Paneer biryani recipe| Tofu biryani recipe |Cottage cheese Biryani

 

paneer biryani wordpress edited

Paneer/Tofu/Cottage biryani is a mildly spiced rice dish prepared with Paneer/Tofu and spices. Video recipe of Paneer/Tofu/Cottage cheese Biryani below.

Cooking time: 45 minutes

Serves: 4-5

Ingredients

1 tsp = 5 ml

1 tbsp = 15 ml

For soaking rice:

  • Basmati rice – 1 ¼ cup (1 cup = 300 ml)
  • Water (for soaking rice) – 2 cups
  • Cooking oil – 2 tsp

For soaking saffron:

  • Water (Warm/Hot) – ¼ cup (1 cup = 300 ml)
  • Saffron strands (Kesar)– 25

For marinating:

  • Paneer/ Cottage cheese/Tofu – 200 grams
  • Grated Coconut (Fresh/Dry) – 3 tbsp
  • Cashewnuts – 18
  • Mint leaves (Pudina) –little
  • Water (for grinding) – ¼ cup (1 cup = 300 ml)
  • Ginger garlic paste – 1 tsp
  • Dried Fenugreek leaves (Kasuri Methi) (optional) – 1 tsp (crushed)
  • Garam masala powder – ½ tsp
  • Red chilli powder – ½ tsp
  • Dried Mango(Amchur powder) – 1/8 tsp
  • Salt – required

For frying Onions:

  • Cooking oil – 1 ½ tbsp
  • Onions (medium size) – 3 (sliced)
  • Garam masala powder – ½ tsp
  • Salt – required

For preparing Rice:

  • Cooking oil – 2 tbsp
  • Cumin seeds (Jeera) – 1 tsp
  • Fennel seeds(Saunf) – ¾ tsp
  • Star anise (optional) – 2
  • Bay leaves (Tej patta)– 3
  • Cloves – ½ tsp
  • Cardamom (Ellachi)– 8
  • Cinnamon (Dalchini) – 2 inch
  • Coriander leaves – few (chopped)
  • Mint leaves – few (chopped)
  • Water- 1 ¼ cup (1 cup = 300 ml)

For preparing masala:

  • Cooking oil – 1 tbsp
  • Ginger garlic paste – ¾ tsp
  • Green chillies – 3 (slit)
  • Onions (Medium size)– 2 (finely chopped)
  • Green peas(Haree Mattar) – 1 ¼ tbsp
  • Tomatoes (large size)– 2 (finely chopped)
  • Garam masala powder – ¾ tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¾ tsp
  • Coriander powder – ½ tsp
  • Salt – required
  • Sugar (white/brown) – ½ tsp

Method

For preparing Saffron soaked water:

  1. Soak the Saffron strands in hot/warm water for 15 minutes. Saffron soaked water is ready.

For Marination of Paneer/Tofu/Cottage cheese:

  1. Grind the Grated Coconut, Cashew nuts, mint leaves and water (1/4 cup (1 cup = 300 ml)) to smooth batter/paste. Ground batter/paste is ready.
  2. Add the Ginger garlic paste, red chilli powder, Dried Mango powder, dried fenugreek leaves (crushed), Garam masala powder and required salt to the Ground batter/paste. Mix it well. Mixture is ready.
  3. Soak/Marinate the Paneer/Tofu/Cottage cheese in the mixture for 1 hour. Marinated paneer/Tofu/Cottage cheese is ready.

For preparing fried Onions:

  1. Fry the Onions (sliced) in the cooking oil (1 ½ tbsp) until it turns brown in a Kadai (It will take more than 10 minutes at medium flame). Fried Onions are ready.

For preparing soaked Basmati rice:

  1. Soak the Basmati rice in enough water for 10-15 minutes in enough water. Drain the excess water from the soaked rice. Add cooking oil (2 tsp) to the soaked rice and mix it well.

For preparing Rice:

  1. Roast the cumin seeds, fennel seeds, cardamom, cinnamon, bay leaves, cloves, coriander leaves and mint leaves for a minute at medium flame.
  2. Then, add the soaked basmati rice, star anise, saffron soaked water, water (1 ¼ cup (1 cup = 300 ml) to it and mix it well.
  3. Pressure cook it (with vent weight/Whistle) for 13 minutes at low flame. Turn off the flame.
  4. Open the pressure cooker lid after the pressure releases. Cooked Basmati rice is ready. Spread the cooked basmati rice over a plate.

For preparing Masala:

  1. Sauté the Onions with salt (little required for Onions) until it becomes pink and transparent in the cooking oil (1 tbsp) at medium flame (in a Kadai).
  2. Add Green Chillies, Green peas, Tomatoes, required salt, Garam masala powder, Red chilli powder, Turmeric powder, Coriander powder and Ginger garlic paste to it. Mix it well.
  3. Close it with a lid for 6 minutes (to cook the Mixture well). Sauté it well.
  4. Then, add the sugar and marinated Paneer/Tofu/Cottage cheese to it. Mix it gently.
  5. Close it with a lid for 4 minutes at medium flame (until bubble appears and oil separates). Mix it well and turn off the flame. Masala is ready.

For preparing Paneer/Tofu/Cottage cheese Biryani:

  1. Add the prepared Masala to the cooked basmati rice and mix it gently.
  2. Garnish with Fried onions. Paneer/Tofu/Cottage cheese biryani is ready to serve.

Subscribe for free to “Sreelakshmi Kitchen” Youtube channel for more video recipes: https://www.youtube.com/channel/UCpBgS-JPHv7MHjPtXfbWNYw

  

 

 

 

 

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