Force Per Unit Area Cooker Paneer Biryani

Pressure Cooker Paneer Biryani

Ingredients

For marinating Paneer

Paneer/Cottage cheese - 200 gms
Curd - ane/two loving cup
Ginger garlic glue - 2 tsp
Green chillies - two,chopped
Coriander leaves - two tbsp,chopped
Mint leaves - 1 tbsp,chopped
Haldi - one/4 tsp
Kashmiri Chilli pulverisation - 1/two tsp
Biryani Masala OR Garam masala - one/two tsp
Coriander pulverization - 1 tsp

For the rice

Basmati Rice - 1 loving cup
Ghee - i/two tbsp
Salt - one/2 tsp

Ghee - 3 tbsp
Onion - i large,thinly sliced
Tej patta - i
Cinnamon - i' slice
Cloves - two-3
Green cardamom - ii-iii

Saffron - a pinch,soaked inwards one tbsp warm milk
Coriander leaves - i tbsp,chopped
Water - 1 loving cup to one.25 cups*

For garnish

Some grated paneer
Fried onions
Chopped coriander

Method

For marinating paneer - In a bowl accept the curd as well as whisk till smoothen.
Add the spice powders,herbs too salt.Mix good.
Gently mix inward the paneer cubes without breaking them.Cover too keep aside for thirty minutes to marinate.If y'all are planning to proceed it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice inward running water till the water is clear of starch.Soak inwards plenty water for 30 minutes.After 30 minutes drain all the H2O from the rice.
Add ghee in addition to common salt to the rice and mix good then that the ghee coats the rice grains evenly.

In a 3 ltr pressure level cooker estrus the ghee.Add the spices - tej patta,cloves,cardamom as well as cinnamon.
Stir well together with add inwards the sliced onions.Saute the onions on a low-medium flame till the onions plow aureate brown.This process takes a while,you lot could add together a pinch of salt to speed upward the process.
Once the onions turn golden brown,switch off the cooker in addition to withdraw from the counter elevation.
Remove one-half of the fried onions on a plate.

For layering the Biryani - With a spoon layer the residue of the onions in addition to spices inward the cooker good.
Now layer whole of the marinated Paneer.
On tiptop of the Paneer marinade evenly layer all of the rice.
Now layer the fried onions on pinnacle(go along a tbsp aside for garnish).
Sprinkle the soaked saffron milk in addition to chopped coriander leaves on elevation.
Now pour i to ane.25 cups of water around the rice(do non pour inward the eye).
*For a soft textured Biryani add i.25 cups water.I added i cup but I would add more than the next fourth dimension equally I similar the rice grains to be a fleck softer.
Cover the cooker amongst the lid amongst whistle attached.Cook the Paneer Biryani on depression flaming for 20-25 minutes.It is ok if the cooker whistles inward between.I cooked for 25 minutes.
Open the cooker one time the pressure level settles downwards too garnish alongside more or less grated paneer,fried onions and chopped coriander leaves.


Step past Step Pictorial

For marinating paneer - 

In a bowl have the curd as well as whisk till polish.

Add the herbs,

spice powders 

as well as common salt.

Mix well.

Gently mix in the paneer cubes without breaking them.Cover in addition to proceed aside for 30 minutes to marinate.

If yous are planning to go on it longer,so refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the H2O is clear of starch.

Soak inward plenty water for 30 minutes.After 30 minutes drain all the water from the rice.

Add ghee in addition to table salt to the rice and mix well then that the ghee coats the rice grains evenly.

Soak saffron inward warm milk for most ten minutes.

In a iii ltr pressure cooker oestrus the ghee.

Add the spices - 

tej patta,cloves,cardamom in addition to cinnamon.

Stir good too add in the sliced onions.Saute the onions on a depression-medium fire till the onions plough golden brownish.This procedure takes a spell,you lot could add together a pinch of table salt to speed upwardly the process.

Once the onions plow aureate brownish,switch off the cooker together with take from the counter meridian.

Remove half of the fried onions on a plate.

For layering the Biryani - 

With a spoon layer the residuum of the onions and spices inward the cooker well.

Now layer whole of the marinated Paneer.

On pinnacle of the Paneer marinade evenly layer all of the rice.

Now layer the fried onions on elevation(continue a tbsp aside for garnish).

Sprinkle the soaked saffron milk in addition to chopped coriander leaves on summit.

Now pour ane to ane.25 cups of H2O around the rice(do non pour in the center).
*For a soft textured Biryani add together 1.25 cups H2O.

I added one loving cup just I would add more than the side by side time equally I similar the rice grains to live a fleck softer.

Cover the cooker alongside the lid alongside whistle attached.Cook the Paneer Biryani on depression fire for xx-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.

Open the cooker in one case the pressure settles downwardly and garnish with or so grated paneer,fried onions too chopped coriander leaves.