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
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.
