Shahi Paneer Biryani

Ingredients:

• 1 cup basmati rice cooked.
• 1 cup chopped onions.
• 2-3 garlic chopped (depends on your taste)
• 1 tomato chopped.
• 1 cup cilantro chopped.
• 2 green chilies (If you don’t want to make it spicy you can use only 1)
• 3 tsp of Corn Oil.
• 2 tsp Garam masala (I prefer Kitchen King MDH)
• ½ tsp pinch of chili powder
• ½ tsp coriander powder
• 1 pinch of turmeric powder
• 1 pinch of asafoetida.
• Salt as per your taste.

Preparation time: 20 Minutes.
Marinating Paneer:

• 1 cup paneer (cut them into small squares)
• ½ cup yogurt.
• 2-3 mint leaves.

Directions:
In a bowl mix paneer, yoghurt, garlic (1 clove), green chili (1 chopped), salt, red chili powder and coriander powder. Keep it aside until you make the curry.
In a skillet add 3 tsp of oil. Let it heat and then add garlic, onion and green chili.
Heat until it turns brownish in color; in order to expedite you can add pinch of salt as that makes it brown faster.
Add the chopped tomatoes, chili powder, turmeric powder and asafoetida.
Let it mix well for 4-5 minutes and then add 2 teaspoonfuls of garam masala and salt as per your taste.
Mean while mix the paneer that you have marinate before cooking. Turn off the stove and on the other side take a serving bowl.
You can use a little bit of butter just for the grease and start layering. Add rice then add the mixture of curry and keep repeating it. Just make sure that the curry should be on the top as you don’t want plain rice to be seen on the top.
Garnish it with Cilantro leaves.
Microwave it for 1-2 minutes before serving it.

Biriyani

 

Pulao-Yakhni Recipe

Ingredients

Mutton or chicken



½ Kg Mutton or chicken (with bones)


½ Kg Rice Basmati


1 medium size onion

1 tsp. ginger (Adrak) paste

1 tsp garlic (lehsan) paste

10 cloves (laung)

10 black pepper (Kali Mirch)

1 stick cinnamon (Dalchini)

1 tsp. whole cumin seeds (Zeera)

2 black cardamom (Bari Ilaichi)

4 green cardamom (Chhoti Ilaichi)

1 tbs. coriander (Dhaniya) powder

1 tbs. fennel (Saunf) powder

1½ tbs.salt

½ cup oil

1 bay leaves (Tezpatta)

Instructions

Soak rice for half an hour.



Mix all the ingredients except rice and oil with the meat and put on fire till the meat is tender. Strain yakhni and Keep it aside.



Fry onion in oil till dark brown. Add meat, fry a little, add rice, 4 cups of yakhni and cook.



When water dries keep it on slow fire for 4-5 minutes.



Serve with garlic chutney, Raita or Achaar.



Serving: 5-6 persons