Mintt Special Paneer Biryani Recipe
Long grain basmati rice cooked in Mintt special ingredients, fresh herbs and spices, cooked with paneer (cottage cheese).
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
- 2
Cook Paneer
In a large pan, heat 2 tablespoons of cooking oil over medium heat. Add the paneer cubes and sauté until golden brown on all sides. Remove the paneer and set aside.
- 3
Sauté Onions and Spices
In the same pan, add the remaining tablespoon of oil. Add the chopped onions and cook until they turn translucent. Add the ginger-garlic paste, chopped green chilies, and sauté for 2 minutes.
- 4
Add Herbs and Spices
Stir in the chopped mint and cilantro, along with turmeric powder, red chili powder, and garam masala. Cook for another 2-3 minutes until the herbs are fragrant.
- 5
Combine Rice
Add the soaked and drained basmati rice to the pan. Carefully mix the rice with the herb and spice mixture to avoid breaking the rice grains.
- 6
Add Water and Simmer
Pour in 4 cups of water and season with salt to taste. Bring the mixture to a boil, then reduce heat to low, cover the pan, and let it simmer for 15-20 minutes or until rice is cooked and water is absorbed.
- 7
Final Touch
Once the rice is cooked, gently fluff it with a fork and add the sautéed paneer. Mix gently to combine and let it sit covered for another 5 minutes.
- 8
Serve
Serve the Mintt Special Paneer Biryani hot with raita or salad on the side.
