Paneer biryani

Ingredients

• 1 cup Basmati rice
• 1 onion, sliced
• 1 -1/2 tablespoon ginger-garlic paste
• 1 teaspoon green chilli paste
• 3 tablespoons ketchup
• 1/2 roma tomato chopped
• 1 cup paneer cubes
• 3 tablespoons yogurt
• 1/2 teaspoon garam masala
• Palmful of dried parsley
• 1/2 teaspoon butter
• oil each
• Salt to taste
• 2 tablespoons whole cashewnuts

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Preparation

• Wash the rice, soak and keep aside.Put 2 cups of water to boil.
• Heat the butter and oil in a pressure cooker, add the cashewnuts & fry until golden brown. Remove & keep aside.
• In the same oil fry onion, ginger, garlic and green chilli paste and stir for a few seconds. Then add the tomato, ketchup and paneer cubes and cook for some time.
• Then add garam masala drained rice. Fry for 30 seconds. Then add whisked yogurt, parsley, sugar, 2 cups of hot water and salt and pressure cook on high until you hear the pressure had built up.
• Reduce the stove to med or med -low cook for 3 mins only. After 3 mins remove from stove , let cool for 5 mins. After 5 mins forcefully allow the steam to escape by lifting the whistle.
• Fluff the pulao with a fork/spoon gently, transfer to a serving dish. Garnish with fried cashew parsley. Serve hot with chilled raita papad.