Posts Tagged ‘Paneer’

Paneer Kofta Biryani

Sunday, November 22nd, 2009

Most often our weekend menu would be a variety rice like tomato rice or biryani or bisi-bela-bath. Since weekends are the majority of the time hubby and I get to spend in the kitchen, we cook these dishes talking, chopping veggies, making raithas etc.,

I should thank my sister here for teaching me how to make a proper biryani. She lives in the middle east and she can give you recipes for 10 different types of biryanis just like without any reference, egg biryani(muttai biryani), nargisi biryani, kofta biryani, dum biryani, plain tomato and onion biryani, biryani with plain spices, nuts and fruits….So the only thing I do when I get to meet her is to eat(or rather stuff myself) and copy down all her new experiments.

I also followed her advice on getting a good clay pot(mann-pathiram) to make biryanis to get that earthy flavor. I searched for the pot here in Houston and got a good clay pot for around $10 in an indian store. Its just amazing that the rice never sticks to the clay pot. Natural non stick??

The only thing I gotta remember is to soak the clay pot and its lid in water atleast an hour before cooking. The first time I cooked with the pot, I soaked it in water overnight.

This weekend I started making koftas and jeera rice but then changed my mind halfway(too lazy to make another gravy) and made kofta biryani instead. Here is the recipe for the biryani, it is kind of time consuming and will take atleast 2 hours from start to finish but the taste is amazing!

Measurements are for 2-3 people:

For the rice:
Basmati rice- 1.25 cups
Jeera- 1 tsp
Bay leaf-1
Salt- 1/2 tsp
Cardamom- 2-3 pods
Clove- 2 sticks
Butter- 1 tbsp

For the marinade:
Finely chopped tomatoes- 1 cup
Well beaten yogurt(without lumps)- 1 cup
Ginger garlic paster- 1 tsp
Red chili powder-1/2 tsp
Garam Masala powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Salt- 1 tsp
Finely chopped green chilies- 3 numbers
Finely chopped coriander leaves- 1/4 bunch
Finely chopped mint leaves-1/4 bunch
Cardamom pods-2 numbers
Finely Chopped Onion- 1/4 cup

For the Koftas:(makes 14 koftas)
Grated Paneer- 1/2 cup
Potatoes- 4 numbers
Carrot- 2 numbers
Peas- 1/4 cup
Beans-a few well chopped
Salt- to taste
Garam Masala Powder- 1/2 tsp
Kofta Masala Powder- 1/2 tsp
Coriander leaves- 2 tbsp
Oil- 2 tbsp

To make the rice:
Wash and soak basmati rice in water for 10 minutes. Heat a pan and add butter to it. When the butter melts add cumin seeds, bay leaf, cardamom, clove and the drained rice. Fry well till the sizzling sound of the soaked rice disappears. Transfer to a cooking vessel, add 2 parts water to one part rice(I added 2.5 cups) and cook like normal rice in a pressure cooker. When cool, fluff up the rice with a fork.

Preparing the marinade:
Mix everything under the marinade list except onions and let the marinade sit inside refridgerator for at least 30 mins. The more time it sits, the more it absorbs the flavors. I prepare it ahead of time and let it sit overnight sometimes.

Preparing the koftas:

Boil and mash potatoes and peas. Grate carrots. In a pan, add oil and saute mashed potatoes, peas, grated carrots,beans and grated paneer with garam masala powder, salt , kofta masala powder. Cook till there is no raw smell(7-8 mins). Add coriander leaves and let it slightly cool.

When cool enough to handle, make lemon sized balls out of the mixture. I do not deep fry koftas, but I fry them in my appam pan. When both sides of the kofta turns brown remove and keep aside.

Putting it all together:

Heat oil in a pan(again) and add the chopped onions that we didnt use for the marinade. When onion turns brown, pour the marinade to the pan and let all the water from the yogurt evaporate. Do not add additional water to cook. Just let the water from the yogurt sizzle away, and reduce, wait till the oil separates(12- 15 minutes). Keep aside.

Now is the time for our clay pot. Pour out all the water we used to soak the pot in. Slightly smear the inside of the pot with ghee. Always fill the bottom layer with jeera rice. Pour a ladleful of cooked marinade on top and add a couple of cooked koftas then start another layer of rice,cooked marinade and finish the top layer as rice later. Pour some lemon juice on top if desired. Garnish with cilantro,mint leaves. Wrap the top completely with a foil. Keep the pot inside oven and then start the oven to pre heat. Never preheat the oven for clay pots as it may break. Bake at 350 for 40 minutes. A similar procedure can also be followed for baking any biryani in a baking tray. Remove the foil and serve hot with raithas. Enjoy!!

I would like to send this entry to the event Jihva for Ingredients originally started by Indira of Mahanandi.

This JFI event is hosted in November as Jhiva for Ingredients-Paneer.

This Paneer Kofta Biryani also goes to WYF speciality food event.

This paneer kofta biryani also goes to SriLehkas EFM Variety rice series.

Paneer Makhni

Sunday, November 15th, 2009

Paneer butter masala is one of my favorite dishes since childhood. Naan and panner butter masala would be my favorite dishes to order at any restaurant when I was a kid. This Paneer makhni is also a version of the panner butter masala I make at home. Paneer is home made indian cheese and it is versatile in its uses. It is used in savory dishes like briyani, gravies, pulaos, kormas, rices, wraps and in sweets like rasgulla and rasmalai.


Panner- 1/2 packet (atleast 12-16 pieces)

Tomato- 3 (big)

Red onion- 1 small

Ginger garlic paste- 1 tsp

Turmeric powder- 1/4 tsp

Paprika- 1 tsp

Garam Masala powder- 1/4 tsp

Dhania powder- 1/4 tsp

Heavy cream- 1/4 cup

Salt – 1 tsp

Oil- 1 tsp

Cashewnuts- 1 tsp

Cumin seeds- 1 tsp

Water- 2 cups


Chop and grind onion in to a fine paste.

Boil water in a pan and let the tomatoes sit in it for 10 minutes. Peel off the skin of tomatoes and grind them into a thick paste.

Heat oil in a pan and add cumin seeds. When they splutter, add ginger garlic paste and fry till the raw smell disappears.

Add onion paste in the pan and fry well for 4-5 minutes, till the paste turns slightly brown. Add the tomato puree and mix well.

Now add in the powders, turmeric powder, salt, paprika, garam masala, dhania powder and mix well.  Let the puree come together with the powders(thicken up). Pour two cups of water, cover and cook for 10 minutes.

Now add the paneer pieces and simmer for another 10 minutes.

In the mean time, soak cashew nuts in warm water(1 tbsp). Grind the nuts in to a smooth paste along with the cream.

Pour this cashew-cream mix on top of the paneer gravy, let it boil for  two minutes and switch off.

Serve  hot with Jeera rice, rotis or naan.

This Paneer Makhni is my entry for “Tried and Tasted” even, as I tried this recipe from Sunshine Mom’s website.

This event was originally started by Zlamushka .

This event is hosted for November 2009 by Raaga.