Ingredients
Soak rice
- 3/4 cup basmati rice
- Enough water
Marinate
- 2 tablespoons curd
- 1 teaspoon biryani masala
- Pinch of salt
- Mint leaves
- Turmeric powder
Temper
- 1 tablespoon ghee
- Small pieces cinnamon
- 1 clove cardamom
- 1 teaspoon fennel seed
Biryani
- 1/2 cup onion
- 1 tablespoon crushed ginger garlic
- 1/4 cup coconut milk
- 1 teaspoon garam masala
- Turmeric powder
- 1/4 teaspoon biryani masala
- 1/2 cup beetroot
- 2 green chilli
- 1/2 tablespoon ginger garlic paste
- 1/4 teaspoon sesame oil
- 1 cup water
Instructions
- Add all the ingredients mentioned under “marinate”; mix well
- marinate for at least 20 minutes
- Wash the rice well and soak for 20 minutes
- Add ghee to a pressure cooker
- turn on the stove to medium flame and heat the ghee
- add items under “temper” and roast
- add onion, green chilli, and ginger garlic paste; mix well
- add beetroot; quick mix
- add salt, biryani masala, garam masala, and turmeric powder; saute for a minute
- add coconut milk ; mix well
- add rice; mix well
- add water;bring to boil
- add sesame oil; quickly mix and make sure nothing stuck to the pan
- Add marinated paneer on top; avoid mixing
- close the cooker; pressure cook for 1 whistle and do natural pressure release
- gently open the rice and fluff
Video
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