Tasty and Delicious Palak Paneer Pulao Biryani

This is a step-by-step Recipe for making at home tasty and delicious Palak Paneer Pulao -Biryani. This Pulao, which is prepared using Paneer and Palak as the main ingredients is rich, nutritious and filling and can be served as a main course rice dish at home or for any kind of parties.

The Marathi language version of the same Spinach-Cottage Cheese Biryani recipe and its preparation method can be seen here – Palak-Paneer Rice-Pulao

Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients
For the Rice
2 Cups Basmati Rice
Salt as per taste
1 Tablespoon Oil

For the Paneer
250 Gram Paneer (cubes)
1 Tablespoon Oil

For the Palak
2 Cups Palak Puree
1 Big Size Onion
1 Big Size Tomato
2 Tablespoon Ginger-Garlic-Green Chili Paste
1 Teaspoon Cumin-Coriander Seeds Powder
1 Teaspoon Red Chili Powder
Salt as per taste

For the Tadka
1 Tablespoon Oil
4-5 Black Pepper Corn
2 Cloves
3 Green cardamom
1” Cinnamon
2 Bay leaves
¼ Cup Oil

For the Garnishing
1 Medium Size Onion
8-10 Cashew nuts

Spinach Paneer Pulao Biryani

Palak Paneer Pulao Biryani

Preparation
For the Rice:
Clean and wash the Rice and keep it aside for 20-30 Minutes.
Heat about 5-6 cups of water in a vessel and add the Rice, Salt and Oil, mix it well and cook the Rice until it is 90% cooked. Remove the excess Water and keep the Rice in a strainer. Then divide the Rice into two portion for the layering of the Pulao

For the Garnishing:
Finely chop the Onion. Heat the Oil in a Kadai and add the Onion and a teaspoon Sugar and them deep- fry the Onion on a slow flame until the color changes into light brown or crispy. Then deep-fry the Cashew nuts and keep them aside.

For the Paneer:
Cut the Paneer into 1” size pieces and deep-fry them on a slow flame until the colour changes into golden.

For the Palak:
Clean and Wash the Palak (spinach) and grind it in a grinder to prepare a thin paste.

Finely chop the Onion and Tomato and keep them aside.
Heat the Oil in a Kadai and add the Pepper Corn, Cinnamon, Cloves, Bay Leaves, Cardamon, Onion, Tomato, Ginger-Garlic-Green Chili Paste and saute for five minutes on a slow flame.
Then add the Red Chili Powder, Cumin-Coriander Seeds Powder, Salt, grounded Palak and mix it well and cook for 5 minutes on a slow flame.
Then add the Paneer Pieces and mix it well. Remove the vessel from the flame.
In a big size vessel spread the one portion of Rice and then spread the Palak-Paneer mixture over it and then apply a layer of the remaining Rice and add two tablespoon Ghee over the Rice.
Cover the Vessel with a plate and cook the Biryani for 10-15 minutes on a slow flame.
Serve hot.
While serving garnish with fried Onion, Cashew nuts and Paneer.

About Sujata Nerurkar (1848 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

Leave a comment

Your email address will not be published.


*