Basmati Rice - 2 cups
Mint leaves and Coriander leaves
Milk - few tbsp
For the Vegetable Masala
Shah Jeera - 1 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Green Chilies, slit - 2 to 4
Onion, julienne - 1 big
Ginger Garlic paste - 1 tbsp
Salt to taste
Red Chili powder - 1 tsp
Garam Masala - 1 tsp
Carrot, Beans, Potatoes and Peas - 1 cup
Paneer - 1 and 1/ 2 cup
Curds - 1/2 cup
How to make Paneer Biryani:
Wash and soak the basmati rice for 20 mins. In a thrice the amount of water, boil rice and when its almost done, drain the water from rice and let it sit for 5 mins with lid covered. Then spread the rice for it to cool and also for the grains to separate.
Prep and dice the vegetables. Boil in a cup of water and keep it aside.
In a non stick pan, heat butter and oil, add shah jeera. After few seconds, add slit green chilies, onions, saute well till onion turns colour.
Now add ginger garlic paste, saute well. Cook on high as you keep stirring.
Add turmeric powder, salt. After couple of minutes sauteing, add red chili powder.
Add cooked vegetables, toss around for the vegetables to get coated well. Now add the paneer cubes.
Repeat tossing and add garam masala. Now add the curds and mix well.
Simmer for 5 mins till everything comes together.
Now take a wider kadai or pan, grease with little butter/ghee, add the rice and the masala and fluff and toss together for the rice to get mixed well. Add mint and coriander leaves.
Add it back to the non stick pan, and cook in dum with a tight lid for 15 mins.
You could alternatively layer it with rice and masala before doing the dum.
Sprinkle few drops of milk and ghee before closing the lid.
Once done, fluff the rice and serve with Kaju Curry.
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