Follow these steps for perfect results
Basmati rice
washed
Paneer
cubed
Onions
thinly sliced
Tomatoes
finely chopped
Ginger
paste
Garlic
paste
Green Chillies
paste
Red Chilli powder
Turmeric powder
Coriander Powder
Cloves
powdered
Cinnamon Stick
powdered
Cardamom Pods
powdered
Bay leaves
Black Peppercorns
powdered
Mint Leaves
finely chopped
Ghee
Salt
Sunflower Oil
Prepare all ingredients.
Wash and rinse the rice.
Make a paste of garlic, ginger, and green chilies using a mixer grinder.
Make a powder of cloves, cardamom, pepper, and cinnamon.
Heat ghee in the pressure cooker over medium heat.
Add onion and sauté until golden brown.
Add ginger garlic paste and sauté until the raw smell goes away.
Add the tomatoes and cook until soft.
Add bay leaves, turmeric powder, chili powder, and spice powders. Stir well.
Add chopped mint leaves and rinsed rice.
Add water, paneer and salt to taste. Cover the cooker.
After one whistle, turn the heat to low and simmer for 3-4 minutes.
Turn off the heat and allow the pressure cooker to release its heat gradually.
Once the pressure is released, open the cooker and stir to combine.
Serve hot with raita and bagara baingan.
Expert advice for the best results
Soak rice for 30 minutes before cooking for better texture.
Adjust spice levels to your preference.
Garnish with fried onions for added flavor and visual appeal.
Everything you need to know before you start
20 mins
The biryani can be made a day ahead and reheated.
Garnish with fresh cilantro and a dollop of yogurt.
Serve hot with raita and papadums.
Cool and refreshing
Discover the story behind this recipe
A celebratory dish often served at weddings and festivals.
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