Easy and Tasty Paneer Matar Biryani Recipe

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Directions

For the paneer matar mixture

• Heat a non-stick pan on a medium flame and when it is hot, add onions and dry roast on a medium flame for 1 to 2 minutes or till they turn light brown in color and sprinkle a little water if they start burning.
• Add the chili-garlic paste, ginger-green chili paste and 1 tbsp of water and dry roast on a medium flame for about 1 minute.
• Add fresh tomato pulp, chili 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 2 minutes.
• Add paneer, green peas and salt, mix it gently and cook on a medium flame for 1 more minute and remove from the flame and keep it aside.

For the onion brown rice

• 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 it aside.

How to proceed

• Spread one portion of the onion brown rice evenly at the bottom of a baking glass bowl.
• Spread the paneer matar mixture evenly over it.
• Spread the other layer of onion brown rice evenly over the paneer matar 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 it hot.

• Energy 154 k cal
• Protein 4.4 gm
• Carbohydrates 31.4 gm
• Invisible Fat 1.0 gm
• Fibre 3.2 gm
• Calcium 64.8 mg

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