Minty kaju paneer biryani with assorted vegetables and mushrooms Recipe

Recipe By Slurrp

Minty kaju paneer biryani with assorted vegetables and mushrooms is a flavorful and aromatic rice dish. This biryani is made with fragrant basmati rice cooked with a blend of spices, fresh mint leaves, cashews, paneer (Indian cottage cheese), and a mix of assorted vegetables and mushrooms. The combination of mint, cashews, and paneer adds a unique and rich taste to the biryani, while the vegetables and mushrooms provide a delightful crunch. This biryani is perfect for special occasions or as a main course for a vegetarian meal.

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35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Minty kaju paneer biryani with assorted vegetables and mushrooms
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Ingredients for Minty kaju paneer biryani with assorted vegetables and mushrooms Recipe

  • 1/4 cup Basmati Rice
  • 1/2 tablespoon Ghee
  • 1/4 Onion, Thinly Sliced
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.06 cup Fresh Mint Leaves, Chopped
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 cup Assorted Vegetables, Diced
  • 1/4 cup Mushrooms, Sliced
  • 1/4 cup Paneer, Cubed
  • 0.06 cup Fried Onions
  • 0.06 cup Cashews, Toasted
  • as required Water For Cooking
  • as per your need Optional: Saffron Strands Soaked In Milk For Garnish

Directions: Minty Kaju Paneer Biryani With Assorted Vegetables And Mushrooms Recipe

Cooking Directions

  • STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
  • STEP 2.Heat ghee in a large pan and sauté onions until golden brown.
  • STEP 3.Add ginger-garlic paste, mint leaves, and spices. Cook for a minute.
  • STEP 4.Add vegetables, mushrooms, and paneer. Cook until they are slightly tender.
  • STEP 5.In a separate pot, bring water to a boil and add soaked rice. Cook until 70% done.
  • STEP 6.Drain the rice and layer it over the cooked vegetables and paneer.
  • STEP 7.Sprinkle fried onions, mint leaves, and cashews on top. Cover and cook on low heat for 15-20 minutes.
  • STEP 8.Serve hot with raita or yogurt and enjoy!

Cooking Tips

  • Soaking the rice helps in achieving fluffy and separate grains.
  • You can add saffron strands soaked in milk for a vibrant color and aroma.
  • Make sure to cook the rice until 70% done to avoid overcooking during the final stage.

Storage and Serving

  • Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the biryani in a microwave or on the stovetop with a little water to retain moisture.
  • Serve the biryani hot with raita or yogurt for a refreshing contrast.
Nutrition
value
1242
calories per serving
36 g Fat68 g Protein154 g Carbs105 g FiberOther

Current Totals

  • Fat
    36g
  • Protein
    68g
  • Carbs
    154g
  • Fiber
    105g

MacroNutrients

  • Carbs
    154g
  • Protein
    68g
  • Fiber
    105g

Fats

  • Fat
    36g

Vitamins & Minerals

  • Calcium
    221mg
  • Iron
    28mg
  • Vitamin A
    692mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    2mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    10mcg
  • Magnesium
    527mg
  • Manganese
    4mg
  • Phosphorus
    2162mg
  • Selenium
    17mcg
  • Zinc
    26mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp