Tag Archives: paneer biryani

Paneer Biryani | Sanjeev Kapoor Khazana

Paneer Biryani | Sanjeev Kapoor Khazana



Who said veg biryani does not exist? Sometimes, it can be even better than a chicken or mutton biryani. Try this Paneer Biryani that is super easy, comforting and loaded with flavours.
Serve alongside a bowl of raita and turn it into a hearty meal.

PANEER BIRYANI

Ingredients

500 grams cottage cheese (paneer), cut into 1 inch cubes
1½ cups Daawat Biryani Basmati Rice
Salt to taste
7-8 black peppercorns
3-4 green cardamoms
2-3 cloves
Masala
2-3 tbsps ghee
3-4 cloves
6-8 black peppercorns
2 green cardamoms
1-2 bay leaves
1 tsp cumin seeds
2-3 green chillies, slit
2 large onions, thinly sliced
1½ tbsps ginger-garlic paste
1 cup fresh tomato puree
Salt to taste
2 tsps red chilli powder
½ tsp turmeric powder
¾ tsp coriander powder
1 tsp cumin powder
1½ tbsps biryani masala
3 tbsps browned onions
2 tbsps chopped fresh mint leaves
1 tbsp chopped fresh coriander leaves
2-3 tsps butter
2-3 tbsps yogurt
Toppings
A large pinch of saffron, soaked in 1-2 tbsps warm water
2-3 tsps rose water
1-2 tsps screwpine (kewra) water
Ghee for drizzling
¼ cup browned onions + for garnish
12-15 fresh coriander sprigs
10-12 fresh mint leaves
2-3 green chillies, slit
1 inch ginger, cut into thin strips
1-2 tsps dried rose petals
Fresh mint sprig for garnish
To serve
Boondi raita as required
Onion rings

Method

1. Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
2. Add fresh water and soak for 25-30 minutes. Drain the water.
3. Boil 6-8 cups water in a deep nonstick pan. Add salt, black peppercorns, green cardamoms, and cloves. Add the soaked rice, mix and cook for 10-15 minutes or till the rice is ¾ done. Drain the rice.
4. To make the masala, heat ghee in a deep pan. Add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chillies and onions and sauté till golden brown.
5. Add ginger-garlic paste, mix and cook for 1-2 minutes.
6. Pour the tomato puree and mix well. Add salt, mix and cook for 2-3 minutes.
7. Add red chilli powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves and butter and mix well. Cook on medium heat till the fat separates.
8. Reduce the heat to low and add yogurt and mix well. Add ½ cup water, mix and cook for 3-4 minutes.
9. Add the paneer cubes and gently mix till well combined. Evenly spread the cooked rice over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Sprinkle browned onions, coriander sprigs, mint leaves, green chillies, ginger and dried rose petals.
10. Cover the pan with aluminium foil and place the lid on it. Cook on low heat for 8-10 minutes. Switch the heat off and transfer the paneer biryani into a serving plate.
11. Garnish with browned onions, and mint sprig. Serve hot with boondi raita and onion rings.

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आलू दम  बिर्यानी  | Aloo Dum Biryani | Sanjeev Kapoor Khazana

आलू दम बिर्यानी | Aloo Dum Biryani | Sanjeev Kapoor Khazana

Biryani and Potatoes together is the best combination ever! Do try making this lip smacking Aloo Biryani cooked in Dum which seals all the flavours in to create an exciting experience.

ALOO DUM BIRYANI

Ingredients

250 grams small potatoes, peeled and halved
1½ cups Basmati rice, soaked for 30 minutes and drained
3 tbsps oil
Salt to taste
2-3 green cardamoms
1 bay leaf
1 black cardamom
4-5 fresh mint leaves
¼ tsp lemon juice
1 tsp pure ghee
Masala
1 tbsp oil
2 tbsps ghee + for drizzling
1 tsp cumin seeds
1 inch cinnamon stick
1 bay leaf
1 tbsp ginger-garlic paste
2 medium tomatoes, chopped
Salt to taste
1 tsp red chilli powder
¼ tsp turmeric powder
2 tsps coriander powder
1 tsp Tata Sampann Kitchen Masala
½ cup fried onions + for sprinkling+ for garnish
½ cup yogurt
A pinch of mace (javitri) powder + for sprinkling
A pinch of nutmeg (jaiphal) powder + for sprinkling
A pinch of green cardamom powder + for sprinkling
8-10 fresh mint leaves + for sprinkling + for garnish
2 tbsps chopped fresh coriander leaves + for sprinkling + for garnish
A large pinch of saffron, soaked in 1 tbsp warm water
1 tbsp screwpine (kewra) water

Method

1. Heat oil in a non-stick pan.
2. Bring sufficient water to a boil in a deep pan.
3. Add potatoes in the hot oil and mix well. Add salt and sauté till the potatoes turn golden brown. Drain on an absorbent paper.
4. Add green cardamoms, bay leaf, black cardamom, mint leaves, lemon juice and pure ghee. Add soaked rice and salt and mix and cook on medium heat for 7-8 minutes or till the rice is ¾ done.
5. Drain the rice into a bowl and set aside until in use.
6. For the masala, heat oil and 1 tbsp ghee in a deep non-stick pan, add cumin seeds, cinnamon stick and bay leaf and sauté till the spices are fragrant.
7. Add ginger-garlic paste, mix and sauté for 1-2 minutes or till the raw smells goes away.
8. Add tomatoes, mix and sauté for 1-2 minutes. Add salt, red chilli powder, turmeric powder, coriander powder, Tata Sampann Kitchen Masala and 2 tbsps water and mix well. Continue to sauté for 1 minute.
9. Add ¼ cup fried onions and drained potatoes and mix gently. Reduce the heat to low, whisk the yogurt and add into the pan and stir well. Cook for 3-5 minutes.
10. Add mace powder, nutmeg powder, green cardamom powder, mint leaves, coriander leaves, remaining fried onions and remaining ghee and mix.
11. Evenly spread rice on top, sprinkle fried onions, mace powder, nutmeg powder, green cardamom powder, coriander leaves and mint leaves. Drizzle soaked saffron and ghee on top.
12. Heat a tawa on high heat for 5 minutes, place the deep pan on top, drizzle kewra water, cover and cook on high heat for 5 minutes, reduce the heat to low and cook further for 10 minutes.
13. Take the pan off the heat, transfer into a serving bowl, garnish with fried onions, mint leaves and coriander leaves. Serve hot with raita.

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