Name: Minty Kaju Paneer Biryani with Assorted Vegetables and Mushrooms recipe by Anju Bhagnari at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup organic unpolished basmati rice; 100 gm paneer; 12 whole Mushrooms; 1/2 cauliflower, cut into florets; 10- 12 french beans; 2 large onions, chopped into long slices; 2 tomatoes, blanched, deskinned and pureed; whole garam masala like 2-3 cloves,2-3 black peppercorns, 2 bay leaves, 1 small elaichi; 1 cup cashewnuts ( The more the merrier....!! ); 1 teaspoon ginger-garlic-green chilli paste; 1/2 teaspoon haldi powder; 1 cup thick curd; Salt to taste; 1 teaspoon red chilli powder; 1/2 teaspoon garam masala powder; 1 teaspoon whole jeera; handful of mint leaves ( Again, I LOVE mint in my biryani...!! You can go easy if you want); 2 tablespoon pure ghee; 2 tablespoon oil

Ingredients Serving: 4

1 cup organic unpolished basmati rice
100 gm paneer
12 whole Mushrooms
1/2 cauliflower, cut into florets
10- 12 french beans
2 large onions, chopped into long slices
2 tomatoes, blanched, deskinned and pureed
whole garam masala like 2-3 cloves,2-3 black peppercorns, 2 bay leaves, 1 small elaichi
1 cup cashewnuts ( The more the merrier....!! )
1 teaspoon ginger-garlic-green chilli paste
1/2 teaspoon haldi powder
1 cup thick curd
Salt to taste
1 teaspoon red chilli powder
1/2 teaspoon garam masala powder
1 teaspoon whole jeera
handful of mint leaves ( Again, I LOVE mint in my biryani...!! You can go easy if you want)
2 tablespoon pure ghee
2 tablespoon oil

Instructions

Wash and soak the rice for 1 hour.
Boil in a pressure cooker, in triple the water quantity along with 1 tablespoon oil and salt till cooked to 80 %
Blanch the mushrooms, cauliflower florets and keep aside.
Cut the paneer into small cubes.
String the french beans and cut into small pieces.
In a thick bottom big pan, take the remaining one tablespoon oil and add 2 tablespoon ghee.
Fry the cashewnuts till light golden brown.
Remove and keep aside.
Remove and keep aside.
Fry the panee pieces till slight color change.
In the oil, add the onion and saute till golden brown.
Add the jeera and whole garam masala.
Fry for 1 minute and add the tomato puree.
Cover with lid and let cook on slow flame till well-fried.
Add the ginger-garlic-green chilli paste and fry for one minute.
Add the salt, red chilli powder, garam masala powder, haldi.
Add the vegetables like the cauliflower, french beans and mushrooms.
Cook with lid covered and on slow flame till well cooked.
Beat the curd lightly and add. Cook for 5 more minutes.
Add the paneer, cashewnuts, mint leaves. Mix it all up.( Reserve a few pieces of cashewnuts and paneer cubes for garnishing )
Now, its time to add the cooked rice.
Mix it all gently and keep a very heavy lid on the vessel.
Let it cook on slow flame till the rice softens further and all masalas are incorporated into it.
While serving again, garnish with a few cashewnuts and fried paneer pieces.

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