Paneer Matar Biryani made with Suhana Paneer Tikka Masala brings a bold and rich flavor to this classic dish. Marinated paneer cubes, infused with the robust tikka masala spices, are layered with tender basmati rice and sweet peas. The dish is then slow-cooked on dum, allowing the spices to blend...
Paneer Matar Biryani made with Suhana Paneer Tikka Masala brings a bold and rich flavor to this classic dish. Marinated paneer cubes, infused with the robust tikka masala spices, are layered with tender basmati rice and sweet peas. The dish is then slow-cooked on dum, allowing the spices to blend beautifully with the rice and vegetables. A touch of saffron and fresh herbs enhances its aroma and richness. This biryani offers a perfect balance of smoky paneer tikka flavors and the freshness of peas, creating a unique vegetarian delight.
Ingredients
Blended masala for Matar Paneer Biryani
- 2Tomato
- 1onion
- 1inginger
- 6garlic pods
other ingredients for Matar Paneer Biryani
- 250gPaneer
- 1/2cupGreen peas
- 2tbspOil
- 1tspCumin seeds
- 1tspturmeric powder
- 1 1/2tbspSuhana paneer tikka masala
- 1/4tbspSalt
- Coriander leaves to garnish
- pinchof Black pepper powder
- pinchof biryani masala to garnish
- 1tbspghee
How to make Matar Paneer Biryani
Rinse and soak 1 cup of basmati rice for 20 minutes. Cook in boiling water with a pinch of salt until soft but not mushy. Drain and set asid e.
Blend tomato onion ginger and garlic into fine paste keep aside. Chop paneer into cubes.
Heat oil in a deep fry pan , temper some cumin seeds and turmeric powder. Add the blended paste and saute for 2-3 min.
Add suhana paneer tikka masala mix with salt. Saute and add 1/4th cup water . Simmer till oil separates.
Add green peas and paneer with biryani masala. Coat the masalas together and simmer for 2 min.
Add boiled rice and assemble paneer , coriander leaves , pinch of biryani masala and pinch of black pepper powder.Add a spoonful of ghee before sealing the biryani for extra richness and aroma. Cover and simmer for 7-8 min on low flame.
Let the biryani settle for few minutes so that flavours blend well in it. Serve hot with raita papad and pickle.
Tips & Tricks
Use good quality basmati rice. Soak the rice for at least 30 minutes before cooking and cook until it's 70-80% done. The rice will finish cooking during the final layering of the biryani.
For a richer flavor, sprinkle saffron milk or a few drops of rose water during the layering.
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Ria Pai
(@riapai009)
Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and far. Lots of Love !!! ❤️ Welcome to my food blog, where passion for cooking meets a love for exploring flavors. Discover easy-to-follow recipes and culinary inspiration from kitchens near and...
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