Paneer Biryani

ministryofcurry.com

Carla Handte Power

4 tablespoons ghee

1 large yellow onion thinly sliced (about 2 cups)

subheading: To Marinate:

0.75 lbs paneer cut into 1 inch cubes (300 grams ~ 3 cups)

½ red pepper cut into 1 inch cubes (½ cup)

1 small red onion cut into 1 inch cubes (½ cup)

2 teaspoon biryani masala

2 teaspoons ginger paste

2 teaspoon garlic paste

2 teaspoons kosher salt

2 teaspoons kashmiri red chili powder

⅓ teaspoon ground turmeric

¼ cup fresh mint leaves rough chopped

1 tablespoon lemon juice

¾ cup plain yogurt

subheading: Remaining Ingredients:

1 medium ripe tomato pureed ½ cup

2 cups Extra long grain Basmati rice

1 teaspoon cumin seeds

2 bay leaves

1 star anise

3 green cardamom pods

6 cloves

1½ tablespoons kosher salt

subheading: Garnish:

¼ cup chopped cilantro

½ teaspoon saffron

2 tablespoons milk warm

¼ cup raw unsalted Cashews optional

2 teaspoons ghee optional, for frying cashews

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