Paneer Mutter Biryani, layers of rice and spicy paneer mutter make this Biryani a real delicacy.
Paneer is a show-stealer! Undoubtedly one of my favorites. Layers of rice and spicy paneer mutter make this Biryani a real delicacy. And roasted onions add a yummy touch to the brown rice. I have used low-fat milk to enhance its calcium and protein content, even while curbing the calories. To keep the paneer soft, place it in warm water for a few minutes and then use it.
|For the paneer butter mixture|
|Low fat paneer cubes||1/2 Cup (8 tbs)|
|Boiled green peas||1/4 Cup (4 tbs)|
|Chopped onions||1/4 Cup (4 tbs) , chopped finely|
|Chili garlic paste||1 Teaspoon|
|Ginger and green chili paste||1 Teaspoon|
|Tomato pulp||1/2 Cup (8 tbs) , fresh|
|Chili powder||1 Teaspoon|
|Garam masala||1/2 Teaspoon|
|Dried fenugreek leaves||1/2 Teaspoon (Kasuri methi)|
|For the onion brown rice|
|Cooked brown rice||2 1/4 Cup (36 tbs)|
|Chopped onions||1/2 Cup (8 tbs)|
|Low fat milk||2 Tablespoon (99.7% fat free)|
Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Sprinkle a little water if they start burning.
Add the chilli-garlic paste, ginger-green chilli paste and 1 tbsp of water and dry roast on a medium flame for about 1 minute.
Add the fresh tomato pulp, chilli powder, garam masala, sugar and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes.
Add ¼ cup of water, mix well and cook on a medium flame for another 2 minutes.
Add the paneer, green peas and salt, mix gently and cook on a medium flame for 1 more minute. Remove from the flame and keep aside.
Heat a deep non-stick pan on a medium flame and when hot, add the onions and dry roast on a medium flame for 2 minutes or till the onions turn brown. Sprinkle 1 tbsp of water to prevent the onions from burning.
Add the brown rice and salt, mix well and cook on a medium flame for 1 minute.
Divide the rice into 2 equal portions and keep aside.
Spread one portion of the onion brown rice evenly at the bottom of a baking glass bowl.
Spread the paneer mutter mixture evenly over it.
Spread the other layer of onion brown rice evenly over the paneer mutter mixture and pour the milk evenly over it.
Cover with a lid and bake in a pre-heated oven at 200°c (400°f) for 8 to 10 minutes.
Serve immediately with raita or salan
Calories 164Calories from Fat 14
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat %
Trans Fat 0 g
Sodium 830 mg34.58%
Total Carbohydrates 32 g10.7%
Dietary Fiber 3 g12%
Sugars 4 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
Calories 656Calories from Fat 56
% Daily Value*
Total Fat 8 g12.4%
Saturated Fat 0 0%
Trans Fat 0 g
Sodium 3320 mg138.32%
Total Carbohydrates 128 g42.8%
Dietary Fiber 12 g48%
Sugars 16 g
Protein 24 g48%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
*Based on a 2000 Calorie diet