Paneer Biryani - Biryani Recipe in Gujarati | Gujarati Rasoi

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Biryani is an all-time favorite recipe. Today we will make tasty & easy Paneer Biryani recipe. In this recipe we have prepared the marinate for Paneer Tikka and have marinated the paneer in it.  The rice is cooked with whole spices and a delicious tomato-onion based masala  is prepared. This veg biryani recipe is very easy to make and can be prepared quickly. Try out this amazing vegetarian biryani recipe and let us know about the taste in the comment box.
Recipe:
Ingredients:
For Marinade:
  • 250 Grams Paneer Cubes
  • ½ Cup of Curd (Dahi)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chili (Lal Mirch) Powder
  • 1 Teaspoon Dried Mango (Amchur) Powder
  • Dried Fenugreek  (Kasuri Methi)
  • Salt
For Rice:
  • 2 Cups of Washed Rice
  • 4-5 Cloves (Laung)
  • 2-3 Bay Leaves (Tej Patta)
  • 2-3 Cinnamon Sticks (Dalchini)
  • 4-5 Cardamom (Elaichi)
  • 2 Star Anise (Chakri Phool)
  • 1 Teaspoon Caraway Seeds (Shahjeera)
  • Salt
  • Ghee
For Biryani Masala:
  • 2 Lengthwise Chopped Onion
  • 1 Lengthwise Chopped Tomato
  • 2 Lengthwise chopped Green Chilies (Hari Mirch)
  • 1.5-2 Teaspoons Ginger Garlic (Adrak-Lehsun) Paste
  • 4-5 Cloves (Laung)
  • 2-3 Cinnamon Sticks (Dalchini)
  • 2-3 Bay Leaves (Tej Patta)
  • 4-5 Black Peppercorns (Sabut Kali Mirch)
  • ½ Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Dhana Jeera Powder
  • 1-1.5 Teaspoon Kashmiri Red Chili (Lal Mirch) Powder
  • 1 Teaspoon Garam Masala
  • Salt
  • Mint Leaves (Pudina)
  • Coriander Leaves (Dhania)
  • Fried Onions
  • Ghee 
Procedure:
  1. In a mixing bowl add curd, turmeric powder, red chili powder, dried mango powder, dried fenugreek, salt and mix well. Add paneer cubes and coat it well with the mixture. Marinate it for 15-20 minutes. Refrigerate for better marination.
  2. Boil water in a kadhi to cook rice. Add cloves, bay leaves, cinnamon sticks, cardamom, star anise and caraway seeds. Add salt and some ghee. Add washed rice and parboil it.
  3. Once the rice is parboiled drain it well.
  4. Heat ghee in a kadhai to prepare the masala. Add cloves, cinnamon sticks, bay leaves and black peppercorns. Add lengthwise chopped onion and stir well. Add lengthwise chopped green chilies. Stir till the onions turn golden brown.
  5. Add ginger-garlic paste and stir well.
  6. Add lengthwise chopped tomato and cook them well. Now add turmeric powder, red chili powder, dhana jeera powder and garam masala. Mix well.
  7. Add marinated paneer and mix it. Add salt and stir. We have already added salt in marinade and rice so add little bit less salt.
  8. Now add a layer of rice over the masala. Add some mint leaves, coriander leaves and fried onions. Add 2-3 teaspoons of ghee.
  9. Cover it with a aluminum foil and close lid. Cook for 10 minutes and our Biryani is ready.

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