Quick and Easy Paneer Biryani

A warm, hearty biryani is often at the centre of most Indian family gatherings. Tasty and filling, it doesn’t need much else to accompany it. Our biryani is a quick and easy take on the famous dish, using paneer as the hero, (and removing potato, for a shorter cook time) and using our all-in-one The Spice Emporium Instant Wet Biryani Masala, it makes for a great weekday meal.

 

Serves 2 (Double the recipe for 4)

Prep time 15 minutes

Cooking time 25 minutes

 

Ingredients

Ingredients in bold available at The Spice Emporium.

 

150g paneer, cubed

Oil for frying

3 tbs oil

3 medium onions, sliced thin

6-8 curry leaves

½ cup mint leaves, finely chopped

½ cup plain yogurt

2 green chillies, finely chopped

1 tbs ginger and garlic paste

3 tbs The Spice Emporium Instant Wet Biryani Masala

1 tbs lemon juice

salt, to taste 

2 cups cooked basmati rice (recipe)

½ tsp sugar – optional

2 tbs saffron milk (6-7 strands of saffron, soaked in 2 tbs warm milk) – optional

Coriander, chopped – to garnish.

 

Method

1. In a deep pan, heat oil for frying until medium to hot heat. Deep fry paneer until light golden brown. Remove and place on a plate lined with a paper towel to drain the excess oil.

    

2. On medium heat, add 3 tbs oil to a pot. Once hot, place onion slices and curry leaves to fry until onions are golden brown.

    

3. Add The Spice Emporium Instant Wet Biryani Masala, ginger garlic paste, oil, turmeric powder and saute for about a minute.

    

4. Add coriander powder, yogurt, chopped mint, green chillies and stir for 2-3 minutes.

    

5. Add lemon juice, salt, fried paneer  and cooked basmati rice. Gently mix so spice and paneer is spread throughout rice.

    

6. Pour saffron milk evenly over the paneer and rice. 
   
7. Cover the pot with a lid and leave it to steam for 2 minutes, thereafter, turn the stove off. 

    

8. Garnish your dish with coriander and serve with raita, vegetable pickle and papad.