Paneer Biryani Restaurant Style | पनीर दम बिर्यानी | Veg Biryani | Kunal Kapur Rice Recipes

Описание: A flavorful recipe for this Ramadan!

A delicately flavoured, mildly spiced and amazingly delicious. My recipe for Paneer Biryani is for all biryani lovers. If you are a vegetarian and love the flavours of authentic biryani then this paneer biryani is a must-try.

Biryani comes from the Persian word "Biriyan Kardan" which means to fry. Traditionally biryani was made with meat and the meat was shallow fried in fat and then rice was added.

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Check out other #biryani recipes on my channel below:
📌 Vegetable Biryani | वेज बिरयानी घर पे:    • Vegetable Biryani | वेज बिरयानी घर पे | Qu...  
📌 Kolkata Style Aloo Chicken Biryani:    • Kolkata Style Aloo Chicken Biryani | Kunal...  
📌 Hyderabadi Mutton Biryani:    • Hyderabadi Mutton Biryani | हैदराबादी गोश्...  
📌 Lucknowi Chicken Biryani:    • Chicken Biryani Recipe | लखनऊ की चिकन दम ब...  
📌 Kathal Biryani Recipe:    • Kathal Biryani Recipe | Easy Jackfruit Bir...  

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Time Stamps:
00:00 Introduction
00:43 Recipe Begins
01:11 Origin of 'Biryani'
01:36 Masala Recipe (Contd.)
06:34 Paneer for Biryani
08:03 Preparing Rice
10:07 Assembling Biryani
12:08 Revealing Biryani
12:48 Plating Biryani

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Paneer Biryani
Prep time - 30mins
Cooking time - 45mins
Serves 4

INGREDIENTS:

FOR BIRYANI OR JHOL-
Oil - 1cup
Black cardamom - 2nos
Bayleaf - 1no
Cumin - 2tsp
Cinnamon (2”) - 1no
Cardamom - 6-7nos
Onion sliced - 2½ cups
Turmeric - 1 tsp
Chilli powder - 1 tbsp
Coriander powder - 2tbsp
Garlic paste - 2tbsp
Ginger paste - 1tbsp
Curd - ½ cup
Tomato puree (fresh) - 1cup
Green chilli - 2 no
Salt - to taste
Kasoori Methi - 2tsp
Water - 3cups

FOR RICE-
Basmati rice - 2cups
Water - 3lts
Salt - 3tbsp
Green chillies - 2nos
Bayleaf - 1no
Cardamom - 4-5nos
Kewra water - 2tbsp
Rosewater - 2tbsp

FOR ASSEMBLING-
Garam Masala - ½ tsp
Coriander chopped - a handful
Mint leaves - a handful
Ghee - 2tbsp
Atta - for sealing

For Complete Paneer Dum Biryani Recipe - https://www.chefkunalkapur.com/recipe...

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