कुकर की 2 सीटी में होटल जैसा पनीर बिरयानी

Ingredients

• 1 cup Basmati Rice (rinsed 2‑3 times, no soaking)
• 2 tablespoon Vegetable Oil
• 1 tablespoon Ghee
• 1 piece Bay Leaf
• 1 small piece Cinnamon Stick
• 1 piece Large Cardamom
• 1 piece Small Cardamom
• 2 pieces Cloves
• 1 teaspoon Cumin Seeds
• 1 cup Onion (thinly sliced)
• 1 tablespoon Ginger‑Garlic Paste
• 1 cup Tomato (chopped)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 0.5 teaspoon Coriander Powder
• 0.5 teaspoon Cumin Powder
• 1 teaspoon Biryani Masala (or Kitchen King/Chicken masala)
• 0.5 cup Fresh Peas (frozen or fresh)
• 200 gram Paneer (cut into 1‑cm cubes)
• 2 tablespoon Fresh Cilantro Leaves (chopped)
• 1 tablespoon Fresh Mint Leaves (chopped)
• 1.75 cup Water (≈ 1 ¾ cups per cup rice)
• to taste Salt

Instructions

1. Rinse the Rice

   Place the basmati rice in a bowl and rinse under running water 2‑3 times, rubbing gently until the water runs clear.

   Time: PT3M

2. Prepare All Ingredients

   Thinly slice the onion, chop the tomato, cube the paneer, measure all spices, and roughly chop cilantro and mint.

   Time: PT5M

3. Temper Whole Spices

   Heat 2 Tbsp oil and 1 Tbsp ghee in the pressure cooker on medium flame. Add bay leaf, cinnamon stick, large cardamom, small cardamom, cloves, and 1 tsp cumin seeds. Stir for 30‑45 seconds until fragrant.

   Time: PT2M

   Temperature: Medium flame

4. Sauté Onions

   Add the sliced onion to the pot. Cook, stirring occasionally, until the onions turn light golden, about 3 minutes.

   Time: PT3M

   Temperature: Medium flame

5. Add Ginger‑Garlic Paste

   Stir in 1 Tbsp ginger‑garlic paste and sauté for 1 minute until the raw smell disappears.

   Time: PT1M

   Temperature: Medium flame

6. Cook Tomatoes

   Add 1 cup chopped tomato. Cook, stirring, for 4 minutes until the tomatoes soften and the oil begins to separate.

   Time: PT4M

   Temperature: Medium flame

7. Add Ground Spices

   Sprinkle turmeric, red chili powder, coriander powder, cumin powder, and biryani masala. Mix well and cook for 2 minutes so the spices bloom.

   Time: PT2M

   Temperature: Medium flame

8. Add Peas and Paneer

   Add ½ cup fresh peas and the paneer cubes. Stir gently on low flame for 2 minutes to coat them with the masala.

   Time: PT2M

   Temperature: Low flame

9. Add the Rice

   Add the rinsed basmati rice to the pot. Gently stir to mix the rice with the masala, ensuring each grain is coated.

   Time: PT1M

10. Add Water and Salt

    Pour 1.75 cups water (≈ ¾ cup extra for the added peas and paneer) and add salt to taste. Give a gentle stir.

    Time: PT1M

11. Pressure Cook

    Close the pressure cooker lid securely. Increase flame to medium and cook until you hear 2 whistles (about 5 minutes).

    Time: PT5M

    Temperature: Medium flame

12. Natural Pressure Release

    Turn off the heat and allow the pressure cooker to cool naturally until the weight drops (approximately 5 minutes).

    Time: PT5M

13. Steam Rest

    After the pressure has released, keep the lid on and let the biryani rest for another 5 minutes so the steam finishes cooking the grains.

    Time: PT5M

14. Fluff and Garnish

    Open the cooker, gently fluff the rice with a fork, sprinkle chopped cilantro and mint, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

4 g