Mattar Paneer Biryani (North Indian Recipes)
The dish offers a wholesome and nutritious composition, delivering a well-balanced combination of carbohydrates, protein, and vegetables. It allows for easy customization to cater to individual preferences, including spice level adjustments and the addition of preferred vegetables.
This quick, one-pot biryani impresses with the harmonious interplay of warming spices, tender paneer, and the satisfying crunch of cashews. Complementing its complexities, the dish pairs exquisitely with cucumber raita.
Here is the recipe:-
Recipe: Yields for 4 persons
Ingredients:
Bay leaves 1 or 2
Cinnamon stick 1 small
Cloves 2
Black cardamom 1
Green cardamom 2
Star anise 1
Jeera 1 tsp
Onion 1 sliced
Small cup of green peas
Paneer 1 cup diced and shallow fried
Ginger garlic paste 1 tsp
Cashews 8 to 10 fried and kept seperately
Kashmiri chilli pdr half tsp
Biryani masala 2 tsp
Few mint leaves
Finely chopped coriander
Basmati rice 1 cup
Water proportion 1:1.5 for 1 cup rice
Salt to taste
Ghee 2 tbsp
Curd 3 tbsp
Oil 3 tbsp
Method:
Fry cashews and paneer and keep aside. In a pressure cooker add oil. Heat and add the jeera. Add the whole garam masala. Saute it for a min. Add the sliced onions and ginger garlic paste. Fry till onions are translucent. Add Kashmiri chili pdr, salt, biryani masala, coriander, and mint leaves and saute it for 2 mins. You see oil gets separated from the masalas.
Now add the curd and let it cook for about 3 to 4mins on a low flame. Add the green peas, coriander, and mint leaves again. Mix well. Add the washed basmati rice and mix well. Add the water. ( measurement is mentioned in the ingredients table). Mix well. Add the fried paneer. Close the cooker and pressure cook it for 2 whistles.
Once the pressure is released garnish with fried cashews, fresh coriander, and a dollop of ghee on the top and some fresh finely chopped coriander and a mint leaf.
Mattar Paneer Biryani is ready. Serve it with cucumber raita. Enjoy!! Once the pressure is released garnish with fried cashews, fresh coriander, and a dollop of ghee on the top
Now add the curd and let it cook for about 3 to 4mins on a low flame. Add the green peas, coriander, and mint leaves again. Mix well. Add the washed basmati rice and mix well. Add the water. ( measurement is mentioned in the ingredients table). Mix well. Add the fried paneer. Close the cooker and pressure cook it for 2 whistles.
Once the pressure is released garnish with fried cashews, fresh coriander, and a dollop of ghee on the top and some fresh finely chopped coriander and a mint leaf.
Mattar Paneer Biryani is ready. Serve it with cucumber raita. Enjoy!! Once the pressure is released garnish with fried cashews, fresh coriander, and a dollop of ghee on the top
The biryani is then garnished with fresh cilantro leaves and served hot
with raita or pickle. The combination of aromatic spices, tender rice,
and creamy paneer and peas makes matar paneer biryani a delicious and
satisfying dish that is perfect for lunch or dinner.
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Nutritional Value Per Serving of Mattar Paneer Biryani (Approximately):
Calories: Approximately 350-400 kcal
Fat: 15-20 grams
Saturated Fat: 6-8 grams
Cholesterol: 25-35 milligrams
Sodium: 600-800 milligrams
Carbohydrates: 45-50 grams
Fiber: 4-6 grams
Sugars: 4-6 grams
Protein: 10-12 grams
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