My mother-in-law is a briyani lover. I used to make briyani with different main ingredients. I love this paneer and mushroom combination briyani. Either we can make it normally by pressure cook or using dum. I have shown the process of making this briyani in dum method. This briyani taste too good when it is cooked with fresh paneer and mushroom.
Ingredients:
Basmathi rice - 1 cup (200 gms)
Water - 3 cup
Thick Curd - 100 gm
Button mushroom - 200 gm
Paneer - 200 gms
Onion - 2 (medium sized onion, thinly sliced length wise)
Tomato - 2 (finely chopped)
Ginger garlic paste - 2 teaspoon
Green chilli - 1(slit into 2)
Mint leaves(pudhina) - ¼ cup tightly packed chopped mint leaves
Coriander leaves - ¼ cup tightly packed chopped coriander leaves
Salt - to taste
Oil & ghee mixed - 2 tablespoon
Chilli powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Briyani masala - 1teaspoon
Coriander powder - 1 teaspoon
Whole Spices:
Fennel seeds (sombhu) - 3/4 teaspoon
Cinnamon stick/ pattai - 1
Cloves / lavangam - 3
Elachi - 2
Bay leaf/ brinji ilai - 1
Star anise/ anachipoo - 1
Method:
1. Soak rice in enough water for 20 mins. After 20 mins drain the water and keep rice aside.
2. Cut each mushroom into 2 pieces and paneer into cubes.
3. In a bowl, add thick curd, mushroom, paneer, half of the chilli powder, coriander powder, turmeric powder, briyani masala, ginger garlic paste and little salt. Mix well and allow it to marinate for 20 mins.
4. Heat a teaspoon of ghee, add cloves, cinnamon, rice and saute well for few seconds. Add 3 cups of water, little salt and cook rice upto 70%. Drain excess water and allow the par boiled rice to cool off.
5. Heat oil and ghee mixture in a kadai and add the ingredients mentioned in whole spices and saute well.
6. Add onion, green chilli and saute well. Once onion turned translucent colour add tomato, remaining spice powder with little salt and cook until tomato turns mushy consistency.
7. Add marinated mushroom and paneer to kadai and saute well. Finally add coriander leaves and mint leaves and cook until 70% of gravy is ready.
8. In a heavy bottom pan layer half of the gravy and followed by rice. Then again spread rest of the gravy and rice. Add a teaspoon of ghee on the top and close the lid.
9. Heat tawa well and place this heavy bottom pan over tawa and cook it on a slow flame for 15 mins.
Spicy and yummy Paneer Mushroom paneer briyani is ready to be served. Serve it with Onion raita.
Tips:
1. Curd should be thick for marination. In case if it is little watery, then drain water using muslin cloth.
2. Rice and gravy should be cooked only 70% since, it will be cooked again when kept in dum.
3.Always layering is done by adding gravy as the first layer, such that briyani won't get burnt at the bottom layer.
4. Have a separate tawa for putting dum, since tawa is over heated, we cannot use the same for making dosa.
5. For making briyani in one pot cooking, directly prepare the gravy in the above said method in a pressure pan and add the soaked rice. But water measure vary. Instead of 3 cup add only 2 cup and mix well. Check for salt and pressure cook it for 3 whistles.
Ingredients:
Basmathi rice - 1 cup (200 gms)
Water - 3 cup
Thick Curd - 100 gm
Button mushroom - 200 gm
Paneer - 200 gms
Onion - 2 (medium sized onion, thinly sliced length wise)
Tomato - 2 (finely chopped)
Ginger garlic paste - 2 teaspoon
Green chilli - 1(slit into 2)
Mint leaves(pudhina) - ¼ cup tightly packed chopped mint leaves
Coriander leaves - ¼ cup tightly packed chopped coriander leaves
Salt - to taste
Oil & ghee mixed - 2 tablespoon
Chilli powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Briyani masala - 1teaspoon
Coriander powder - 1 teaspoon
Whole Spices:
Fennel seeds (sombhu) - 3/4 teaspoon
Cinnamon stick/ pattai - 1
Cloves / lavangam - 3
Elachi - 2
Bay leaf/ brinji ilai - 1
Star anise/ anachipoo - 1
Method:
1. Soak rice in enough water for 20 mins. After 20 mins drain the water and keep rice aside.
2. Cut each mushroom into 2 pieces and paneer into cubes.
3. In a bowl, add thick curd, mushroom, paneer, half of the chilli powder, coriander powder, turmeric powder, briyani masala, ginger garlic paste and little salt. Mix well and allow it to marinate for 20 mins.
4. Heat a teaspoon of ghee, add cloves, cinnamon, rice and saute well for few seconds. Add 3 cups of water, little salt and cook rice upto 70%. Drain excess water and allow the par boiled rice to cool off.
5. Heat oil and ghee mixture in a kadai and add the ingredients mentioned in whole spices and saute well.
6. Add onion, green chilli and saute well. Once onion turned translucent colour add tomato, remaining spice powder with little salt and cook until tomato turns mushy consistency.
7. Add marinated mushroom and paneer to kadai and saute well. Finally add coriander leaves and mint leaves and cook until 70% of gravy is ready.
8. In a heavy bottom pan layer half of the gravy and followed by rice. Then again spread rest of the gravy and rice. Add a teaspoon of ghee on the top and close the lid.
9. Heat tawa well and place this heavy bottom pan over tawa and cook it on a slow flame for 15 mins.
Spicy and yummy Paneer Mushroom paneer briyani is ready to be served. Serve it with Onion raita.
Tips:
1. Curd should be thick for marination. In case if it is little watery, then drain water using muslin cloth.
2. Rice and gravy should be cooked only 70% since, it will be cooked again when kept in dum.
3.Always layering is done by adding gravy as the first layer, such that briyani won't get burnt at the bottom layer.
4. Have a separate tawa for putting dum, since tawa is over heated, we cannot use the same for making dosa.
5. For making briyani in one pot cooking, directly prepare the gravy in the above said method in a pressure pan and add the soaked rice. But water measure vary. Instead of 3 cup add only 2 cup and mix well. Check for salt and pressure cook it for 3 whistles.
Txs for the reciepe ... I shall try and post the result
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