Friday, August 15, 2014

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.

2 comments:

  1. delicious paneer capsicum biriyani love it, thanks for sharing with Hearth and soul blog hop. pinning it.

    ReplyDelete

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