Paneer Biriyani

Ingredients:

Onion – 2

Tomatoes - 2

Oil – 10 teaspoons

Rice- 1½ cups

Lemon juice – 1 teaspoon

Yogurt – 1 tablespoon

Salt – 2½ teaspoons

For marinating Paneer:

Paneer cubes - 1 cup

Yogurt - 2 tablespoons

Coriander powder - 1 teaspoon

Chilli powder - 1/2 teaspoon

Garam masala powder - 1/4 teaspoon

Salt - ½ teaspoon

Wash & finely chop:

Corriander leaves – ½ a bunch

Mint leaves – 1 bunch

Grind coarsely:

Green chillies – 3

Garlic – 3 cloves

Ginger – 1 inch piece

Powders:

Coriander powder – 2 teaspoons

Garam masala powder – 1 teaspoon

Chilli powder – 1 teaspoon

Tempering:

Cinnamon – 2 pieces

Cloves – 5 pieces

Bay leaves – 3 pieces

Cardamom – 2 pieces

Method:

1. Soak rice for half hour.
2. Mix all powders with curds & salt (mentioned under marinating the paneer cubes).
3. Allow it overnight (preferably).
4. Heat a non- sick tawa & add paneer cubes (no need to add oil since the curd will act like one).
5. Fry till all sides are golden brown. (turns out perfect when carried out in low flame).
6. Heat oil in kadai, add cinnamon, cloves, bay leaves, cardamom & fry for a minute.
7. Add the ground paste & sauté for 2 minutes.
8. Add onions fry for 2 more minutes.
9. Add tomatoes, salt & powders, sauté for till tomatoes melt & blend.
10. Add mint leaves & coriander leaves, sauté for a minute.
11. Add lemon juice & curds, sauté for 2 minutes.
12. Add rice & this mixture to an electric rice cooker.
13. Add 1½ cups of water, set the rice cooker to cook mode.
14. Serve hot with raitha.