A northern indian classic!
Ingredients
| Ingredient | Quantity |
|---|---|
| Frozen Paneer | 1 lb |
| Dahi Curd | 2 cups |
| Ginger Garlic Paste | 2 Tbsp |
| Turmeric | 1/2 tsp |
| Kashmiri Red Chilli Powder | 1 1/2 tsp |
| Biryani Masala | 4 Tbsp |
| Dried & Fresh Cilantro Mix | 4 Tbsp |
| Olive Oil | 2 Tsp |
| Lime | 1/2, Juiced |
| Salt | 2 tsp |
| Fried Onions | 6-8 Chopped |
| Sliced Red Onion | 2 Cups |
| Rice | 2 Cups |
| Ghee | 2 Tbsp |
| Whole Milk | 1/4 Cup |
| Rose Water | 1/2 Tbsp |
| Cashews | 20 |
| Tomatoes | 1 Medium |
| Bay Leaf | 1 |
| Star Anise | 2 |
| Black Cardamom | 8 |
| Cloves | 3 |
| Green Chilis | 2 |
Instructions
- Combine 2 cups dahi curd, 2 tsp ginger garlic paste, turmeric, kashmiri red chilli powder, biryani masala, dried cilantro, fresh cilantro, olive oil, lime juice, salt, and fried onions.
- Mix well, then marinade paneer with the mixture.
- Let the paneer marinade overnight.1
- Soak rice for at least 30 minutes.
- Heat milk and soak saffron strands. Stir in rose water.
- Whisk 1 1/4 cup dahi and set aside.
- Fry marinated paneer in a dutch oven until golden brown. Remove paneer from pan.
- Fry cashews in dutch oven. Stir in raisins. Add additional 1 tsp of ghee as needed for frying.2
- Add 4 Tbsp ghee and fry sliced onions until brown.
- Add bay leaf, star anise, cardamom, cinnamon, and cloves.
- Add 1 1/2 Tbsp garlic ginger paste and slit green chilis.
- Add chopped tomatoes and cook until aromatic.
- Add marinated paneer with the marinade, and 1 tsp salt.
- Cover and set aside.
- Boil 6 cups of water with 1 tsp ghee and 1 tsp salt for the rice.
- Cook the rice until 95% cooked (al dente).
- Once both the paneer mixture and the rice are hot and cooked, layer the rice over the paneer in an even layer.
- Pour saffron milk over the layered rice evenly.
- Top with fried onions, cilantro, ghee, biryani masala, fried cashews & raisins.
- Seal the edges of the pot with foil, then cover with the lid.
- Heat the pot to medium heat for 3 minutes.
- On the side, heat a tava on a different burner on high heat.
- Move the pot to the tava, and turn the heat to low.
- Dum cook like this for 15 minutes.
- Turn off the heat and let rest of 20 minutes.
- Add lemon juice to the rested biryani.
Serve hot!