क्विक पनीर बिर्यानी | Quick Paneer Biryani | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

As the name suggests, this is an easy and a quick recipe of biryani which is absolutely delicious.

QUICK PANEER BIRYANI

Ingredients

300 grams cottage cheese (paneer), cut into 1 inch cubes
1½ cups Basmati rice, soaked for 30 minutes and drained
Salt to taste
1 bay leaf
2 green cardamoms
2-4 fresh mint leaves
1 clove
A dash of oil
½ tsp ghee
Masala
1 tbsp oil
1 tbsp ghee
1 clove
1 black cardamom
1 mace blade
1 inch cinnamon stick
1 green cardamom
1 bay leaf
1 tsp ginger-garlic paste
Salt to taste
¼ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1½ tsps Tata Sampann Paneer Masala
½ cup yogurt, whisked
1 cup fresh tomato puree
¼ cup fried onions + for sprinkling + for garnish
¼ cup fresh cream + for drizzling
¼ tsp dry fenugreek leaves (kasuri methi)
¼ cup fresh coriander leaves
¼ cup fresh mint leaves
8-10 cashew nuts, roasted and halved


Method

1. Bring sufficient water in a deep non-stick pan, add rice, salt, bay leaf, green cardamoms, mint leaves, clove and oil and cook till the rice is ¾ done.
2. For the masala, heat oil and ghee in a non-stick pan, add clove, black cardamom, mace blade, cinnamon stick, green cardamom and bay leaf and saute till fragrant.
3. Take the pan off the heta and add 2 tbsps water and 1 tsp ginger-garlic paste and saute for 1 minute.
4. Add Salt, ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp coriander powder and 1½ tsps Tata Sampann Paneer Masala and mix well.
5. Place the pan back on heat and saute for a few seconds. Add ½ cup whisked yogurt and mix and saute for 2-3 minutes or till the mixture comes to a boil.
6. Add 1 cup fresh tomato puree and mix. Cover and cook for 2-3 minutes or till the fat separates.
7. Meanwhile, strain the rice in a bowl and add ½ tsp ghee and gently mix.
8. Add ¾ of the paneer, ¼ cup fried onion and mix well.
9. Reduce the heat to low, add ¼ cup fresh cream and ½ tsp dry fenugreek leaves and mix. Switch the heat off.
10. To make the biryani, grease a deep non-stick pan with ghee, spread ½ of rice on the bottom of the pan.
11. Evenly spread paneer masala on top, tear and add coriander leaves, tear mint leaves and sprinjle on top.
12. Sprinkle fried onions and fried halved cashew nuts and drizzle fresh cream on top. Spread remaining rice on top.
13. Sprinkle fried onions, tear the remaining coriander leaves, tear remaining mint leaves, remaining cashew nuts, drizzle fresh cream on top.
14. Place the remaining paneer pieces, drizzle ghee and a large pinch of saffron soaked in 1 tbsps water warm on top.
15. Sprinkle kewra water and a pinch of salt and a pinch of Tata Sampann Paneer Masala on top.
16. Place the pan on heat, cover and cook on high heat for 5 minutes. Reduce the heat to low and cook for 5 minutes more.
17. Switch the heat off, allow the biryani to rest for 10 minutes. Transfer into a serving plate, garnish with fried onions, coriander leaves and mint leaves and roasted cashew nuts.
18. Serve hot with raita.

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