Paneer biryani recipe

INGREDIENTS:

1. Basmati rice - 1/2 kilogram or 3 cup
2. Paneer - 1 packet
3. Finely chopped onion - 4
4. Finely chopped tomato - 3
5. Ginger - 1 inch
6. Garlic - 6 cloves
7. Cashew - 5
8. Coriander leaves - from 1/2 bunch
9. Mint leaves - from 1/2 bunch
10. Chili powder - 3 teaspoon (tsp.)
11. Coriander powder - 1 teaspoon (tsp.)
12. Garam masala powder - 1 teaspoon (tsp.)
13. Turmeric powder - 1/2 teaspoon (tsp.)
14. Chopped green chili - 4
15. Fennel seed - 1 teaspoon (tsp.)
16. Yogurt or Curd - 1/4 cup
17. Ghee - 2 teaspoon (tsp.)
18. Oil - 2 teaspoon (tsp.)
19. Salt - to taste.

PREPARATION:

1. Ground ginger and garlic into a fine paste by adding little water as possible.
2. Ground cashews into a fine paste by adding little water as possible.
3. Soak basmati rice for an hour and drain water and keep aside.
4. In a pan add paneer, turmeric powder, garam masala powder, yogurt or curd mix well and marinate it for 1 hour.
5. Heat oil in a pressure cooker, add fennel seeds when it start to splatter add onion and cook until it turns golden brown.
6. Now add tomato and cook until oil separates.
7. Now add mint leaf, coriander leaf and cook for 3- 5 minutes.
8. Now add green chili, ginger garlic paste and cook until raw smell is gone or oil separates.
9. Now add the ground cashew paste and cook for 3 to 5 minutes.
10. Now add the marinated paneer and cook for few minutes.
11. Add the soaked rice, chili powder, coriander powder, salt to taste, ghee and water as needed (4 to 4.5 cups).  Place the lid and cook for 2 whistle, remove from heat and wait until pressure is released and serve.

NOTES: