Hyderabadi Paneer Biryani

Hyderabadi veg./paneer biryani

(A minty biryani with paneer & a host of fresh vegetables)
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PrepTime : Serves : Cook Time
30 Min 3-4 30 min

Ingredients:

For the masala:
1/2 bunch pudina/mint
1 bunch coriander (mint & coriander in 1:2 ratio)
2 tbsp dessicated coconut
1 handful roasted peanuts
1 tbsp coriander seeds
1/2 tsp jeera/cumin
5-6 peppercorns
1/2 tsp haldi/turmeric pwd
1/2 onion
2 red chillies or 2-3 green chillies
6 cloves garlic
1/2 inch ginger.

500g paneer cubes
3 small potatoes - peel skin off & cut in half
1/2 cup cubed carrots
1/2 cup green peas
2-3 boiled eggs (optional)
2 tbsp ghee/clarified butter
1 large chopped onion
1 inch cinnamon stick
4-5 cardamoms
1 more chopped onion
rice (about 2 cups for 3-4 ppl) - washed & drained
salt to taste
2-3 bayleaves
a mix of 1 small chopped & fried onion, roasted/fried nuts & raisins, chopped coriander/cilantro and 1/4 cup lime juice

Cooking Instructions:

Grind the masala ingredients with a lil' water to a smooth paste. Deep fry paneer cubes & set aside. Heat oil, fry onions till pink and then add the masala, 2 tbsp at a time, frying well in between. Then add the potatoes & carrots with a little water, cover & cook for 5 minutes on medium heat. Then add the paneer & peas & cook for 2 minutes, covered. In a separate vessel, heat some ghee & fry a chopped onion till pink, then add the cinnamon, cardamom & bay leaves. Add rice, nuts & raisins & fry well. Add water & salt and cook till rice is almost ready - drain off excess water & add the paneer-gravy, tossing lightly. Place halved boiled eggs in between some layers & steam closed for till rice is cooked fully. Garnish with limejuice, nuts/raisins & coriander.