Go Back
–+ servings
Hariyali Paneer Biryani with Raita and Basmati Rice

Hariyali Paneer Biryani with Raita and Basmati Rice

Flavorful marinated paneer in green sauce with basmati rice and cucumber raita
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Lunch, Main Course
Servings 4 servings

Ingredients
  

For the sauce and paneer:

  • 1 cup cilantro leaves
  • 1/2 cup mint leaves
  • 6 garlic cloves
  • 4 green chiles jalapeno, serrano or other - stemmed and seeded
  • 6 cashews or peanuts
  • salt to taste
  • lemon juice to taste about a tsp
  • 2 cups diced paneer cubes
  • oil for frying

For the biryani:

  • 2 tbsp butter
  • 2 cardamom pods
  • 1/2 cinnamon stick
  • 2 star anise pods
  • 2 bay leaves
  • ground black pepper
  • 1/2 cup the green sauce you made
  • 1 tsp garam masala
  • 1 cup green beans cut into 2 inch pieces
  • 1 cup green peas
  • 2 cups basmati rice
  • sliced scallions
  • 1/2 tsp salt

For the raita:

  • 1 seedless mini cucumber grated
  • 1 cup plain greek yogurt
  • 1/2 cup finely chopped onion
  • 1 garlic clove minced
  • 1 tsp lemon juice
  • salt to taste

Instructions
 

For the raita:

  • Combine the ingredients and mix well. Taste and add more salt or lemon juice if needed. Set aside for serving.

For the sauce and paneer:

  • Combine the sauce ingredients except the paneer and oil in a blender and blend until smooth.
  • Reserve 1/2 cup of sauce for the rice and mix the rest with the paneer and allow to marinated for 30 min to a few hours.
  • When ready to cook the paneer, heat a few tbsp of oil in a skillet over medium heat and add the paneer. Cook on one side until browned and crisp, then flip and brown other sides.

For the biryani:

  • Heat a sauce pan with tight fitting lid over medium heat and add the butter. Add the spices and salt and cook them for a minute or two until fragrant. Add the rice and stir. Add the 1/2 cup green sauce and water according to your package for the 2 cups of rice. Also add the peas and greenbeans, then cover with the lid, reduce to low and cook according to the package.
  • Allow the rice to sit for 10 minutes then fluff with a fork and remove the whole spices before serving.

To serve:

  • Dish up some biryani into a bowl and top with paneer and some raita. Serve with Indian pickles if you are lucky enough to have some.
Keyword Lunch, Main Dish
Tried this recipe?Let us know how it was!