Indian
Lal Paneer Biryani
$3
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
460Calories
18gProtein
19gFat
55gCarbs
6gSugar
4gFiber
620mgSodium
45mgChol
9gSat Fat
410mgPotassium
260mgCalcium
3mgIron
0.4mcgVitamin B12
9mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
Instructions
1
Soak basmati rice for 20 minutes, then parboil it with salt and whole spices until 70% cooked; drain and set aside.
2
Heat ghee or oil in a heavy-bottomed pot and sauté sliced onions until golden brown.
3
Add ginger garlic paste and cook until fragrant, then stir in kashmiri red chili powder and biryani masala.
4
Add tomato puree and cook until the raw smell disappears and the mixture turns deep red.
5
Stir in yogurt and cream, mixing well to form a smooth, rich red sauce base.
6
Gently fold in the paneer cubes, coating them evenly in the sauce; simmer for 5 minutes.
7
Layer the parboiled rice over the paneer masala, sprinkle chopped green onion or cilantro, and cover tightly.
8
Cook on dum (low heat) for 15-20 minutes, allowing the flavors to meld and rice to finish cooking.
9
Gently fluff and mix before serving, garnishing with more cilantro or green onion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 150 g150 g paneer
- 1 cups1 cups basmati rice
- 11 large, sliced onions
- 1/2 cup1/2 cup tomato puree
- 1/4 cup1/4 cup yogurt
- 1/4 cup1/4 cup cream
- 1/41/4 cup, chopped green onion or cilantro
- 1 tsp1 tsp kashmiri red chili powder
- 1 tbsp1 tbsp biryani masala
- 1/2 tbsp1/2 tbsp ginger garlic paste
- 11 set (5-6 pieces) whole spices (bay leaf, cardamom, cinnamon, cloves)
- 1 1/2 tbsp1 1/2 tbsp ghee or oil
- 1/2 tsp1/2 tsp salt
- 1 1/2 cups1 1/2 cups water
