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Hyderabadi Paneer (Cottage Cheese) Biryani

My quest for a distinctly different type of Vegetable Biryani took me to the doorstep of Sify.com, at their recipe of Hyderabadi Paneer Biryani. Here’s the recipe.

Hyderabadi Paneer Biryani

Source :Sify.com

Hyderabadi Paneer (Cottage Cheese) Biryani

My quest for a distinctly different type of Vegetable Biryani took me to the doorstep of Sify.com, at their recipe of Hyderabadi Paneer Biryani. Here's the recipe. Hyderabadi Paneer Biryani Source :Sify.com

Ingredients
  

  • 500 gms Cottage cheese cubes
  • 2 potatoes Diced
  • 1/2 cup carrots Diced
  • 1/2 cup Green peas
  • 2 tablespoons butter Ghee Clarified /
  • 1 onion Chopped
  • 1 inch Cinnamon stick
  • 4 - 5 cardamoms Green
  • 2 - 3 Bay curry leaves
  • 2 cups Basmati Rice
  • to taste Salt

To be ground

  • 1/2 cup Mint leaves chopped
  • 1 cup Coriander leaves chopped
  • 2 tablespoons coconut Grated
  • 1/4 cup peanuts Roasted
  • 1 tablespoon Coriander seeds
  • 1/2 teaspoon Cumin seeds
  • 5 - 6 Peppercorns
  • 1/2 teaspoon Turmeric powder
  • 1 Onion small chopped
  • 2 - 3 Green chillies
  • - 6 cloves Garlic
  • 1/2 Ginger " - piece
  • 2 lime Juice of

For the Garnish

  • 1/2 cup onion Fried
  • 1/4 cup cashewnuts raisins Roasted and
  • 2 tablespoons coriander leaves Chopped

Instructions
 

  • Grind all the ingredients into a fine paste and keep aside.
  • Deep fry the cheese cubes in hot oil till golden brown. Drain onto anabsorbentpaper and keep aside.
  • Heat ghee/clarified butter in a pan and saute the onions till they turn pink. Add the ground paste and saute for a minute. Add the potatoes, carrots, a little water and cook on medium heat till around 3/4 cooked. Add the peas and cook till all the vegetables are cooked, but are firm enough. Add the cheese cubes and mix carefully. Switch off the heat after a minute.
  • Take plenty of water in a vessel. Add the whole spices and salt and bring to a boil. Add the rice and cook till almost done. Drain and keep aside.
  • In a pan, spread a layer of rice (half of the cooked rice) evenly on the bottom. Spoon in the vegetable mixture evenly. Spread the remaining rice on top. Cover the pan with an aluminium foil or a tight fitting lid. Place the pan on top of a heat diffuser or tawa and cook on low heat for 15 minutes. Garnish with fried onions, toasted cashew nuts, raisins and chopped leaves. Serve hot with raita and pickle.

Notes

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