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Tuesday, May 4, 2010

Paneer biryani


•1 cup Basmati rice
•1 onion, sliced
•1 -1/2 tblsp ginger-garlic paste
•1 tsp green chilli paste
•3 tblsp ketchup
•1/2 roma tomato chopped
•1 cup paneer cubes
•3 tblsp yogurt
•1/2 tsp garam masala
•Palmful of dried parsley(optional)
•1/2 tsp butter , oil each
•Salt to taste
•2 tblsp whole cashewnuts
Method :

Wash the rice, soak and keep aside.Put 2 cups of water to boil.

Heat the butter and oil in a pressure cooker, add the cashewnuts & fry until golden brown. Remove & keep aside.

In the same oil fry onion, ginger, garlic and green chilli paste and stir for a few seconds.
Then add the tomato, ketchup and paneer cubes and cook for some time.

Then add garam masala  drained rice. Fry for 30 seconds.

Then add whisked yogurt, parsley, sugar, 2 cups of hot water and salt and pressure cook on high until you hear the pressure had built up.

Reduce the stove to med or med -low  cook for 3 mins only.

After 3 mins remove from stove , let cool for 5 mins.

After 5 mins forcefully allow the steam to escape by lifting the whistle.

Fluff the pulao with a fork/spoon gently, transfer to a serving dish.

Garnish with fried cashew parsley.

Serve hot with chilled raita  papad

I’ve substituted paneer with slightly pan-fried firm tofu.

Parsley can be substituted with kastuoori methi


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