This is my first biriyani recipe here. I’m so proud of all the Biriyanis I’ve made. Yes, they are Fab! I know I’m boasting myself. But, I’ve been showered with compliments and accolades whenever I’ve served biriyani to guests and P <3
If you are a regular follower of my blog, you would know that I’m quarantined with Conjunctivitis and is not allowed to cook. Forget cooking, I’m restricted to watch television, do something on my laptop. So, this recipe comes from my archives. I remember cooking this on a Sunday and P also joining me “cooking”.. And all the grinding and frying stuffs were done by him!! And I guess, I needn’t explain more..
Basmati Rice- 2 cups
Paneer – Cut into cubes- 200gms
Ghee – 2tbspn
Lemon juice- 1tsp
Bay leaf – 1
Grind to form a paste:
Garlic- 6pods, Ginger- 1inch piece, Saunf/aniseeds- 1tbsp, Cumin seeds- 1tsp, Red chilies- 3, Coriander seeds- 1tsp, Cinnamon stick – 1, Cloves- 4, Peppercorns- 4, Brown Cardamoms- 2
Onion- 1/2, Raisins- a handful, Cashews – a handful
Soak rice for an hour.
Grind all ingredients together of the paste with a little water.
Heat oil in a pressure cooker. Add onions and sauté till golden brown.
Add paste and bay leaf and stir fry for a couple of minutes.
Add fried Paneer and 4 cups of water.
Add salt and lemon juice.
When water boils, add the strained rice and pressure cook till a whistle is blown.
Garnish with fried onions, cashews and raisins.
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