Matar Paneer ki Biryani
Top Rated Recipe
Key Details:
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prep time: 20 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Rice
Cuisine: Indian
Key Ingredients:
Green peas (matar)
Low fat cottge cheese (paneer)
Rice
About Matar Paneer ki Biryani
Table of Contents
Delicious biryanis can
be made with various combinations and this one is just too tasty
- Rice, cooked 3 cups
- Green peas, blanched 3 tbsps
- Low fat cottage cheese (paneer, grated 3 tbsps + to garnish
- Refined oil 1½ tbsps
Step 1. Heat oil in a deep non-stick pan, add garlic, ginger, onions and green chilies and saute till onions are lightly browned.
Step 2. Add cumin powder, red chilli powder and salt and mix well.
Read MoreIngredients
- Rice, cooked 3 cups
- Green peas, blanched 3 tbsps
- Low fat cottage cheese (paneer, grated 3 tbsps + to garnish
- Refined oil 1½ tbsps
- Garlic, finely chopped 1 tsp
- Ginger, cut into thin strips ½ tsp
- Medium onions, sliced 2
- Green chillies, slit 2
- Cumin powder 1 tsp
- Red chilli powder 1 tsp
- Salt to taste
- Medium tomatoes, finely chopped 2
- Low fat milk 1 cup
- Fresh fenugreek leaves (methi), chopped 3 to 4 tbsps
How to Make Matar Paneer ki Biryani (Stepwise Photos)
Method
- Heat oil in a deep non-stick pan, add garlic, ginger, onions and green chilies and saute till onions are lightly browned.
- Add cumin powder, red chilli powder and salt and mix well.
- Add tomatoes, green peas and cottage cheese and mix well. Add rice and mix.
- Add milk and fenugreek leaves and mix well. Cover and cook on high heat.
- Transfer into a serving bowl, garnish with cottage cheese and serve hot.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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