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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Minty Paneer Biryani

2018-04-06

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Ingredients

  • 3 cups cooked rice (chawal)
  • 3/4 cup paneer (cottage cheese) cubes
  • 1 tbsp ghee
  • 2 cardamoms
  • 2 bayleaves (tejpatta)
  • 1/2 cup chopped mint leaves (phudina)
  • 1/2 cup sliced onions
  • 1 tsp cumin seeds (jeera)
  • 5 black peppercorns (kalimirch)
  • 2 tsp coriander (dhania) seeds
  • 1 tsp roughly chopped ginger (adrak)
  • 2 tsp roughly chopped garlic (lehsun)
  • 1 tsp lemon juice
  • 1 tbsp roughly chopped green chillies
  • salt to taste

Method

Step 1

Heat the ghee in a deep non-stick pan, add the cardamom and bayleaves and sauté on a medium flame for a few seconds.

Step 2

Blend mint leaves, sliced onions, cumin seeds, peppercorns, coriander, ginger, garlic, lemon, green chillies and salt together without Using Any Water

Step 3

Add the mint paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.

Step 4

Add the rice, paneer and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.

Recipe Type:
rasoi

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