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Paneer Vegetable Biryani

by Ninja Kitchen
on 1st September 2019


Paneer Vegetable Biryani

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Note: We normally cook the potatoes about half an hour before making the biryani. The potatoes will be added to the dish after the biryani is ready but they need to be air fried first. In order to do this:

  1. Pour water into the Foodi pot, place the potatoes in the Cook and Crisp basket and place basket into the Foodi pot
  2. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select Pressure and set to LOW. Set time to 2 minutes and press START/STOP to begin
  3. When pressure cooking is complete, carefully quick release the pressure by moving the valve to the VENT position. Carefully open the lid, pour oil on the potatoes and mix
  4. Close the crisping lid, select AIRFRY set the time to 18 minute. Check the potatoes after 12 minutes to see if they are crisp enough
  5. Keep aside

Ingredients

  • 500g Paneer, cut into cubes
  • 3 large potatoes, peeled and diced into medium sized cubes
  • 2 cups fresh vegetables of your choice such as peas, baby corn, spinach
  • 1/2 a pack biryani masala (if you like your biryani spicy, add more masala)
  • 1 tbsp ghee (clarified butter)
  • 1 tbsp oil (use 2 if you're not using clarified butter)
  • 2 green chillies
  • 2 tbsp ginger garlic paste
  • 1 tsp turmeric
  • 1 pinch of saffron
  • 1/2 can tinned tomatoes
  • 2 sliced onion
  • 3 cups basmati rice
  • 7 cups water
  • Salt to taste
  • Coriander to garnish
  • Onion to garnish
Prep Time
Serves
8


Instructions

  1. Put the Foodi on the Saute/Sear settings with the temperature set to High. Press Start/Stop to begin

  2. Wait for 5 minutes for it to heat up, then put the oil and the ghee into the Foodi pot and wait for it to splutter

  3. Add in the onions and chillies, and stir until the onions are soft and slightly brown

  4. Add in the ginger garlic paste

  5. Put in the paneer cubes and fry until both the sides are slightly brown

  6. Add the vegetables and stir

  7. Add in the tinned tomatoes, turmeric, salt and the biryani masala, and stir until the mixture becomes thicker

  8. Meanwhile in a small container soak the strand of saffron in warm water and keep it aside

  9. Wash and drain the basmati rice and add it to the Foodi

  10. Put in the saffron and stir

  11. Assemble the pressure cooking lid, making sure the pressure release valve is in the SEAL position. Select Pressure and set to HIGH. Set time to 2 minutes and press START/STOP to begin

  12. When pressure cooking is complete, quick release the pressure by carefully moving the valve to the VENT position

  13. Open the lid carefully and stir in the air fried potatoes

  14. Garnish with coriander and onions

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