Hyderabadi Paneer (Cottage Cheese) Biryani

Recipe by
Total Time:
45-60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Sea salt baked hilsa , Keto Fish in Plantain Leaves , Keto Herby Lamb Roast, GRILLED COLD WATER SCALLOPS WITH ELLA BEER TOSSED WITH LINGUINI PASTA

Rate This Recipe

Ingredients

  • 500g - cottage cheese cubes
  • 2 - diced potatoes
  • 1/2 cup - diced carrots
  • 1/2 cup - green peas
  • 2 tbsp - clarified butter/ghee
  • 1 - chopped onion
  • 1 inch stick - cinnamon
  • 4-5 - green cardamoms
  • 2-3 - bay leaves
  • 2 cups - basmati rice
  • Salt, to taste
  • To be ground:
  • 1/2 cup - mint leaves chopped
  • 1 cup - coriander leaves chopped
  • 2 tbsp - grated coconut
  • 1/4 cup - roasted peanuts
  • 1 tsp - coriander seeds
  • 1/2 tsp - cumin seeds
  • 5-6 - peppercorns
  • 1/2 tsp - turmeric powder
  • 1 small - onion chopped
  • 2-3 - green chillies
  • 6 - garlic cloves
  • 1/2 inch piece - ginger
  • Juice of 2 limes
  • For the Garnish:
  • 1/2 cup - fried onion
  • 1/4 cup - roasted cashewnuts and raisins
  • 2 tbsp - chopped coriander leaves

How to Make Hyderabadi Paneer (Cottage Cheese) Biryani

  • Grind all the ingredients into a fine paste and keep aside.
  • Deep fry the cheese cubes in hot oil till golden brown. Drain onto an absorbent paper 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 15O minutes.
  • Garnish with fried onions, toasted cashew nuts, raisins and chopped leaves. Serve hot with raita and pickle.
  • Recipe Courtesy: Mareena's Recipe Collections

EXPLORE CATEGORIES