How to Make Appetizing Paneer kadhai biryani

Paneer kadhai biryani. Indigenous to the Indian subcontinent, the Kadhai Paneer originated with other creamy delicacies of Awadhi cuisine, and quickly became one of the more popular paneer recipes. This dish gets its name from a special Indian wok, the "kadhai", one of the most basic kitchen essentials of Indian Cuisine. Kadai paneer is a spicy, warming, flavorful and super delicious dish made by cooking paneer & bell peppers in a fragrant, fresh ground spice powder.

As I have mentioned above, the kadai masala made with freshly ground coriander and dry red chillies add a lot of flavor in the dish. This Kadai Paneer Gravy goes well with the roti, paratha or rumali roti or naan and also equally well with plain steamed. Paneer Biriyani, unlike other regular Vegetable Biryani is an enhanced version of Pulao Rice. You can have Paneer kadhai biryani using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Paneer kadhai biryani

1. Prepare 2 cup of boiled basmati rice.
2. You need 250 gm of paneer.
3. Prepare 1 tbsp of onion chopped.
4. Prepare 1 tbsp of whole garam masalas.
5. It's 1 of dry red chilli.
6. Prepare 1/2 cup of tomato ginger garlic paste.
7. You need 1 tsp of red chilli Powder.
8. You need 1 cup of milk with kesar soaked in it.
9. Prepare 1 tsp of biryani masala.
10. You need To taste of salt and sugar.
11. You need As needed of oil and ghee.

It is simply perfect to make for a celebration or even as a part of weekend menu. Also featuring my grand 'New' Staub Cocotte from Zwilling UK. It has been a couple of weeks, that I have been regular with blog posts and on social media. Biryani or Biriyani, is something we all love.

Paneer kadhai biryani step by step

1. Heat oil and temper whole garam masalas and red chilli.
2. Add onion slices saute well adding salt and turmeric powder.
3. Add paneer and masala paste and saute well adding salt and turmeric powder.
4. Add red chilli Powder and mix well.
5. Now add the rice and mix well.
6. Pour the milk and sprinkle biryani masala and ghee.
7. Cover and cook for 10 minutes on low heat.
8. Serve it with raita.

This is one such version, which once you make it, you will crave for it again & again. When I prepared the list for this biryani, I wrote, "any paneer based biryani" for the letter P. I have already shared cinnamon loaded, pressure cooker paneer biryani during the last marathon. This time I narrowed it down to either paneer tikka biryani or paneer makhani biryani but the family selected paneer makhani biryani. Fry cashews and almonds in oil till they are golden brown.