Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a paneer biryani recipe of hours.
Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil.
Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it’s well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side. Curated cheese, delivered straight to your door. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. 00743 11 40 C 11 55.
007431 69 40 69 C 47. Instant Pot Chicken Biryani is one of my favorite dishes and definitely one of the most requested meals at my house. This one-pot meal is made of fragrant basmati rice, tender spiced chicken, and caramelized onions, and it can be cooked in less than an hour while maintaining the same authentic flavor and texture of traditional stovetop versions. Paired with cooling raita and a squeeze of fresh lime makes for a hearty and delicious meal. Since then there have been many regional variations of this majestic dish based on the cooking methods. Dum Biryani – Layers of meat and partially cooked rice are added to a heavy-bottomed pot which is sealed tightly with raw dough so the flavors and steam do not escape.