Express Paneer Biryani

On Sundays we usually eat out. But today we wanted to :

a. stay in

b. eat good Indian food

c. not exert too much

This express biryani was just the thing to rustle up in a jiffy and the aromatic spices really hit the right notes. And it took all of 30 minutes to make, aside from the 20 minutes for soaking the rice, which I do not like to skip even when cooking in a fast forward mode.

Ingredients:

1 katori basmati rice

200 gms paneer (i used frozen)

1 katori peas (also frozen)

1 medium onion, chopped finely

1 large tomato pureed with 2 cloves garlic, 1 inch ginger and 1 green chilli

1/3 packet Shan bombay biryani masala

1.5 tbsp curd

2 tbsp oil

1tsp ghee/butter (optional but recommended)

Method:

1. Wash and soak the rice,defrost paneer and peas

2. Heat oil in a pressure cooker and fry the chopped onions till golden brown

3. Add tomato puree and cook until it leaves oil. Add paneer & peas

4. Add biryani masala and a pinch of salt and mix.

5. Take the cooker off the flame and add curd stirring constantly till it is incorporated nicely.

6. Keep the cooker back on the burner and add the drained rice. Mix well and add 2 cups of water.

7. After two whistles and turn off the gas.

8. Open the cooker when the steam releases, drizzle 1tsp ghee/butter and gently mix. Serve with raita, chutney and salad.

P.S : In my hunger-driven frenzy, I did not bother to turn the rice over gently , which made the it a bit mushy. Luchily, the taste was largely unaffected.