Ingredients
- 2 cups Basmati Rice
- 1 Onion - large, thinly sliced
- 2 Tomatoes - medium, chopped
- 1 tbsp Tomato paste
- ¼ cup Onions Fried
- 1 tsp Coriander Ground
- 1 tsp Chili powder Red
- 1 tsp Garam Masala
- 22 pods Garam Masala cardamom bay leaf cinnamon Whole - cloves, , 1 , 1" stick
- 1 Bay leaf
- ¼ cup Mint Leaves
- ¼ cup Cilantro Leaves
- to taste Salt
For Marinating Paneer:
- 1½ cups Paneer - , chopped
- 2 tsp Ginger-Garlic paste
- 1 cup Yogurt
- 1 tsp chili powder Red
- ¼ tsp Turmeric
- 2 tsp Masala Biryani
- 1 tsp Garam Masala
- to taste Salt
Instructions
- Marinate the Paneer: Combine all the ingredients for marinating paneer in a mixing bowl. Set aside to marinate for at least 1 hour. The longer paneer sits in the marinade, the better it absorbs the flavors.
- Wash and soak the rice for at least 30 minutes.
- Heat 2tbsp oil + 1tbsp ghee in a pressure cooker. Add the whole garam masala and bay leaf; cook for 1 minute or until fragrant.
- Next add the sliced onions and ginger+garlic paste. Mix well and saute till the onions are golden brown and caramelized, about 10~12 minutes.
- Add the tomato paste and chopped tomatoes, cook till the tomatoes are mushy.
- Add the red chili powder, ground coriander, garam masala and salt. Mix well and cook for 1 minute.
- Next add the paneer with all the marinade and the chopped herbs. Mix well and add the rice along with 3~3½cups of water. Cover with the lid and pressure cook for 2 whistles.
- Serve warm with raita and potato chips.
Notes
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