Paneer Mutter Biryani, layers of rice and spicy paneer mutter make this biryani a real delicacy. <br />Recipe link : http://www.tarladalal.com/Paneer-Mutter-Pulao-%28-Pulao-Recipe-%29-37668r <br /> <br />Tarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspx <br />Facebook: http://www.facebook.com/pages/TarlaDalal/207464147348 <br />YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featured <br />Pinterest: http://www.pinterest.com/tarladalal/ <br />Google Plus: https://plus.google.com/107883620848727803776 <br />Twitter: https://twitter.com/Tarla_Dalal <br />Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ <br /> <br />Paneer Mutter Pulao <br /> <br />Paneer is a show-stealer! undoubtedly one of my favourites. Layers of rice and spicy paneer mutter make this biryani a real delicacy. Definitely worth a try ! <br /> <br />Preparation Time: 20 minutes <br />Cooking Time: 17 minutes <br />Makes 4 servings <br /> <br />Ingredients <br /> <br />For The Milk Rice <br />1 1/4 cups rice (chawal) , soaked and drained <br />1 cup milk <br />1 tbsp ghee <br />1 cardamom (elaichi) <br />2 cinnamon (dalchini) <br />2 cloves (laung / lavang) <br />1 bayleaf (tejpatta) <br />salt to taste <br /> <br />For The Paneer Mutter Curry <br />2 tsp oil <br />1/2 cup finely chopped onions <br />1 tsp garlic (lehsun) paste <br />1 1/2 tsp green chilli paste <br />1/2 tsp garam masala <br />1/2 tsp chilli powder <br />1/3 cup readymade tomato puree <br />2 tsp dried fenugreek leaves (kasuri methi) <br />1/2 cup paneer (cottagte cheese) cubes <br />1/4 cup boiled green peas <br />salt to taste <br />2 tbsp fresh cream <br />2 tbsp milk <br />1/2 tsp of sugar <br />2 tbsp finely chopped coriander (dhania) <br /> <br />Other Ingredients <br />1 tbsp ghee for greasing <br />2 tbsp milk <br />2 tbsp finely chopped coriander (dhania) <br /> <br />Method <br />For the milk rice <br /> <br />1. Heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. <br />2. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. <br />3. Divide the rice into 3 equal portions and keep aside. <br /> <br />For the curry <br /> <br />1. Heat the oil in a non-stick pan, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes. <br />2. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. <br />3. Add the tomato purée and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. <br />4. Add the paneer, green peas, ¼ cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. <br />5. Divide the curry into 2 equal portions and keep aside. <br /> <br />How to proceed <br /> <br />1. Grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon. <br />2. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. <br />3. Repeat the step 2 to make 1 more layer of curry and rice. <br />4. Pour the milk evenly over it and sprinkle coriander over it. <br />5. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. <br /> Serve hot.
