Paneer Pasanda Biryani Recipe

 Paneer Pasanda Biryani is a delicious and flavorful dish that is perfect for a special occasion. It is made with paneer, a type of Indian cheese, in a creamy tomato sauce, and then layered with rice and cooked in a sealed pot. The result is a rich and hearty dish that is sure to please everyone at the table.

Here is a recipe for Paneer Pasanda Biryani:

Ingredients:

For the Paneer Pasanda:

1 pound paneer, cut into 1-inch cubes

1 tablespoon oil

1 onion, chopped

2 cloves garlic, minced

1-inch piece of ginger, peeled and minced

1 teaspoon garam masala

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon cayenne pepper

1 (14.5 ounces) can of diced tomatoes, undrained

1 cup heavy cream

Salt and pepper to taste

For the Biryani:

2 cups basmati rice

2 tablespoons oil

1 teaspoon cumin seeds

1/2 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

1 bay leaf

1 inch piece of cinnamon stick

4 cloves

6 cardamom pods

1/2 teaspoon turmeric powder

1/2 teaspoon garam masala

1/2 teaspoon coriander powder

1/4 teaspoon cayenne pepper

Salt to taste

1 cup water

1/2 cup chopped cilantro

Instructions:

To make the Paneer Pasanda, heat the oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Add the garlic and ginger and cook for 1 minute more.

Add the garam masala, turmeric, cumin, coriander, and cayenne pepper and cook for 1 minute more.

Add the tomatoes, heavy cream, salt, and pepper to a simmer. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.

Add the paneer cubes and cook for 5 minutes, or until heated through.

To make the Biryani, rinse the rice in a colander until the water runs clear. Drain the rice and set aside.

Heat the oil in a large pot over medium heat. Add the cumin seeds, mustard seeds, fenugreek seeds, bay leaf, cinnamon stick, cloves, and cardamom pods and cook for 30 seconds, or until fragrant.

Add the turmeric powder, garam masala, coriander powder, cayenne pepper, and salt and cook for 1 minute more.

Add the rice and stir to coat with the spices.

Add the water and bring to a boil.

Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.

Add the Paneer Pasanda and cilantro and stir to combine.

Serve hot.

Tips for making Paneer Pasanda Biryani:

Use good quality basmati rice. This will make a big difference in the taste of the biryani.

Rinse the rice thoroughly before cooking. This will help to remove any excess starch and will result in fluffier rice.

Make sure to cook the rice evenly. If the rice is overcooked, it will become mushy.

Use a heavy-bottomed pot to cook the biryani. This will help to prevent the rice from sticking to the bottom of the pot.

Add the Paneer Pasanda to the biryani just before serving. This will help to keep the paneer from becoming dry.

Garnish the biryani with cilantro and serve hot.

Here are some variations on the recipe:

You can add other vegetables to the Paneer Pasanda, such as carrots, potatoes, or peas.

You can also add other spices to the Paneer Pasanda, such as ground cumin, ground coriander, or ground turmeric.

If you do not have paneer, you can substitute tofu or chicken.

You can also make this dish in a slow cooker. Simply combine all of the ingredients in the slow cooker and cook on low for 6-8 hours.

I hope you enjoy this recipe!