हॉटेल स्टाईल पनीर दम बिर्याणी | Paneer Biryani recipe restaurant style | Veg Biryani by Madhura

पनीर बिर्याणी बनवण्यासाठी लागणारे साहित्य
• २ कप अख्खा बासमती तांदूळ
• पाणी
• १ चमचा तेल
• थोडेसे काजूचे तुकडे
• सुकवलेले कांद्याचे काप
• १ कप दही
• २~३ उभ्या चिरलेल्या हिरव्या मिरच्या
• १ चमचा बिर्याणी मसाला
• १/२ चमचा हळद
• १ चमचा धने पूड
• चवीनुसार मीठ
• १ चमचा कसुरी मेथी
• बारीक चिरलेली कोथिंबीर
• थोडी पुदिन्याची पानं
• १ चमचा लाल तिखट
• १ चमचा तेल
• १/२ किलो पनीर चौकोनी तुकडे
• २ चमचे तेल
• २ चमचे साजूक तूप
• १/२ चमचा जिरं
• बारीक चिरलेला कांदा
• बारीक चिरलेला टोमॅटो
• १ चमचा बिर्याणी मसाला
• १ चमचा धने पूड
• १/४ चमचा हळद
• उभ्या चिरलेल्या हिरव्या मिरच्या
• १ चमचा आलं-लसूण पेस्ट
• लाल तिखट
• पुदिन्याची पानं
• चवीनुसार मीठ
• पाणी
• १ चमचा साजूक तूप
• ३~४ लवंगा
• ३~४ काळी मिरी
• ३~४ तमालपत्र
• २ चक्री फूल
• २~३ दालचिनीचे तुकडे
• २ मसाला वेलची
• मीठ
• साजूक तूप
• २~३ चमचे साजूक तूप
• थोडी पुदिन्याची पानं
• बारीक चिरलेली कोथिंबीर
• केशराचं दूध

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Paneer biryani is a very popular recipe. This can be a one dish meal. This is very easy, simple and tasty recipe. You can make this on this 31st December for those who don’t have non veg. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 2 cups whole Basamati rice
• Water
• 1 tsp Oil
• Few Cashew nuts
• Dry sliced Onion
• 1 cup Curd
• 2~3 slit Green chilies
• 1 tsp Biryani masala
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• Salt to taste
• 1 tsp Kasuri methi
• Finely chopped Coriander leaves
• Few Mint leaves
• 1 tsp Red chili powder
• 1 tsp Oil
• 1/2 kg Paneer cubes
• 2 tsp Oil
• 2 tsp Ghee
• 1/2 tsp Cumin seeds
• Finely chopped Onion
• Finely chopped Tomato
• 1 tsp Biryani masala
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• Slit Green chilies
• 1 tsp Ginger-Garlic paste
• Red chili powder
• Water
• Salt to taste
• Water
• 1 tsp Ghee
• 3~4 Cloves
• 3~4 Black pepper corns
• 3~4 Bay leaves
• 2 Star anise
• 2~3 Cinnamon sticks
• 2 Black cardamom
• Salt
• Ghee
• Mint leaves
• Finely chopped Coriander leaves
• Saffron milk

Method:
• Take basamati into a bowl and wash it well 3-4 times.
• Soak it in enough water for about 30 minutes.
• Heat up oil in a pan.
• Add cashew nuts and fry it well until it gets light golden color.
• Take the cashew nuts out into a dish.
• In the same oil add dry sliced onion and fry for just about 2
minutes.
• You can rub oil to dry onion and microwave it for just a minute.
• Take curd into a bowl.
• Add green chilies, biryani masala, turmeric powder, coriander
powder, salt, kasuri methi, coriander leaves, mint leaves, fried
onion, red chili powder and mix everything well together.
• Add oil and mix well.
• Add paneer cubes and coat it well with spices.
• Cover and rest it for about 30 minutes to marinate.
• Heat up 2 tsp oil in a pan.
• Add ghee, cumin seeds and let it splutter.
• Add onion and fry until it gets light golden color.
• Add tomato, biryani masala, coriander powder, turmeric powder,
green chili, ginger-garlic paste, red chili powder and mix well.
• Fry for about 3-4 minutes really good.
• Add water, coriander leaves, mint leaves and mix well.
• Add salt to taste and cook the gravy for just about 2-3 minutes.
Keep the pan aside.
• Boil water in a pan.
• Add ghee, cloves, black pepper corns, bay leaves, star anise,
cinnamon, black cardamom, salt, soaked rice & cook until rice is
about 70% cooked, for about 7-8 minutes.
• When rice gets cooked about 60-70% drain the water from it.
• Give a layer of cooked rice into the gravy pan.
• Add ghee and layer of marinated paneer.
• Again give a layer of remaining rice on the paneer layer.
• Add ghee again, mint leaves, coriander leaves, fried onion, saffron
milk, fried cashew nuts and water in which we boiled the rice.
• Cover with lid. Don’t close lid of cooker & don’t remove whistle.
• Cook on medium heat for about 5 minutes.
• Lower the heat to low and cook on low heat for about 30 minutes.
• Paneer biryani is all ready.

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