Paneer cheese is seared and marinated in an Indian curry sauce before being layered into a casserole with tender and fluffy basmati rice. The casserole is topped with fried shallots and ghee before being baked. Served topped with fresh cilantro.
- Paneer Biryani
- 1 1/4 Quart Marinated Seared Paneer (sub recipe)
- 1 1/2 Quart USA Basmati Rice, rinsed, steamed
- 1/2 Cup Fried Onions
- 1/2 Cup Ghee
- 1/2 Cup Cilantro, Rough Chopped
- Marinated Seared Paneer
- 1 Tbsp Turmeric, ground
- 2 Tbsp Garam Masala
- 2 Tsp Cumin, ground
- 1 Tsp Carraway Seed, crushed
- 1/2 Tsp White Pepper, ground
- 1 Tsp Corriander, ground
- 1 Tbsp Salt
- 2 1/2 Cups Yogurt, plain
- 1/4 Cup Crispy Onions (sub recipe)
- 1/4 Cup Crispy Onion Oil
- 2 Tbsp Ginger Paste, fresh
- 2 Tbsp Garlic Paste
- 1 Tbsp Jalapeño, minced
- 3 Tbsp Cilantro, finely chopped
- 4 1/2 Cups Paneer Cheese, 1/2
- Crispy Onions
- 1 1/2 Cups Canola Oil
- 3 Cups Yellow Onion, thin julienne
- Pre-heat oven to 350°F
- Assemble each biryani from bottom to top in the following order:
0.75 Cup Marinated Seared Paneer
1 Cup Basmati Rice
1 TB Fried Onions
1 TB Ghee
- Cover each biryani with foil and place in a 350°F oven for 30-35 minutes.
- Garnish with fresh cilantro and serve immediately.
Marinated Seared Paneer
- In a small sauté pan over high heat, toast turmeric, garam masala, cumin, carraway seed, white pepper, and corriander. Set aside.
- In a meadium mixing bowl, combine all ingredients, including toasted spices, and stir until combined.
- Store covered in the refrigerator for 4-8 hours.
- Pour canola oil into a medium sauté pan over medium low heat.
- Add onions to the pan and slowly fry until onions become a dark golden brown.
- Once fried, set onions aside and reserve the leftover crispy onion oil.