PANEER BIRYANI with SHAHI BIRYANI MASALA

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PANEER BIRYANI with SHAHI BIRYANI MASALA

Ingredients

  • 4-5 Tbsp Oil
  • 1 Tsp Cumin
  • 1 Black Cardamoms
  • 1 Bay Leaf
  • 1/2 Inch Cinnamon
  • 2-3 Green Cardamoms
  • 2 Cups Sliced Onion
  • 1 1/2 Tbsp Ginger Garlic Paste
  • 1/4 Tsp Everest Turmeric Powder
  • 1/2 Tsp Everest Red Chillie Powder
  • 1 Tsp Everest Coriander Powder
  • 2 Tbsp Everest Shahi Biryani Masala
  • 3/4 Cup French Tomato pure
  • 1/2 Cup Curd – Salt To Taste
  • 1 Tsp Everest Kasuri Methi
  • Water As Required

For layering

  • 80% Cooked Rice
  • Coriander Leaves
  • Mint Leaves
  • Ghee
  • Saffron Milk
  • Rose Water

Instruction

Marinate Paneer

  • Take 2 Cups Paneer cubes in bowl, add 1/2 Tsp Everest Turmeriic Powder, 1/2 Tsp Everest Red Chillies Powder and Salt to tatse.

Masala Preparation

  • Heat 4-5 Tbsp Oil in Broad pan on high flame. Add 1 Bay leaf, 1 Black Cardamom, 2-3 Green Cardamoms, 2 inch Cinamon stick, 1 Tsp Cumin seeds. Stir and fry well. Then add 2 cups sliced Onion. Sauté on medium heat till turns golden brown.
  • Then add 1/2 Tsp Everest Turmeric Powder, 1/2 Tsp Everest Red Chillies Powder, 1 Tsp Everest Coriander Powder, 1 1/2 Tbsp Ginger Garlic Paste and Salt to tatse. Add 3/4 Cup French Tomato puree, 1 cup Curd and keep stirring well till it boils. Add 1 Tsp Everest Kasuri methi, Water (as per required) and stir well with spatula.

Assembling Biryani

  • Heat oil in hot pan on medium low heat.
  • Place Marinated Paneer cubes in hot oil. Flip paneer cubes gently so, fry all sides.
  • Add our ready masala mixture in hot pan. Then add fried marinated Paneer cubes in to the mixture. Add 1/2 Tsp chopped fresh coriander leaves and 1/2 Tsp Mint leaves. Gently mix it.
  • Then add 80% coocked ricelayer on top. Then add Ghee, Saffron milk and Rose water on it.
  • Cover lid and cook for 10-15 minutes.
  • Serve hot.

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