Paneer Biryani

Ingredients list for Paneer Biryani

• 50 grams Cottage cheese (paneer) , cut into 1/2 inch cubes
• 3 cups Basmati rice , cooked
• 2 tablespoons Ghee
• 2 tablespoons Butter
• 5-6 Cloves
• 5-6 Black peppercorns
• 3-4 Green cardamoms
• 1 1/2 tablespoons Ginger-garlic paste
• 2-3 Green chillies , slit
• 2 medium Onions , sliced
• 1 cup Tomato puree
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Biryani masala
• to taste Salt
• 1 cup Yogurt
• 1 cup Fried onions
• 1/4 cup + tablespoons Fresh mint leaves , chopped
• 1/4 cup + tablespoons Fresh coriander leaves , chopped
• 5-6 Baby corns , diagonally sliced
• 6-7 Button mushrooms , sliced
• a few strands Saffron , mixed with 3-4 tablespoons ceam
• 1 1/2 inches Ginger , cut into thin strips
• 1-2 Green chillies , cut into thin strips

Method

1. Heat ghee and butter in a deep non-stick pan. Add cloves, black peppercorns and green cardamoms, mix and sauté till fragrant. Add ginger-garlic paste, green chillies and onions, mix and sauté till lightly browned.
2. Add tomato puree, mix and saute for 1 minute. Cover and cook for 3-4 minutes or till oil separates. Add coriander powder, cumin powder, turmeric powder, red chilli powder, biryani masala and salt, mix well and sauté for 2-3 minutes. Add yogurt and mix well. Cover and cook till oil separates.
3. Add ½ cup fried onions, ¼ cup mint leaves and ¼ cup coriander leaves and mix well. Add baby corns, button mushrooms and mix well. Add cottage cheese cubes and salt and mix well. Add 1 cup water and mix well. Cover and cook for 2-3 minutes.
4. Spread the rice evenly over the cottage cheese mixture. Drizzle ½ the saffron-cream mixture and sprinkle remaining fried onions, green chilli strips, remaining mint leaves, remaining coriander leaves and remaining saffron-cream mixture. Cover the pan with aluminium foil and keep the lid over it. Cook for 4-5 minutes.
5. Transfer onto serving platter, garnish with mint sprig and serve hot.