Golden Paneer And Chickpea Biryani Recipe

About this recipe

This aromatic biryani combines the creamy richness of paneer with protein-packed chickpeas, layered with fragrant spices and basmati rice for a hearty and satisfying lunch.

Ingredients

• - Toned Milk
• 100 g Almonds
• 200 ml Ghee
• 500 g Jaggery Powder
• 100 g Aliv Seeds
• 100 g Raisins
• Loose Cardamom
• 200 g Paneer
• - Tong Garden Cheddar N Jalapeno Chickpeas
• 1 kg Basmati Rice
• 500 g Onion
• - Baby Tomatoes
• 100 g Coriander Leaves
• 250g Green Chilli
• 125 ml Flavoured Yogurt Drink - Mango
• 20 g Turmeric Powder
• - Red Chilli
• 50 g Cumin Powder
• 45 g Garam Masala
• 50 g Cloves
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 100 g Green Elaichi
• 100 g Salt

Instructions

1. 1. Wash and soak basmati rice for 20 minutes in water and drain it well.
2. 2. Heat oil in a large pan and sauté sliced onions until golden brown.
3. 3. Add ginger-garlic paste, chopped tomatoes, and green chilies, cooking until softened.
4. 4. Mix in turmeric, red chili powder, cumin powder, garam masala, and salt, stirring well.
5. 5. Add boiled chickpeas and diced paneer, cooking for 5 minutes to coat in spices.
6. 6. Add yogurt and mix thoroughly, allowing it to blend with the spices.
7. 7. In a separate pot, boil rice with bay leaves, cloves, cinnamon, and cardamom until 80% cooked.
8. 8. Layer rice and the paneer-chickpea mixture in a deep pan, alternating between the two.
9. 9. Sprinkle chopped coriander and mint leaves over the top layer of rice.
10. 10. Cover the pan tightly and cook on low heat for 10 minutes to steam and meld flavors.
11. 11. Gently fluff the biryani layers with a fork before serving hot.