This is an amazing paneer and rice combination recipe that tastes delicious with bursting flavor of spices. My entire house becomes fragrant with the aroma of all these wonderful spices!!
I know the recipe seems long, however it is very easy!! Give it a try
You will need
For Marinated Paneer 250 g Paneer cubed 1/4 tsp black pepper powder 1/4 tsp Kasoori Methi ( Dried Fenugreek leaves) 1/4 tsp Garam Masala 1/4 tsp Red chilli Powder 1/4 tsp dried Mint ( if you dont have dried mint, you can add 1 TBSP mint paste) 1/4 tsp turmeric powder 1/4 tsp clove powder or 4 cloves crushed 1 TBSP corriander leaves 3/4 tsp sugar a pinch of Hing 4 TBSP yogurt salt to taste For Biryani 3 TBSP Ghee 1/4 cup finely chopped purple cabbage 1/2 tsp Cumin seeds 2 Bay Leaves 3 Green Cardamons 2 cloves 1/4 tsp black pepper coarse 1 star Anise 2 tomatoes chopped 1 TBSP Ginger grated/paste 1 tsp chilli powder 1 tsp corriander powder 1 tsp Garam Masala 1 tsp Mint leaves 2 TBSP fresh corriander leaves 1/2 tsp Sugar few strands of saffron (optional) 1 TBSP Cashews ( optional) 2 Cups Basmati Rice Method In a bowl, add the yogurt, coriander leaves, salt, sugar, kasoori methi, black pepper, dried mint, red chili powder, turmeric powder and crushed cloves, all the spices under the Marinated Paneer. MIx well. Now add the cubed paneer and gently fold in coating the paneer with the spice mix, be gentle, to avoid breaking the paneer cubes . Now in a Pot boil boil 8 cups of water, add salt to season the water and 1 tsp ghee add the rice and boil till about 70% done. Drain the excess water. Now take a pan/ pressure cooker, big enough to hold all the rice and the Paneer, In the pan add add in the ghee. Once hot, cumin seeds and after they sizzle, goes in cardamom pods, cloves, peppercorns, bay leafs and star anise. NOw add the purple cabbage , roast for a couple mins and then add in the ginger and tomatoes. Then add all the emaining spices and sautees for a few mins, till the tomatoes have become soft. Pour in about a cup of water and get it to a boil. NOw comes the assembling :), Add 1/2 the quantity of cooked rice to the tomato gravy, then add layer of the marinated paneer, then top it of with the rest of the rice. You can add few strands of saffron soaked in a little bit of water on the rice, cover the pan witha lid and simmer on low flame for 20-25 mins. This give the rice enough time to cook completely and get infused with all the lovely flavors. When you open the pot gently stir the rice slightly mixing all the layers. Offer to the Lord with a bowl of yogurt and enjoy His mercy.
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