The written recipe might look longer,but the whole prep(From marination to arranging it in layers in the IP) took just an hour for me. It is easier than it sounds,just keep everything ready.Planning ahead works best for any biryani
😀
This biryani is very special,as it has a very unique flavor. It doesn't taste like a regular biryani,but is so flavorful & yummy!
The bell peppers & grilled paneer impart a distinct smoky flavor to the whole dish
😊😊
INGREDIENTS:-
•Paneer-500gms cubed
•Red onion-1jumbo diced
•Tomato-1diced
•Green bell pepper-2medium diced
METHOD:-
STEP 1:-Marinate paneer with 1tsp oil,2tbsp yogurt,little salt,1/2tsp ginger garlic paste,a pinch turmeric,1/2tsp coriander cumin powder,a pinch of garam masala,pinch of cardamom powder,1/4tsp kasoori methi,few drops lemon juice and 1/4tsp-red chili powder.Refrigerate for 20 mins.
•••Preheat oven for 15mins on the highest temperature,skewer paneer/just spread them on a baking tray and broil till it looks very slightly charred(don't overdo it),take them out & cool.Alternatively you can pan fry them till light golden!!
{{NOTE:-For a more simpler version for those who think this procedure is complicated & for those too who feel that Paneer might turn chewy/tough after the dum process,you have just another way to do it.Just add the marinated Paneer the way I layered the grilled paneer on top of the curry in the IP Liner.
•If you layer it directly on the bottom,there is a chance you might burn it.It still tastes equally delicious even if you don't pan fry or grill paneer:)
•But I like to make it this way,because grilled paneer infuses nice smoky flavor into the biryani
😊}}
STEP 2:-In a wide cooking pan marinate the diced bell peppers & onions with about 1cup(US Cup) of yogurt,1tsp chili powder,1/2tsp turmeric,2tsp garam masala,2tsp Kasoori methi,1tbsp coriander cumin powder,1tsp dry mint,1/2tsp Cardamom powder,1/2tsp lemon juice,salt to taste,and 4tbsp of oil.Mix well & rest for 10 mins at room temperature.
••• Take the pan out & put it on the highest flame and keep mixing,adjust salt/spice now if needed.
•Once the mixture is hot add 1 tbsp of ghee and mix. Cook covered on medium heat for 5-6mins,turn off the stove,add tomatoes,mix & set it aside.
FOR THE RICE:-
•Basmati rice-5cups(rice cup)
•Water -to boil rice
•Salt-to taste
•Ghee-1tbsp
•Whole spices-3"cinnamon stick,4 cardamom,6 cloves,coriander seeds-1tsp,2 Bay leaves,Shahijeera/caraway seeds-1/4tsp,dried mint-1tsp,Cumin-1/4tsp
**Put all the spices into a piece of cheesecloth and tie it with a string(bouquet garni/spice pouch).
*****Soak a pinch of saffron in 1/4cup of hot water!
••••••There would be two layers of curry & two layers of rice in this biryani.Bottom layer starts with curry,then rice,again curry & rice finally
😊
HOW TO ASSEMBLE BIRYANI:-
•Wash & soak rice for 40 mins.
•Grease IP liner generously with ghee. Add half of the bell pepper mixture along with all the gravy. Leave the other half bell pepper mixture(with zero gravy)aside.Now add half of the grilled paneer on top evenly.
•Start boiling water along with the spice pouch,salt & ghee on the stovetop.Once water comes to a rolling boil,drain the water from soaked rice & add rice to the boiling water.
•Cook rice till 80% done(rice looks almost done but when pressed will be a bit grainy) & strain all the rice in a colander.Layer half of the rice covering the Paneer.Discard the spice pouch.
•Then goes the remaining bell pepper curry onto the rice & spread the paneer pieces evenly & sprinkle few fried onions.
•Add all the remaining rice & spread it.Top it with fried onions,saffron water & 1tsp lemon juice.
•Cover with the lid. MANUAL 15 mins on LOW PRESSURE,do not open lid once done with it & continue to SLOW COOK(More) for 30 mins & done!!!! It's ok if the float valve doesn't seal while pressure cooking!
•Rest it for 10 more minutes & serve
😋----------------------------------------------
HOW TO MAKE CORIANDER CUMIN POWDER & CARDAMOM POWDER:-
•Take 3tbsp of coriander seeds+3/4tbsp cumin seeds & grind together.Coriander cumin powder is ready!
•Take a tablespoon of whole cardamom & grind into a fine powder,done!!!!
Cardamom powder is ready
😊
NOTES:-
•Never mix biryani in the pot itself and once it is done,give it 15-20mins of resting time. This makes rice nice & moist,easy to handle & helps in keeping the grain longer:))
•Make sure you add enough yogurt & oil in the marinade to prevent the bottom from burning
•I usually eyeball ingredients,never measure them. So add the ingredients & spices just according to your taste
😊😊
Original recipe of Kiranmayee, copied from FB Page Instant Pot for Indian Cooking
