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Paneer Biryani

Paneer Biryani
For rice preparation:
  1. Basmati rice - 3 glass
  2. Salt to taste
  3. Whole garam masala
  4. Cumin seed - 1/2 tsp
  5. Oil - 2 tbsp
  6. White vinegar - 2 tbsp
For soaking saffron:
  1. Lukewarm milk - 1/2 cup
  2. Saffron strands - 10 to 12 no.
For marinating and frying potatoes:
  1. Potatoes - 3 medium-sized
  2. Turmeric powder - 1/2 tsp
  3. Salt - 1/2 tsp
  4. Oil for frying
For making gravy:
  1. Paneer cubes - 300 gm
  2. Oil - 1/4 cup
  3. Dry red chillies - 2 no.
  4. Cumin seed - 1/2 tsp
  5. Whole garam masala
  6. Bay leaf - 2 no.
  7. Black pepper - 5 to 6 no.
  8. Tomato - 2 medium-sized
  9. Ginger - 1 inch
  10. Green chillies - 5 to 6 no.
  11. Salt to taste
  12. Curd - 4 tbsp
  13. Turmeric powder - 1/2 tsp
  14. Cumin powder - 1 tsp
  15. Red chilli powder - 1/2 tsp
  16. Garam masala powder - 1/2 tsp
  17. Biryani masala powder - 1 tsp
  18. Ghee - 4 tbsp
  19. Chopped coriander leaves - 1 cup
  20. Kewra water - 1 tbsp
  21. Meetha attar - 2 to 3 drops.

For making masala paste:
  1. In a grinding jar add chopped tomatoes, ginger and green chillies and grind it into a fine paste.
For Soak Rice :
  1. At first, take a mixing bowl and add basmati rice in it, wash the rice thoroughly for 2 to 3 times.
  2. Then soak the rice at least 30 to 45 min.
  3. After 30 min drains out the water and keeps it in a sieve.
For soak saffron:
  1. Take Lukewarm milk in a bowl then add 10 to 12 strands of saffron in it.
  2. Soak it for 30 min.
For frying paneer:
  1. Heat a frying pan and add sufficient oil in it, let it heat well.
  2. Once the oil is heat then add paneer cubes and saute it for 1 to 2 min from both sides on low flame.
  3. After 2 min takes out the paneer pieces from the pan and keeps it aside.
For frying Potato:
  1. At first, peel the potatoes.
  2. Now cut the potatoes into half pieces and marinate with turmeric powder and salt.
  3. Now heat sufficient oil in a pan and drop the marinated potatoes.
  4. Fry on medium on high flame until it turns golden brown.
  5. Once it turns golden brown then take out from the pan and keep them aside.
For Making the gravy:
  1. In the remaining oil add 1 tbsp of ghee and let it heat.
  2. Once the oil and ghee are heat then add bay leaf, dry red chillies, cumin seed, black peppers and whole garam masala, saute it for few seconds.
  3. Then add the ground masala paste along with salt, turmeric powder, red chilli powder, cumin powder and biryani masala.
  4. Mix all the ingredients very well, then add fried potatoes and stir it well.
  5. Now cover and cook it for 5 to 6 min on medium flame.
  6. After 5 min opens the lid and gives a nice stir.
  7. Now turn off the flame and let it cool down for a while.
  8. Then add whisked curd and mix it well.
  9. Now turn on the flame and cover it for 3 to 4 min on medium flame.
  10. After 4 min opens the lid and adds sufficient water,garam masala powder and fried paneer cubes, stir it well.
  11. Cover and cook it until the potatoes are cooked well.
  12. Once the potatoes are cooked well then turn off the flame and keep it aside (make sure there will not too much gravy in it).
For making Rice and Layering:
  1. Put a large vessel on the gas stove and add sufficient water in it.
  2. Now add oil, whole garam masala, cumin seed, white vinegar and salt to taste.
  3. Let it boil on high flame.
  4. Once the water is boil then add soaked rice and cook it until it cooked 50% on high flame.
  5. Once the rice is half cooked then turn off the flame and drain out the water.
Meanwhile, we will start the layering.
  1. Take a pan and add paneer curry in the bottom of the pan, spread it well.
  2. Then spread chopped coriander and saffron milk.
  3. After that, sprinkle some biryani masala.
  4. Now add a layer of half-boiled rice, spread it well.
  5. Next, add a layer of paneer curry and spread it well.
  6. Then add kewra water along with meetha attar, chopped coriander, biryani masala.
  7. Now spread the second layer of half-boiled rice.
  8. Then spread some chopped coriander leaves, saffron milk, ghee and salt.
  9. Now seal the pan with a lid or an aluminium foil.
  10. Place a tawa and put the pan on it.
  11. Now turn on the flame and cook it for 20 to 25 min on low flame.
  12. After 25 min turns off the flame and leaves it for 10 min.
  13. After that, open the lid or the foil carefully and serve it with raita and salad.

Paneer Biryani

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--- Piyalir Rannaghar

--- Pure homemade recipe and authentic food.

Paneer Biryani
Paneer Biryani

Post Date: 2019-12-18 15:54:48

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