Paneer cheese is seared and marinated in an Indian curry sauce before being layered into a casserole with tender and fluffy Basmati rice. The casserole is topped with fried shallots and ghee before being baked. Served topped with fresh cilantro.
- 1¼ quart marinated seared paneer (sub recipe)
- 1½ quart basmati rice, steamed
- ½ cup fried onions
- ½ cup ghee
- ½ cup cilantro, rough chopped
Marinated Seared Paneer
- 1 tablespoon turmeric, ground
- 2 tablespoons garam masala
- 2 teaspoons cumin, ground
- 1 teaspoon carraway seed, crushed
- ½ teaspoon white pepper, ground
- 1 teaspoon corriander, ground
- 1 tablespoon salt
- 2½ cups yogurt, plain
- ¼ cup crispy onions (sub recipe)
- ¼ cup crispy onion oil
- 2 tablespoons ginger paste, fresh
- 2 tablespoons garlic paste
- 1 tablespoon jalapeño, minced
- 3 tablespoon cilantro, finely chopped
- 4½ cups paneer cheese, ½’
- 1½ cups canola oil
- 3 cups yellow onion, thin julienne
- Pre-heat oven to 350°F
- Assemble each biryani from bottom to top in the following order:
-¾ cup Marinated Seared Paneer
-1 cup Basmati Rice
-1 tablespoon Fried Onions
-1 tablespoon Ghee
- Cover each biryani with foil and place in a 350°F oven for 30-35 minutes.
- Garnish with fresh cilantro and serve immediately.
Marinated Seared Paneer:
- In a small sauté pan over high heat, toast turmeric, garam masala, cumin, carraway seed, white pepper, and coriander. Set aside.
- In a medium mixing bowl, combine all ingredients, including toasted spices, and stir until combined.
- Store covered in the refrigerator for 4-8 hours.
- Pour canola oil into a medium sauté pan over medium low heat.
- Add onions to the pan and slowly fry until onions become a dark golden brown.
- Once fried, set onions aside and reserve the leftover crispy onion oil.