This Mushroom Paneer Biryani is very tasty, know what is the recipe – Dainik Savera Times

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Material:

Basmati rice – 1 cup
Onion – 3/4 cup (sliced ​​lengthwise)
Ginger garlic paste – 1 tsp
Green chili – 1 slit
Tomato puree – 1/2 cup
Button Mushroom – 1 cup (200 grams)
Paneer cubes – 3/4 cup
Coriander leaves – handful (chopped)
Mint leaves – handful (chopped)
Thick curd – 1/4 cup
salt to taste

Spices:
Chilli powder – 3/4 -1 tsp (use less if bought from the store)
Turmeric powder – 1/4 tsp
Biryani masala powder – 1 tsp (ready made available)
Coriander powder – 1 tsp

For Tempering:

Oil/ghee – 2 tbsp (or a mixture of both ghee and oil)
cloves – 2
Cinnamon – 1 inch piece
Cardamom – 1
Bay leaf – 1 (optional)

To cook rice:

cloves 1
Cinnamon – 1 inch piece
Ghee – 1 tsp

Preparation:

Soak basmati rice for 20 minutes, drain the water and keep aside.

Cut the mushrooms into 2 pieces and the paneer into cubes.

Cut the onion lengthwise.

If your curd is watery, drain the water completely using a muslin cloth. In a bowl, add thick curd, ½ chilli powder, coriander powder, biryani masala, ginger-garlic paste, little salt and mix well. Then add mushroom and paneer pieces to it and mix well. Leave it on for 15-20 minutes.

Method:

1. Heat a spoonful of ghee, add cloves, cinnamon and fry the rice for a few seconds. Then add 2 cups of water, a little salt and cook till the rice is 3/4th cooked. Drain off excess water (see picture below). Do not cook completely as we will cook again in the end. We don’t want greasy biryani.

2. Heat butter or oil in a wok or pan, add the ingredients mentioned under spices, fry for a few seconds and add thinly sliced ​​onions and chopped green chilies. Fry till the onion becomes transparent.

3. Then add ginger garlic paste and fry for a few seconds.

4. Now add tomato puree, turmeric powder and remaining spice powder (remember we have used only half of it for marination) and cook till tomatoes turn soft.

5. See now the tomato is cooked well. Add marinated mushrooms and paneer at this stage. mix well.

6. Add coriander, mint leaves, salt and cook till the mushrooms are three-fourth cooked.

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