Spinach-Paneer Biryani

Clean the rice, wash them thoroughly and soak in water for half an hour.

After half an hour, take 4 cups of water in a big vessel and place it on flame for boiling. When the water starts simmering, put the soaked rice into it, followed with 2 tsp oil and ¾ tsp salt. Mix well,cover with lid and cook.

Keep checking the rice at regular intervals (rice should be 90 percent cooked), they should not be cooked completely. When the rice is cooked, strain them and discard the excess water. Allow the rice to cool down.

Finely chop the tomatoes, also cut the paneer in half inch square pieces.

Heat some oil in a pan. When the oil is sufficiently heated, place the paneer chunks in pan for frying and fry until they get slightly brown in colour. Add cumin seeds, black pepper, cardamom seeds and cinnamon stick and splutter the spices for a whole.

Now add coriander powder, chopped tomatoes, grated ginger, chopped green chilli, red chilli powder and sauté for while. Cover and cook for 3 to 4 minutes.

When the tomatoes are roasted,add curd. When the masala starts simmering again, add paneer chunks and salt. Now add spinach paste into it and cook for 2 to 3 minutes. Take one big vessel to pressurize the rice. Add 1 to 2 tsp ghee in the vessel and spread some sabzi over it. Now layer half amount of rice, evenly over it. Spread the sabzi again over the rice and spread it evenly. Now spread the rest of the rice over the sabzi.

Now cover the biryani really well and cook on low flame for 15 minutes.

Turn off the flame, biryani is ready. Open the lid and take out the biryani in a plate. Piping hot and delicious spinach paneer biryani is ready. Garnish with some Paneer cubes.Serve this relishing spinach paneer biryani with masala Riata,fruits raita, chutney or salad and relish eating.