Chettinad Palkatti Paneer Biryani is a aromatic and simple biryani recipe. Chettinad cuisine originates from the Chettinad region in the southern part of Tamil Nadu, India. It is known for its spicy and flavorful dishes that often use a variety of spices and ingredients available to the region.
Paneer Biryani is a rich vegetarian version of the popular biryani, a fragrant and flavorful rice dish. It typically involves fried or marinated paneer (Indian cottage cheese) in a mixture of spices and yogurt before cooking or layering it with partially cooked basmati rice.
You can also make this biryani by replacing paneer with chicken, mushroom, soya chunks. And by adding same masala and steps.
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Chettinad Palkatti Paneer Biryani is a aromatic and simple biryani recipe. Chettinad cuisine originates from the Chettinad region in the southern part of Tamil Nadu, India. It is known for its spicy and flavorful dishes that often use a variety of spices and ingredients available to the region.
Ingredients
- For Masala Powder
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Pepper 1/4 tsp
Cardamom 2
Star anise 1
Bay leaf 1
Cloves 3
Stone flower/Kalpari 1
- For Masala Paste
Onions / Shallots 1/2 cup
Tomato 1
Ginger 2 inch
Garlic 5 cloves
- For Making Biryani
Paneer 200 grams
Basmati Rice 1 cup
Small onion sliced
Bay leaf 1
Cinnamon 1 inch
Stone flower 1
Oil or Ghee 1/4
Coconut milk 1 cup
Water 2 cups or add as per your requirements
Mint 1/4 cup
Coriander leaves 1/4 cup
Red chili powder 1 tsp
Salt to taste
Directions
- Firstly, heat a pan and add in coriander seeds, bay leaf, cumin seeds, fennel seeds, pepper, cardamom, star anise, cloves, cardamom, kalpari. Dry roast for 2 to 3 minutes under a low flame.
- Transfer to a mixer jar. In the same mixer jar add in onion, tomato, ginger, garlic. Grind it into a smooth paste.
- Now heat another pan and add in oil or ghee, paneer.
- Fry till light golden brown on both the sides. And then keep it aside.
- Now in the same pan add in bay leaf, cinnamon, stone flower and sliced onions. Sauté till the onions turns transparent.
- Later add in prepared masala paste. Then close the lid and allow it to cook for 5 minutes or oil separates the pan.
- Add 1 tsp of red chili powder, 1/4 cup mint and coriander leaves.
- Further, add in 1 cup coconut milk and 2 cups of water.
- Salt to taste.
- Then close the lid and allow it to boil.
- Later add in soaked basmati rice and give a quick mix. (soak for 30 minutes)
- Add a 1 tbsp. of ghee. And then close the lid and allow it to cook.
- Once the rice is 3/4 cooked add in fried paneer and give a mix. Again close the lid and dum cook till the rice is completely cooked.
- Finally, aromatic and tasty Chettinad Palkatti Paneer Biryani is ready to serve.
STEP BY STEP PHOTOS OF CHETTINAD PALKATTI PANEER BIRYANI:
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