Paneer Biryani Recipe

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INGREDIENTS:
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Basmati rice - 1/2 kilogram or 3 cup

Paneer - 1 packet
Finely chopped onion - 4
Finely chopped tomato - 3
Ginger - 1 inch
Garlic - 6 cloves
Cashew - 5
Coriander leaves - from 1/2 bunch
Mint leaves - from 1/2 bunch
Chili powder - 3 teaspoon (tsp.)
Coriander powder - 1 teaspoon (tsp.)
Garam masala powder - 1 teaspoon (tsp.)
Turmeric powder - 1/2 teaspoon (tsp.)
Chopped green chili - 4
Fennel seed - 1 teaspoon (tsp.)
Yogurt or Curd - 1/4 cup
Ghee - 2 teaspoon (tsp.)
Oil - 2 teaspoon (tsp.)

19. Salt - to taste.

PREPARATION:
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Ground ginger and garlic into a fine paste by adding little water as possible.
Ground cashews into a fine paste by adding little water as possible.
Soak basmati rice for an hour and drain water and keep aside.
In a pan add paneer, turmeric powder, garam masala powder, yogurt or curd mix well and
marinate it for 1 hour.
Heat oil in a pressure cooker, add fennel seeds when it start to splatter add onion and cook until it
turns golden brown.
Now add tomato and cook until oil separates.
Now add mint leaf, coriander leaf and cook for 3- 5 minutes.
Now add green chili, ginger garlic paste and cook until raw smell is gone or oil separates.
Now add the ground cashew paste and cook for 3 to 5 minutes.
Now add the marinated paneer and cook for few minutes.
Add the soaked rice, chili powder, coriander powder, salt to taste, ghee and water as needed (4
to 4.5 cups). Place the lid and cook for 2 whistle, remove from heat and wait until pressure is
released and serve.

NOTES: