This biryani is actually a recipe hack that was developed by the talented Ashmi using our Coconut Cashew Korma. While it's not completely authentic it still hits the spot when you are craving biryani but don't have hours to prepare it.
Serves 6
Ingredients
14 oz paneer, cubed
1 jar Brooklyn Delhi Coconut Cashew Korma
1 1/2 cups basmati rice
2 3/4 cups water
3 tablespoon milk
few strands saffron
3 tablespoon oil or ghee
1 teaspoon cumin seeds
2 pods cardamom
2-3 cloves
1/2 inch cinnamon
1 bay leaf
1/2 cup onion, diced
1/4 cup cilantro, chopped
1/4 cup mint, chopped
1/4 cup fried onions (store bought)
salt to taste
Method
Marinate your paneer with Brooklyn Delhi Cashew Korma for 30 minutes and set it aside.
Cook 1 1/2 cups of rice until 3/4 cooked (use about 2 3/4 cups of water for this amount of rice) and set aside.
Place 3 tablespoon of milk in the microwave for 20-45 seconds (depending on strength of microwave). Crumble the saffron into the milk and let it steep for 10 minutes.
On medium-high, add oil in a Dutch oven, add cumin seeds, cardamom, cloves, cinnamon, bay leaf, and diced onion. Sauté for 2-3 minutes until onions are softened and translucent.
Add the marinated paneer and cook for a few minutes.
Add rice on top. Spoon the steeped saffron milk over the rice, then sprinkle with cilantro, mint, and fried onions.
Cover and cook for 15 minutes on medium-low heat. Check on the rice after 15 minutes and if it still seems uncooked, add 1/4 cup water, cover and cook for another 5 minutes.
Serve with plain yogurt or yogurt raita and top with some Ghost Pepper or Guntur Sannam Hot Sauce, Tomato Achaar or Roasted Garlic Achaar for extra heat!
For Serving
Plain yogurt or yogurt raita
Ghost Pepper Hot Sauce, Guntur Sannam Hot Sauce, Tomato Achaar, or Roasted Garlic Achaar
In this recipe
