Hyderabadi Paneer Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat oil in a large pan over medium heat. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.

4. 4

   Add chopped tomatoes, green chilies, biryani masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

5. 5

   Add the paneer cubes and yogurt to the pan. Stir well to coat the paneer with the spices. Cook for 5-7 minutes.

6. 6

   In a separate pot, bring water to a boil. Add the soaked rice and cook until it's 70% cooked. Drain the rice.

7. 7

   Layer the partially cooked rice over the paneer mixture in the pan. Sprinkle garam masala, mint leaves, and coriander leaves on top.

8. 8

   Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.

9. 9

   Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions.

10. 10

    Serve hot with raita or your choice of side dish.