This simple & scrumptious recipe is made using cooked rice, boiled chickpeas and chopped cottage cheese combined with so many flavours. And later cooked on dum to make it more aromatic.
Ingredients:
Ghee - 1½ tbsp
Bay leaf - 1
Cloves – 3-4
Green cardamoms 2-3
Black cardamom - 1
Cinnamon stick – 1 inch
Star anise - 1
Black peppercorns – 4-5
Onion – 1 big sliced
Green chilli paste – 1 tsp
Ginger garlic paste – 1 tbsp
Fresh tomato puree – 1 cup
Turmeric powder + ½ tsp
Red chilli powder – 1 tsp
Salt to taste
Cumin powder - 1tsp
Mint leaves – half cup
Freshly chopped coriander leaves + for sprinkling - handful
Curd – 2 tbsp
Chickpea (kabuli chana), soaked overnight and boiled – ¾ cup
Paneer – 200 gms (diced)
Punjabi Chole Masala – 2 tbsp
Fried onion + for sprinkling + for garnish – 3 tbsp
Cooked biryani rice – 3 cups
A large pinch of saffron, soaked in warm milk Kewra water – 1 tbsp
Method:
Heat ghee in a non-stick deep pan, add bay leaf, cloves, green cardamoms, black cardamom, cinnamon stick, black peppercorns, star anise and mix well.
Add onion and sauté till translucent. Add green chilli paste, ginger garlic paste and sauté well. Cook for 2-3 minutes.
Add tomato puree and mix well. Add turmeric powder, red chilli powder, salt and cumin powder. Mix well.
Cover and cook for 3-4 minutes or till the oil separates. Add mint leaves and chopped coriander, mix well.
Add curd and mix well. Cover and cook for 3-4 minutes.
Add cooked chickpeas, and mix well. Add diced paneer and Punjabi Chole Masala, fried onion and mix well. Cook for 1-2 minutes.
Add ½ cup water and mix well. Cook for 2-3 minutes.
Now lower the flame and add the cooked rice over the prepared biryani madala and layer it with fried onions (birista), coriander and mint leaves.
Spread the ghee, kewra water and soaked saffron milk on the layered rice.
Now cover it with a lid. If possible, tie a cloth to the lid. Cook for 15- 18 minutes on low flame.
Serve the biryani after 8-10 mins with raita, papad and pickle.
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