bohemianwanderer – This paneer kofta biryani is a rich, layered vegetarian dish that combines spiced paneer dumplings, a creamy tomato and cashew curry, and fragrant basmati rice. The recipe is prepared in stages, allowing each component to develop depth and balance before being assembled. It serves four people and is well suited to a relaxed weekend meal or a special occasion. The final resting time is essential, as it allows the flavours to settle and the layers to come together.
Preparing the Paneer Koftas and Curry Base
Handle the koftas carefully, as they form the heart of the dish and need to hold their shape. Mix grated paneer with grated boiled potatoes, salt, pepper, chopped coriander, green chilli, ground cardamom, turmeric, cornflour, and plain flour. Combine the mixture thoroughly, then shape it into smooth, crack-free balls roughly the size of ping-pong balls. Melt ghee in a heavy-based pan and fry the koftas in batches until they turn evenly golden. Remove them from the pan and drain on kitchen paper.
Build the curry in the same pan to retain flavour. Melt ghee, then fry the whole spices—cinnamon, green cardamom, cloves, and cumin seeds—until fragrant. Add finely chopped onion and cook it slowly until dark and caramelised to create a deep base. Stir in ginger, garlic, and green chilli, and cook briefly until aromatic. Add tomato purée and fry it until it releases oil, then stir in fresh tomato purée and Kashmiri chilli powder. Simmer the mixture until it becomes thick and glossy. Remove the pan from the heat and gently stir in blended cashews and diluted yoghurt. Return the pan to a low heat, add the koftas, and warm the curry slowly without boiling to prevent splitting. Adjust the seasoning, then transfer half of the curry to a separate bowl for layering later.
Cooking the Rice and Assembling the Biryani
Prepare the rice separately to achieve the correct texture. Cook basmati rice with cinnamon, peppercorns, cardamom, cumin seeds, and salt in plenty of water until it reaches about eighty percent doneness, keeping a slight bite in the grains. Drain the rice thoroughly to remove excess moisture.
To assemble the biryani, spoon half of the rice over the curry remaining in the pan. Drizzle half of the saffron milk and melted ghee evenly over the rice. Layer the reserved curry on top, then add the remaining rice. Finish with the final drizzle of saffron milk and ghee. Cover the pan tightly with foil and a lid, then cook it gently over low heat for ten minutes so the steam can bind the layers together.
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Once you remove the biryani from the heat, let it rest for fifteen minutes to allow the flavours to settle and prevent the rice from breaking when served. Just before serving, scatter torn mint leaves, toasted cashews, and crispy onions or shallots over the top. Serve the biryani hot, accompanied by apple and raisin raita on the side to balance the spices and richness of the dish.
