WHC Potato & paneer Biryani

I’m really happy to share with you today my favourite of our Asian recipes in the third When Hubby Cooks. 

We’re going to be sharing our recipe for potato and paneer biryani. This one was innovated by us and isn’t taken from a traditional or popular recipe. I love this vegetable rice, with the soft potato and paneer combined with the spices is delicious.

As per tradition, here’s a 15 second time lapse of us cooking the meal so you can briefly watch the cooking process

For this meal you will need the following ingredients (serves 4)

2 cups of basmati rice

Block of paneer cheese, chopped

2 baking potatoes, chopped

1 cup of frozen peas

1 tbsp Garlic & ginger paste

1x large tomatoe, diced

1x large red onion, diced

1x biryani spice mix

3 green chilli’s 

2 tablespoons of oil

1. Dice the onions and fry in the oil for 5-10 minutes until they are browning. Add in the in the tomatoes and leave to cook for 5 minutes.

2. Peel, dice and boil the potatoes until they are almost cooked. When they are 70% cooked, cover and place on the side.

3. Start cooking the rice as per cooking directions BUT only until they are 80% cooked as they will continue cooking later on.

4. Add the spice mix* to the onion and tomato paste and let the spices cook together for a few minutes.

*If you go to an Asian grocery store you will find a huge range of spice mixes for all types of dishes. We used the Laziza Dehli Pulao Biryani (pictured below) 

5. Chop the paneer into small cubes and add into the paste, also add the peas and roughly chopped green chilli’s.
6. Keep stirring and after 5 minutes add the potatoes into the pot. It should then look  something like this:

7. The next step is to add the rice into the curry mixture but don’t mix it together, rather layer the rice on top of the curry and then cover the pot as tightly as you can for 10-15 minutes (don’t open it).

8. Remove the lid and stir the rice thoroughly to mix the paste with the rice.

Serve immediately with yoghurt or raitha. We also like to sprinkle dried onions over the top for a little extra crunch and taste.


I would love to hear from anyone who makes this recipe and your thoughts! Enjoy! 

K & H

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