Green Paneer Biryani

Boil3 cups water.Add 1 teaspoon salt,tsp ghee. 4cloves,2 green cardamoms, 1black cardamom. Add 4 cups

drained Basmati rice in the hot boiling water . Stir gently. Cover and cook rice for 70% in low

heat . 70% cooked rice is done . Fluff immediately and keep it aside .

In a blender , add a bunch of mint leaves,1/4 bunch cilantros,2 green chillies.Blend into a smooth

purée . In a bowl , take 1 tablespoon red chili powder, 1/2 tablespoon cumin powder, 1/2 tsp salt.

Add 2 tablespoons ground green purée in the bowl . Mix all to a thick marinade .

Add 250 grams paneer cubes and marinate for 10 minutes .

Heat butter in a pan for shallow frying . Fry the marinated paneer cubes

until roasted in medium heat . Flip all the sides and fry . Keep the fried paneer aside .

In a 5 litre cooking pot , heat 1 cup oil ,roast 50 grams cashews ,9 cloves, 1 black cardamom,4bay

leaves, 3 staranise, 5 green cardamom , mace 1/4 teaspoon.Add 1 ladleful barista .

Add 1 tablespoon ginger garlic paste . Sauté until raw smell leaves .

Add the remaining green purée. Sauté and cook for a minute.

Add 3 big sized ripe tomatoes finely chopped . Sauté and cook until mushy . Add 2 teaspoons salt .

Add finely chopped 1 big green bell pepper . Sauté until crunchy .

Add 1 tablespoon garam masala powder . Mix and cook until masala combines well in the gravy . Gravy

thickens . Transfer gravy to another bowl . Let’s start layering 70%cooked rice , gravy , barista

as shown .First layer rice , Barista then green gravy . Sprinkle fried paneer cubes on gravy layer.

Add generous baristas on each rice layers . Layer counts is upto you .

Finally , smear 2 tablespoons ghee .

Pour 1 cup saffron infused warm milk on top .

Cover , seal the pot and Dum cook for 15 minutes in low to medium heat .

Once done , fluff the biryani immediately . Start taking the layers from bottom to up.Don’t overdo.