Paneer Biryani
with Yogurt and Crispy Onions
Learn how to make traditional paneer biryani; it's bound to impress.
Cals 1004 · Prot 41 · Carbs 112 · Fat 50
Vegetarian
Global Eats
35 min
Learn how to make traditional paneer biryani; it's bound to impress.
Cals 1004 · Prot 41 · Carbs 112 · Fat 50
Vegetarian
Global Eats
Ingredients
Biryani
Paneer
4*
250 Grams
Red onion
1 Piece
Cardamom pods
4 Piece
Ghee
4*
30 Grams
Dried bay leaves
1 Piece
Cumin seeds
2 Grams
Carrot
1 Piece
Cauliflower
200 Grams
Tomatoes
1 Piece
Fresh coriander
15 Grams
Ginger garlic paste
15 Grams
Paprika powder
2 Grams
Chilli powder
2 Grams
Coriander powder
2 Grams
Turmeric powder
2 Grams
Garam masala
2 Grams
Vegetable stock cube
15*
1 Piece
Natural yogurt
4*
170 Grams
Water
50 ML
Green peas
100 Grams
Tamarind paste
15 Grams
Crispy onions
20 Grams
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*4 Milk, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4200 / 1004 |
| Fats (g) | 49.8 |
| of which saturated (g) | 29.6 |
| Carbohydrates (g) | 112 |
| of which sugars (g) | 17 |
| Fibers (g) | 10.2 |
| Proteins (g) | 41.1 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse the basmati rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat and keep covered until step 5.
2 Fry
- Meanwhile, peel and finely chop the onion.
- Split the cardamom pods open with the back of a knife.
- Heat a large non-stick pan over medium-high heat with the ghee.
- Fry the onions with a pinch of salt for 5-6 min until golden brown.
- Lower the heat to medium.
- Add the bay leaves, cardamom pods and cumin seeds, fry for 1 min then remove from the heat.
Tip! Browning the onions intensifies its natural sweet flavour.
3 Prep
- Meanwhile, peel and chop the carrots into small cubes.
- Separate the cauliflower into florets and chop them into bite-sized pieces.
- Roughly chop the tomatoes.
- Finely chop the coriander leaves.
- Chop the paneer into bite-sized cubes.
4 Add vegetables
- Return the pan to a medium-high heat.
- Add the ginger garlic paste, paprika, chilli (spicy!), coriander powder, turmeric and garam masala.
- Fry for 1 min.
- Add the paneer, carrots, cauliflower, tomatoes, 0.5 vegetable stock cube, half of the yogurt (reserve the remaining half for serving) and the measured water to the pan.
- Cook, covered, for 10 min, stirring occasionally or until the tomatoes have softened.
Tip! Sensitive to spice? Go easy on the chilli powder.
5 Layer biryani
- Add the peas and tamarind paste and simmer, uncovered for 5 min further.
- Remove from the heat.
- Spread half of the rice over the bottom of a serving dish.
- Top with half of the paneer and vegetables, followed by half of the chopped coriander.
- Top with the remaining rice, paneer, vegetables and coriander.
Tip! Layering the biryani ensures an even mix of masalas. Strapped for time? Skip this step. Serve the plain rice and top with the paneer, sauce, coriander and crispy onions..
6 Serve
- Gently mix the biryani until the rice is evenly coated.
- Serve the Paneer Biryani with a dollop of the remaining yogurt and a sprinkling of crispy onions.
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