Paneer Biryani

1. 1

   Marinate the paneer with yogurt and spices

   • Combine paneer cubes with plain yogurt in a large bowl.
   • Add half of the ginger-garlic paste and half of the dry spice powders.
   • Mix thoroughly to coat the paneer and let rest for 20 minutes.

   TIPEnsure the yogurt is thick so the marinade clings better to the paneer cubes.
2. 2

   Parboil the basmati rice with whole spices

   • Bring a pot of salted water to a boil with cardamom and cloves.
   • Add the rinsed basmati rice and cook for exactly 4 minutes.
   • Drain the rice immediately to prevent overcooking; it should be 70% done.
3. 3

   Prepare the aromatic paneer and tomato base

   • Heat oil and ghee in a heavy-bottomed pan and temper the whole spices.
   • Saute sliced onions for 6 minutes until golden brown.
   • Stir in remaining ginger-garlic, tomatoes, and dry spices for 4 minutes.
   • Add the marinated paneer and cook for 4 minutes until the oil separates.
4. 4

   Layer the biryani and steam on low heat

   • Spread the parboiled rice evenly over the paneer masala layer.
   • Garnish with fresh mint and cilantro leaves.
   • Cover with a tight lid and cook on low heat (dum) for 15 minutes.
   • Rest for 5 minutes before sprinkling with biryani masala and fluffing.

   TIPPlace a heavy weight on the lid to trap the steam effectively during the dum process.

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