Why recepie famous for?
Succulent paneer is always a great addition to any Indian dish, be it a subzi or a biryani but being a flavour-absorber it calls for some thoughtful cooking. Here is how you can turn rice and paneer into an irresistibly flavourful biryani! Quickly sauté it with a tangy paste of mint, coriander, lemon juice and other pungent ingredients... and watch how the flavour seeps through the rice and paneer transforming them into a delightful Minty Paneer Biryani that will promptly be promoted to the ‘favourite’ category by your family!
Ingredients
3 cups cooked rice (chawal)
3/4 cup paneer (cottage cheese) cubes
1 tbsp ghee
2 cardamoms
2 bayleaves (tejpatta)
salt to taste
To Be Blended Into A Smooth Mint Paste (without Using Any Water)
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
For The Garnish
a sprig of mint (phudina)
Instructions
Heat the ghee in a deep non-stick pan, add the cardamom and bayleaves and sauté on a medium flame for a few seconds.
Add the mint paste and 2 tbsp of water, mix well and cook on a medium flame for 1 minute.
Add the rice, paneer and salt, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.
Serve immediately garnished with mint sprig.
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