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Paneer Mutter Biryani


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Paneer is a show-stealer! Undoubtedly one of my favorites. Layers of rice and spicy paneer mutter make this Biryani a real delicacy. And roasted onions add a yummy touch to the brown rice. I have used low fat milk to enhance its calcium, protein and vitamin A content, even while curbing the calories. To keep the paneer soft, place it in warm water for a few minutes and then use it.

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Preparation Time: 
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Makes 4 servings
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Ingredients



For the paneer mutter mixture
1/4 cup chopped onions
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger-green chilli paste
1/2 cup tomato puree
1 tsp Red Paste
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
a pinch of sugar
1/2 cup chopped low fat paneer (cottage cheese), page 102
1/4 cup boiled green peas
salt to taste

For the browned rice
1/2 cup finely chopped onions
2 tsp sugar
2 1/2 cups Milk Rice
salt to taste

Other ingredients
2 drops of kewda essence mixed with ¼ cup low fat milk (99.9% fat-free, readily available in the market)
2 tbsp chopped coriander (dhania) for garnishing

Method

    For the paneer mutter mixture
    1. Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast till they turn light brown in colour. Sprinkle a little water if they start burning.
    2. Add the garlic paste and dry roast for about 15 seconds.
    3. Add the ginger- green chilli paste and 2 tablespoons of water and cook for 30 seconds.
    4. Reduce the flame, add the tomato purée, red paste, ¼ cup water, chilli powder, garam masala, dried fenugreek leaves and sugar and cook for 8 to10 minutes.
    5. Add the paneer, green peas and salt, mix gently and cook for 2 to 3 minutes. Remove from the flame and keep aside.

    For the browned rice
    1. Heat a non-stick pan, add the onions and sugar and dry roast on a medium flame stirring continuously till the onions turn brown.
    2. Add the milk rice and salt and mix gently. Keep aside

    How to proceed
    1. Divide the browned onion rice into 2 equal portions and keep aside.
    2. Put the milk at the bottom of a glass baking tray and spread one portion of the browned onion rice in an even layer.
    3. Spread the paneer mutter mixture over it.
    4. Spread the remaining browned onion rice over the paneer mutter mixture in an even layer.
    5. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may cause a spark.
    6. Turn upside down on a large serving plate just before serving.
    7. Serve hot garnished with coriander.
    RECIPE SOURCE : Zero Oil Dal & ChawalBuy this cookbook
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