It feels surreal to be back here after what seemed to be an indefinite period for me. It was the most unexpected. I had to accept it as such as I didn't really do much about it. I wasn't cooking anything fancy and later even the daily cooking stopped. It feels so strangulating to be in such a situation.
Many new dishes were dishes out from Amma's kitchen, which were enjoyed much and I was missing at least clicking those. Guess everything needs a period of silence and this enforced one was good to reflect on. I am back with hopes of making a better job.
With rains nonstop for over two weeks, the school worked only for the first four days in this month. During one of those heavy rains, on a Sunday, since we couldn't make nonveg, we thought we will make vegetarian special.
When it comes to Paneer, kids like it even better than chicken. So we decided to make something with paneer. This combination was already made a couple of weeks back and I wasn't at home. Amma said everybody loved it. So I said I will make it this time along with clicking pictures.
So it was Paneer Biryani with Kaju Curry.
We are doing the last week of BM#58 and I decided to clear off some of my bookmarks.
Paneer Vegetable BiryaniIngredients Needed:
Basmati Rice - 2 cups
Mint leaves and Coriander leaves
Milk - few tbsp
For the Vegetable Masala
Shah Jeera - 1 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Green Chilies, slit - 2 to 4
Onion, julienne - 1 big
Ginger Garlic paste - 1 tbsp
Salt to taste
Red Chili powder - 1 tsp
Garam Masala - 1 tsp
Carrot, Beans, Potatoes, and Peas - 1 cup
Paneer - 1 and 1/ 2 cup
Curds - 1/2 cup
How to make Paneer Biryani:
Wash and soak the basmati rice for 20 mins. In thrice the amount of water, boil rice and when it's almost done, drain the water from rice and let it sit for 5 mins with lid covered. Then spread the rice for it to cool and also for the grains to separate.
Prep and dice the vegetables. Boil in a cup of water and keep it aside.
In a nonstick pan, heat butter and oil, add shah jeera. After few seconds, add slit green chilies, onions, saute well till onion turns colour.
Now add ginger garlic paste, saute well. Cook on high as you keep stirring.
Add turmeric powder, salt. After a couple of minutes of sauteing, add red chili powder.
Add cooked vegetables, toss around for the vegetables to get coated well. Now add the paneer cubes.
Repeat tossing and add garam masala. Now add the curds and mix well.
Simmer for 5 mins till everything comes together.
Now take a wider Kadai or pan, grease with little butter/ghee, add the rice and the masala and fluff, and toss together for the rice to get mixed well. Add mint and coriander leaves.
Add it back to the nonstick pan, and cook in dum with a tight lid for 15 mins.
You could alternatively layer it with rice and masala before doing the dum.
Sprinkle a few drops of milk and ghee before closing the lid.
Once done, fluff the rice and serve with Kaju Curry.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM