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Published On : 26 Mar 2014

By Usha Gaonkar, Mumbai 

By Usha Gaonkar, Mumbai 
Main Ingredients :

1/2 Kg Basmati Rice (soaked for 15 mts)
150 grms fresh or frozen Peas (boil and keep aside)
250 grms Paneer (cubes)
3 Medium size Tomatoes & onions finely chopped
1 tbs ginger & garlic paste (or crushed)
3 slit green chilly
Chopped fresh pudina & coriander leaves for garnishing

Whole garam masalas :

4 Lavang,1/4"Cinamon stick
2 pcs green & black/green cardamom
1 Bay Leaf (Tej pattha)
Few strands of saffron soaked in Milk for garnishing 

Masala powders :

3 tsp each of red chilly & coriander powders
1 tsp Jeera powder
2tsp garam Masala Powder 

Method :

1. Parboil rice strain and keep aside
2. Take a non stick pan, use desired oil/ghee of your choice saute Paneer cubes strain & pour little hot water on it and keep aside as is.
3. In the same non stick pan with sufficient oil/ghee put Tejpatha, slit green chilly, whole garam masala and saute till aroma comes (1mt)
4. Put chopped onions and saute till they are semi soft, & now add ginger garlic paste put the powders i.e.chilly, coriander, jeera and saute, ½ minute put chopped tomatoes, cover & cook till soft
7. now put peas & paneer cubes & salt and pinch of sugar & saute for 2 mts so that all masalas bind together
8. now shift this pan on top of a tawa on the same gas stove on medium fire 
9. now arrange by putting one layer of parboiled rice, sprinkle saffron milk, dash of garam masala powder & garnish with little chopped pudina & coriander leaves, repeat this pattern till your rice is over.
10. now seal this pan with a foil, put the lid on top, keep a weight on top of it and cook for 10-12 minutes, (don’t allow it to over cook) till you see steam coming and aroma of the masalas, slowly open the lid and lightly toss it with a serving spoon so that all ingredients mix well with the rice layers & now your Paneer & Peas biriyani is ready to serve steaming hot with a spicy pudina chutney.
(same method can be used to make Non veg Biriyani, either chicken or mutton, add a little more spice to it, that’s all) 

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