For the second day of BM#66, I had this yet another Paneer Biryani noted down that I wanted to make for my kids. It was Saturday and it was traditional South Indian meals for the elders and knowing that kids won't eat that, I wanted to make a quick biryani for the kids. Since they love paneer in any form, thought I could make one quickly.
Then I got busy with something and boys said they wanted a paneer fry. So Amma offered to make it for Konda. In the end, all three of them again had this for their meal after a good serving of Paneer fries.
For the Marinade
Paneer Cubes - 2 cups
Cumin powder - 1 tsp
Ginger Garlic paste - 1 tsp
Browned onion - 1/2 cup
Chili powder - 1 tsp
Curd - 1 cup
Salt to taste
Turmeric powder a pinch
Garam Masala - 1/2 tsp
Marinade for 10 min
To make the Masala
Butter - 1 tbsp
Shah Jeera - 1 tsp
Ginger Garlic paste
Cooked Basmati Rice - 2 cups
Milk - 1/2 cup
How to make Paneer Biryani:
Wash and soak the basmati rice for 20 mins. In thrice the amount of water, boil rice and when it's 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.
Deep fry onions till brown and add it to the paneer marinade.
Mix the paneer with the marinade and let it sit for 10 mins.
In a nonstick pan, heat butter and oil, add shah jeera. After few seconds, add ginger garlic paste. Then add the paneer marinade and simmer till the mixture is cooked 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 it back to the nonstick pan, and add milk, cook in dum with a tight lid for 15 mins.
You could alternatively layer it with rice and masala before doing the dum.
Once done, fluff the rice and serve with any side dish or as such
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM