Boom Shahi Paneer Biryani Garam Masala 18g | Paneer Delight

Description

You Will Need:

Oil: 200 ml
Water: 2 liters
Ghee: 4-6 tbsp
Paneer: 500g
Rice: 1 kg
Curd: 200g (whisked)
Coriander: 1 bunch
Tomatoes: 3-4
Onions: 3-4
Lemon: 1
Ginger-Garlic Paste: 2-3 tbsp
Milk: 50ml and Saffron: 3 pinch
Green Chillis: 9 pcs
Mint: 1/2 bunch
Salt & Chilli: To taste

For a delicious taste, follow the recipe below.

Cooking Instructions:

1. Prepare Saffron Milk:

• Soak saffron strands in 2 tbsp milk and set aside.

2. Soak and Prepare Nuts:

• Soak 10 almonds, 10 cashews, and 1 tbsp melon seeds in water for 30 minutes.

• Peel the skin from the almonds and strain all the nuts. Set aside.

3. Fry the Onions:

• In a biryani pot, heat oil and fry the sliced onions until golden brown.

• Strain and set the fried onions aside.

• Keep 30 ml of the onion oil aside for later use.

4. Make the White Nut Paste:

• Grind the soaked almonds, cashews, melon seeds, 1 tbsp desiccated coconut, curd, and 70% of the fried onions into a fine paste.

• Set the paste aside.

5. Cook the Paneer Gravy:

• Add ginger-garlic paste, green chilies, and tomato puree to the pot.

• Cook for a few minutes until the oil separates from the mixture.

• Add BOOM Garam Masala and the white nut paste along with 100 ml water.

• Continue cooking until the oil separates.

• Add 3 tbsp ghee and cubed paneer, mixing well for 5-7 minutes.

• Adjust salt and chili to taste.

• Garnish with lemon slices, half of the saffron milk, and fresh mint & coriander leaves.

6. Cook the Rice:

• In a separate vessel, boil 2 liters of water with whole spices (cinnamon, cardamom, cloves, and bay leaves), 2 tbsp oil, salt, and green chilies.

• Add lemon slices and soaked rice, cooking until the rice is 80% cooked.

• Strain and set aside.

7. Dum (Final Cooking):

• Layer the cooked rice over the paneer mixture.

• Drizzle 4 tbsp melted ghee, half of the saffron milk, and the remaining fried onions over the rice.

• Cover tightly and cook on high flame for 3 minutes, then reduce to low flame for 15-20 minutes.

• Let the biryani rest for 10 minutes before mixing and serving.

Enjoy your rich, aromatic Shahi Paneer Biryani!