Paneer Capsicum Briyani

                              

I'm pretty sure that everyone would miss their mother's cooking, especially when it comes to traditional veg briyani. Whenever I make briyani/pulao, I struggle to cook basmati rice at the right consistency. I found a secret way of cooking rice, let me share that with you in the steps ;). Paneer and capsicum makes a wonderful combination when cooked together and this recipe can be easily prepared when we have unexpected guests. Here comes my secret :) 

Ingredients  

Basmati rice	1 cup
Paneer (cut to medium cubes)	1/3 cup
Capsicum (cut to medium cubes)	1
Onion (thinly sliced)	1
Tomato (finely chopped)	1
Green chilly (slit to two)	2-3
Mint leaves	7-8
Cilantro (chopped)	2tbsp
Curd(yogurt)	½ cup
Ginger garlic paste	1tbsp
Turmeric powder	½ tsp
Red chilli powder	1 tsp
Briyani masala	1 tsp
Cloves	2
Cinnamon	1
Cardamom	1
Bay leaf	1
Oil : Ghee	2:1
Frozen green peas	2tbsp

Method 

• Soak basmati rice in hot water for half an hour (this is key for cooking basmati in right consistency). 
• Heat a kadai with oil, ghee and temper with bay leaf, cloves, cardamom and cinnamon. 
• Add green chilly, onion and fry till it turns transparent. Add ginger garlic paste, fry for 1-2 minutes.

                                      

• Now add tomato along with salt, turmeric powder, red chilly, mint leaves, coriander leaves and briyani masala. Saute till tomato gets mushy and oil separates from the masala.
• Then add paneer, capsicum and green peas, saute till masala blends with the veggies. Add curd mix quickly and cook for few seconds.

                             

• Now add the basmati rice and mix well. Add 1 1/2 cups of water, allow it to cook until all the water is absorbed by the rice.
• When water is absorbed by the rice, lower the flame, close the lid and cook for 5-8 minutes. Then switch off the flame and allow it to cook for 3-5 minutes undisturbed without opening the lid.
• Open the lid and mix briyani with a fork.

                              

• Now hot and yummy paneer capsicum briyani is ready to be served with mild kurma or onion raita and chips.

                              

   Tips

• Soak as much as possible so that water usage will be less.
• You can also add carrot and beans.
• You can also shallow fry paneer and add to the recipe, but I avoided that. I soaked the paneer in hot water instead. This makes the paneer soft.

Check our other rice varieties  okra-rice|cilantro-lime-rice|tofu-fried-rice

Linking with Parties
hearth-soul-blog-hop|foodie-friday-august-15th|friday-frenzy-one-party-four|weekend-re-treat-link-party-80