long grain rice, parboiled, 2.5 cups, Ghee, 2.5 tbsp
Whole spices (bayleaf 1 no, black cardamom 1 no, green cardamom 2 to 3 no, cloves 2 to 3 no, black peppercorns 4 to 6 no, star anise 1 no, cinnamon stick 1 no (about an inch)
Fried onion, 1 cup
Paneer, cut into cubes, 250 gms
Cashew nuts, fried, 8 to 10 nos
Yogurt, 1 cup, Ginger garlic paste, 2 tbsp
Green chili, chopped, 1 no, Red chili powder, 1.5 tbsp
Cumin powder, 1 tsp, Coriander powder, 1 tbsp
Shaman's shahi biryani masala, 2 tbsp
Salt to taste
Onion, finely chopped, 2 no
Tomato, finely chopped, 1 no
Mint leaves, chopped, 1⁄2 cup
Coriander leaves, chopped, 1⁄2 cup
Rose water, 1 tsp
Kewra water, 1 tsp
Coal for smoke
Saffron strands, soaked in milk, 8 to 10 strands
Method
In a mixing bowl, add yogurt, add all powdered spices except biryani masala and salt to it.
Now add paneer to it. Mix it well. Let it marinate for sometime.
Meanwhile, heat ghee in a pan. Add whole spices to it and sauté till fragrant.
Add finely chopped onion to it and cook till translucent. Add chopped tomato to it and cook until mushy. Add green chili to it.
Now, add marinated paneer along with marinade to the pan.add salt as required. Add mint leaves and coriander to it.
Add parboiled rice to it.
Add rose water and kewra water to it.
Add fried onions to it.
Sprinkle saffron strands along with the milk over the rice. Add fried cashew nuts to it.
Cook it on low medium flame for 10 to 12 minutes.
Put a hot coal in a small bowl. Place this bowl in the center of biryani. Drizzle ghee over it and let it diffuse the smoke within the vessel by quickly covering the vessel with the lid.
Turn off the heat after 5 minutes. Remove the bowl of charcoal and give this royal biryani a gentle mix.
Serve hot with raita.
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