Veg Biryani & Paneer Tikka
This was the first food photograph I had clicked.
We were in Pune. I wanted to cook something different for my husband. This is how it turned out. Yummy. Right?
A veg biryani with paneer tikkas and salad. It didn’t take a lot of time to cook and my husband loved it.
Here is the recipe for veg biryani.
You will need:
- Basmati rice – 1 Cup
- Onion – 1 medium sliced
- Tomato – 1 medium
- Ginger paste – 1 tsp
- Garlic paste – 1 tsp
- Potato – 1
- Cauliflower – 10-12 small florets
- Carrot – 1
- Paneer – 10-12 pieces
- Green peas – 1/4 Cup
- Beans – 1/4 Cup
- Cumin seeds – tsp
- Coriander powder – 1 tsp
- Garam Masala – 1/2 tsp
- Red chili powder – 1/2 tsp
- Cloves – 4
- Black pepper – 4
- Cinnamon stick – 1 inch
- Cardamom – 4
- Bay leaves – 3
- Cashews nuts – 10-12
- Mint leaves – 6-7
- Turmeric – 1/2 tsp
- Yogurt – 1/2 Cup (should not be too savor)
- Milk – 1 Cup
- Salt – to taste
Recipe:
- Wash the rice and keep under water for at least 30 mins.
- Peel and cut potatoes, carrot, paneer and tomato in 1 inch cubes
- Heat oil in a thick bottom pan
- Add cumin seeds, cloves,pepper, cinnamon, cardamom and onion
- Once the onion is light brown, add turmeric powder
- Put Chili powder and tomatoes.
- Fry on medium flame for 3-4 minutes
- Once all the water from the tomatoes evaporates, add yogurt and lower the flame.
- Add all the vegetables, coriander powder, garam masala and salt.
- Mix well and cook covered until the vegetables are tender but not fully cooked.
- In a large pan boil water.
- Add 1/2 tsp of oil, salt and rice.
- Cook rice till it is 90% done. The easiest way to check is see that the grain is not fully transparent and soft
- Drain the water from the rice.
- Apply oil to a thick and wide pan
- Layer half of the cooked vegetables at the bottom
- Then layer half of the rice, few cashews, mint leaves
- Again layer remaining vegetables and over it remaining rice ,cashews and mint leaves
- Pour the milk and cook covered on slow flame for 15 mins.
- Garnish with fried onion.
