Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup frozen green peas
- 1 cup paneer, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Large pot with lid
- Non-stick pan
Step-by-Step Instructions:
1. Rinse the basmati rice in cold water and soak it in water for 30 minutes.
2. In a large pot, heat 2 cups of water and add the soaked rice. Cook the rice on low heat until it is half done.
3. In a non-stick pan, heat the vegetable oil and add the cumin seeds. When the seeds start to splutter, add the chopped onion and green chilies. Sauté until the onion turns golden brown.
4. Add the ginger and garlic paste and sauté for a minute.
5. Add the chopped tomatoes and cook until they are soft and mushy.
6. Add the coriander powder, garam masala, turmeric powder, and red chili powder. Mix well.
7. Add the cubed paneer and green peas. Mix well and cook for 5 minutes.
8. Add salt to taste and mix well.
9. Layer the half-cooked rice over the paneer and green peas mixture.
10. Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes or until the rice is fully cooked.
11. Garnish with fresh coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 55g
Protein: 15g
Substitutions for ingredients:
- Fresh green peas can be used instead of frozen.
- Tofu can be used instead of paneer for a vegan option.
Variations:
- Add saffron to the rice for a more fragrant and flavorful biryani.
- Add cashews and raisins for a sweet and nutty flavor.
- Add potatoes for a more filling biryani.
Tips and Tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a non-stick pan to prevent the paneer from sticking to the bottom.
- Use a tight-fitting lid to ensure the rice cooks evenly.
Storage Instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the biryani in the microwave or on the stovetop with a little bit of water to prevent it from drying out.
Presentation Ideas:
Serve the biryani in a large serving dish with fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves
Pairings:
- Raita
- Papadums
- Chutney
Suggested Side Dishes:
- Naan bread
- Roti
- Paratha
Troubleshooting Advice:
- If the rice is too dry, add a little bit of water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook on low heat for a few more minutes.
Food Safety Advice:
- Make sure the paneer is fresh and has not been sitting out for too long.
- Store the leftover biryani in the refrigerator and reheat it thoroughly before eating.
Food History:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice-based dish that is typically made with meat, but vegetarian versions like this Mattar Paneer Biryani are also popular.
Flavor Profiles:
This Mattar Paneer Biryani is a flavorful and fragrant dish that combines the nuttiness of basmati rice with the creaminess of paneer and the sweetness of green peas. The spices used in this dish give it a warm and aromatic flavor.
Serving Suggestions:
Serve this Mattar Paneer Biryani with a side of raita, papadums, and chutney for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian