Paneer Mutter Biryani
by Tarla Dalal
Added to 187 cookbooks
This recipe has been viewed 94551 times
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 and protein content, even while curbing the calories. To keep the paneer soft, place it in warm water for a few minutes and then use it.
- Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Sprinkle a little water if they start burning.
- Add the chilli-garlic paste, ginger-green chilli paste and 1 tbsp of water and dry roast on a medium flame for about 1 minute.
- Add the fresh tomato pulp, chilli powder, garam masala, sugar and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes.
- Add ¼ cup of water, mix well and cook on a medium flame for another 2 minutes.
- Add the paneer, green peas and salt, mix gently and cook on a medium flame for 1 more minute. Remove from the flame and keep aside.
- Heat a deep non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 2 minutes or till the onions turn brown. Sprinkle 1 tbsp of water to prevent the onions from burning.
- Add the brown rice and salt, mix well and cook on a medium flame for 1 minute.
- Divide the rice into 2 equal portions and keep aside.
- Spread one portion of the onion brown rice evenly at the bottom of a baking glass bowl.
- Spread the paneer mutter mixture evenly over it.
- Spread the other layer of onion brown rice evenly over the paneer mutter mixture and pour the milk evenly over it.
- Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes.
- Serve immediately.
Nutrient values (Abbrv) per serving
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