Prepare time: 20 min
Cook: 12 min
Baking Time:  13 to 15 minutes
Ready in: 47 min
Makes: 4 servings
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.

Ingredients

For The Paneer Mutter Mixture

  • 1/2 cup low-fat paneer cubes
  • 1/4 cup boiled green peas
  • 1/4 cup finely chopped onions
  • 1 tsp chilli-garlic paste
  • 1/2 tsp ginger-green chilli paste
  • 1/2 cup fresh tomato pulp
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • a pinch of sugar
  • 1/2 tsp dried fenugreek leaves (kasuri methi)
  • salt to taste

For The Onion Brown Rice

  • 2 1/4 cups cooked brown rice
  • 1/2 cup finely chopped onions
  • salt to taste

Other Ingredients

  • 2 tbsp low-fat milk , 99.7% fat-free

Directions

For the paneer mutter mixture

1Heat 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.

2Add 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.

3Add 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.

For the onion brown rice

1Heat 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.

2Add 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.

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