Paneer-Gobi Biriyani

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Ingredients :-

  1. Cauliflower – 250 grams, cut into bite size florets
  2. Paneer – 200 grams
  3. Red chilly powder – 1/4 tsp.+ 1/4 tsp.; divided
  4. Turmeric powder – 1/4 tsp.+ 1/4 tsp.; divided
  5. Basmathi Rice – 1.5 cups
  6. Ghee – 1 tbsp.
  7. Green cardamom – 2 numbers
  8. Cinnamon – 1″ piece
  9. Cloves – 1 number
  10. Bayleaf – 1 number
  11. Onion – 2 medium, finely chopped
  12. Garlic – 4 big cloves
  13. Ginger – 1 tsp.
  14. Greenchilly -2 numbers
  15. Turmeric powder – 1/2 tsp.
  16. Tomato – 3/4 cup, chopped
  17. Cilantro – 1/4 cup
  18. Mint leaves – 1/4 cup
  19. Thick curd – 1.5 tbsp.
  20. Lime juice – 1 tbsp.
  21. Garam masala powder – 1/2 tsp.
  22. Boiling water – 3 cups
  23. Salt as needed
  24. Fried cashews – 2 tbsps.

Method:-

  1. Soak the rice in water for 30 minutes. Drain out all the water from the rice & keep the rice aside.
  2. Marinate the paneer cubes with 1/4 tsp. turmeric powder, 1/4 tsp. of red chilly powder and salt. Deep fry in hot oil on medium heat till lightly browned. Drain on paper towels and keep aside.
  3. Similarly, marinate the cauliflower florets with 1/4 tsp. turmeric powder, 1/4 tsp. of red chilly powder and salt. Deep fry in hot oil on medium heat till lightly browned and fully cooked. Drain on paper towels and keep aside.
  4. Crush the greenchillies, ginger and garlic seperately.
  5. Heat ghee in a broad non-stick pan and add all the whole spices. Add the chopped onions and cook till the onions turn golden brown in colour. Stir in the crushed ginger, garlic and greenchilly. Cook well for 10 minutes.
  6. Add turmeric powder and fry for a minute on low heat.
  7. Throw in the chopped tomatoes & add salt to taste. Cook for 15-20 minutes adding water as & when required. Add the curd and cook till dry.
  8. Add cilantro, mint, garam masala powder and rice and fry on medium high heat for 3-4 minutes.
  9. Add the boiling water, lime juice and salt. Cover cook on medium low heat for 10 minutes.
  10.  Add the fried cashews, paneer cubes, cauliflower florets and mix.
  11. Serve hot with raitha.

Source :- Mrs.Rasiya Latheef

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