Chettinad Paneer Biryani Recipe

About this recipe

A flavorful Chettinad-style biryani made with aromatic spices, paneer, and basmati rice, perfect for a medium-spice vegetarian dinner.

Ingredients

• 250g Green Chilli
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• - Red Chilli
• 200 g Paneer
• 250 ml Coconut Milk
• 150 Gms Cloves
• - Cardamom
• - Bay Leaf
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• 1 kg Basmati Rice
• - Onion
• 25 g Ginger Garlic Paste
• 250g Coriander
• 500 g Ghee
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• 10G Salt
• 500 g Tomato - Hybrid

Instructions

1. Step 1: Heat ghee and oil in a heavy-bottomed pot. Add cinnamon, cloves, cardamom, bay leaf, and fennel seeds. Sauté until aromatic.
2. Step 2: Add sliced onions and green chilies. Cook until the onions turn golden brown.
3. Step 3: Stir in ginger garlic paste and sauté for 1 minute until the raw smell disappears.
4. Step 4: Add chopped tomatoes and cook until they become soft and mushy.
5. Step 5: Mix in turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 30 seconds.
6. Step 6: Add the paneer cubes and gently toss to coat them with the masala.
7. Step 7: Stir in the soaked and drained basmati rice. Mix gently to combine.
8. Step 8: Pour in the coconut milk, hot water, and add salt to taste. Bring to a boil.
9. Step 9: Lower the heat, cover with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
10. Step 10: Garnish with chopped coriander and mint leaves. Let it rest for 5 minutes before serving.