Paneer Biryani in cooker

Ingredients :

for paneer marination:

1 cup curd

½ tsp turmeric powder

¾ tsp ginger-garlic paste

2 tsp biryani masala

salt to taste

1 tsp chilli powder

15-20 paneer pieces of paneer

½ onion cubed

fistful mint leaves / pudina

for frying onions:

2-3 tbsp oil / ghee

1 large onion sliced

spices:

1 bay leaf / tej patta

1 cinnamon stick

10-15 black pepper

3 cardamom

4 cloves

1 star anise

Method:

1 cup basmati rice soaked 30 minutes

1 cup water

fistful coriander chopped

few mint leaves / pudina

pinch of biryani masala/ garam masala

3 tbsp saffron milk

salt to taste

Paneer marination recipe:

in a large mixing bowl, take one cup of thick curd.

add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.

mix the spices with curd with the help of whisk.

in addition, add cubed panner to the spiced curd.

furthermore, add in onions and mint leaves.

mix gently. do not break paneer.

keep aside 1 hour to marinate.

frying onions recipe:

heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.

fry the onions till they turn golden brown.

once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.

Layering paneer biryani:

Finally, now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.

Add the prepared marinated panner to the cooker and even them out.

now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer, with a wide spoon, create some gaps between rice and marinated paneer.

Furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.

Spread chopped coriander leaves and mint over it, also spread some fried onions over it.

Add a pinch of biryani masala/ garam masala over it.

Now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)

Sprinkle some salt to taste.

Cover the cooker along with whistle / vent. cook for 20 minutes on low flame.

Finally, once the pressure settles down, then open the lid and serve the paneer biryani with  cucumber raita.

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