Meghna Style Paneer Biryani

Step 1: Prepare the Rice

Take 2 cups of rice in a large mixing bowl. Add water and gently wash the rice 2-3 times. Transfer the washed rice to a pan. Add 8 cups of water (4 times the amount of rice) and place it on high flame to boil. Once the rice starts boiling, stir once, then reduce the flame to low and cover. Cook until the rice is 90% done (around 10-15 minutes).

Step 2: Prepare Herbs

While the rice is cooking, pluck fresh mint, coriander, and curry leaves from their stems. Chop them finely and set aside.

Step 3: Drain the Rice

Once the rice is cooked, drain it using a strainer. Cover the strainer with a plate and let the excess water drain into a pot below. This removes starch and makes the rice fluffy and long-grained.

Step 4: Prepare and Roast Paneer

Cut 300 grams of paneer into thick cubes. In a kadai (wok) or pan, add 1 tablespoon of ghee. Keep the flame low to medium. Add 1/8 teaspoon of turmeric powder and 1/4 teaspoon of salt. Mix well. Add the paneer cubes and roast them for 3-4 minutes until they turn light golden brown. Remove the roasted paneer to a plate and set aside.

Step 5: Prepare Ginger-Garlic Paste

Crush ginger and garlic in a mortar and pestle to make a coarse paste. Alternatively, you can finely chop them or use a pre-made paste.

Step 6: Sauté Whole Spices and Onions

In the same kadai, add 1 teaspoon of ghee. Keep the flame low. Add 1 bay leaf, 2-3 small cardamoms, 1 large cardamom, 2-3 cloves, 1 star anise, and 1 teaspoon of cumin seeds. Sauté for a few seconds until fragrant. Add the chopped onions and crushed ginger-garlic. Increase the flame to medium and sauté until the onions turn light golden brown (about 2-3 minutes).

Step 7: Add Dry Spices and Tomato Puree

Once onions are golden, add 1 teaspoon of Kashmiri red chili powder for color and mix well. Add the chopped curry leaves and mix. Pour in the tomato puree and increase the flame to full. Cook until the water from the tomatoes evaporates. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1 teaspoon of salt (for the entire biryani), and an overloaded 1/2 tablespoon of coriander powder. Mix all the spices thoroughly and roast until the oil starts to release.

Step 8: Incorporate Curd, Cream, and Herbs

Add 1/4 cup of fresh curd and 2 tablespoons of cream (malai) to the masala. Add the chopped mint leaves, chopped coriander leaves, and slit green chilies. Mix everything well and continue to roast on full flame until the oil completely separates from the masala.

Step 9: Add Paneer to Masala

Add 1 tablespoon of Kasuri Methi to the roasted masala. Add the previously roasted paneer cubes. Mix gently and roast for 2-3 minutes, stirring continuously, to allow the paneer to absorb the flavors. Cover and cook on low flame for 1 minute.

Step 10: Layer and Cook Biryani

Remove the paneer pieces from the masala and set aside. Add 1/4 cup of water to the remaining masala in the kadai and bring it to a boil. Gently add the boiled rice over the masala. Mix the rice and masala very gently with a spatula, ensuring not to break the rice grains. Keep the flame low, cover the kadai, and cook for 1 minute to allow the flavors to meld.

Step 11: Serve and Garnish

The biryani is now ready. Serve the biryani in a clay pot or serving dish. Place the reserved paneer pieces on top of the biryani. Garnish with fresh mint leaves and serve hot.

• Wash rice gently 2-3 times to remove starch without breaking grains.

• Draining rice after boiling helps achieve fluffy, long grains.

• Roast the masala thoroughly until oil separates for the best flavor.

• Use fresh curd (yogurt) to avoid sourness in the biryani.

• Replace paneer with chicken or mixed vegetables for different biryani variations.

• Adjust spice levels according to your preference by adding more or less green chilies and red chili powder.