Tag: Paneer Handi Biryani is a rich and flavorful vegetarian biryani, made with succulent paneer (Indian cottage cheese) and aromatic basmati rice, cooked in a handi (a traditional deep pot). It’s a delicious blend of spices, yogurt, and fragrant rice, ideal for a comforting meal. Here’s a simple recipe you can try at home: Ingredients: For Rice: 2 cups basmati rice 4 cups water 1 bay leaf 2-3 cloves 1 cinnamon stick 2-3 green cardamoms Salt to taste For Paneer Marinade: 200g paneer (cut into cubes) ½ cup yogurt 1 tablespoon ginger-garlic paste 1 teaspoon red chili powder 1 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon coriander powder 1 tablespoon lemon juice Salt to taste For Gravy: 2 large onions (thinly sliced) 2 large tomatoes (finely chopped) 1 tablespoon ginger-garlic paste 1 green chili (slit) 1 teaspoon red chili powder ½ teaspoon turmeric powder 1 teaspoon cumin seeds 1 teaspoon garam masala 1 teaspoon coriander powder ¼ cup fresh cream or thick yogurt 1 tablespoon ghee (clarified butter) Fresh coriander leaves (for garnish) Fresh mint leaves (for garnish) Saffron strands soaked in warm milk (optional) Fried onions (for garnish) Oil or ghee for cooking Instructions: Preparing the Rice: Rinse the basmati rice thoroughly and soak it for 30 minutes. In a pot, bring water to a boil with bay leaf, cloves, cinnamon, cardamom, and a pinch of salt. Add the soaked rice and cook it until 90% done (the rice should still have a bite). Drain the water and set the rice aside. Marinating the Paneer: In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, and salt. Add the paneer cubes to this mixture and marinate for at least 30 minutes. Making the Gravy: Heat oil or ghee in a handi (or deep pan), add cumin seeds, and let them splutter. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chili, and sauté until the raw smell disappears. Add the chopped tomatoes and cook until they turn soft and the oil starts separating. Add red chili powder, and garam masala. Cook for a few more minutes. Stir in fresh cream or yogurt and cook for another minute. Add the marinated paneer cubes to the gravy, gently stir, and cook for 5 minutes until paneer is coated with the spices. Assembling the Biryani: Layer the half-cooked rice over the paneer gravy in the handi. Sprinkle some saffron milk (if using), fried onions, fresh mint, and coriander leaves on top. Drizzle a little ghee on the rice. Cover the handi with a tight-fitting lid or seal it with dough to trap the steam. Cook the biryani on low heat (dum) for about 20-25 minutes to allow the flavors to meld together. Serving: Fluff the biryani gently with a fork before serving. Garnish with more fried onions, and coriander. Serve hot with raita, salad, or your favorite chutney. Enjoy your Paneer Handi Biryani, a delightful vegetarian twist to traditional biryani!