel (fork lightly to avoid forming lumps) Fry cashew to a light golden brown, remove and fry raisins till they puff up. Keep aside. Prick potatoes with a knife from all sides. Fry in oil on medium heat, turning often to cook evenly, till the edges turn brown. Similarly fry cauliflower and set aside. Add ghee to the pan. Fry onions till light brown. Add ginger garlic and fry for 2-3 minutes Add tomatoes, fry for 3-4 minutes. Mash them while stirring. Add biryani masala and curd Mix well and cook on high flame for 2 minutes. Lower flame, cover. Now the rice. In another big pan, put 10-12 c water to boil. On first boil, add the whole garam masala. Add drained rice and 1 tbsp salt. Boil on high flame for 4-5 minutes and then on medium flame till rice is 70% cooked. Drain carefully in a sieve/colander. Squeeze lemon juice over the rice and tuck the lemon inside. Sprinkle jeera and 1 tbsp each of chopped dhania and mint. Fork lightly. Keep aside. Now back to the biryani pan Add potatoes and cauliflower to the onion masala pan. Mix well and cook for 2-3 minutes. Taste salt (as biryani masala already has ) and add accordingly. Mix in paneer, carrots, beans and peas, Cook for 2 minutes. Add 1/2 c water and mix everything At this stage, masala should be like semi thick gravy, or else it will burn and stick during the next step. Check and add some beaten curd if necessary. Check again for salt also. Now the masala and vegetables are ready. Turn off the gas. Spread rice on the masala evenly. Sprinkle some dhania, mint and birasta. Cover first with a newspaper sheet and then put the lid so that its tightly closed. Put it back on high flame for 3 minutes. Turn the flame to lowest possible and cook for 12-15 minutes. By this time, the newspaper will have become quite damp. That is the sign of biryani being ready. Open the lid, and transfer carefully to a serving dish/bowl. Garnish with dhania, mint, birasta, cashew and raisins. Serve with raita and papad. PS: If you dont want to use NEWSPAPER, you may use a muslin cloth, kitchen towel or anything you find convenient. For ME, this works perfectly
Posted on: Sun, 01 Jun 2014 22:24:26 +0000
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