Vijay Alan Saldanha
| 1 minute to read
- 70 gm basmati rice
- 50 gm paneer
- 1 bay leaf
- 10gm ghee
- 50gm cabbage
Cook rice separately in a vessel.Quantity of water while preparing rice should be double the content of rice (one cup rice then two cup of water)
Put paneer in a vessel and add hot water. Take out paneer in fee min and cut into small cubes.
While the rice gets cooked, take a pan add 1tb spoon of ghee, add bay leaf, add few cloves and cinnamon stick.
Add paneer, saute it till it turns very light brown.
Add masala powder (as per taste garam masala, biryani masala powder)
Add cabbage and saute it till it gets cooked. Once cabbage gets cooked add rice to pan and mix it gently.
Close the lid and leave for 2-5 min on low flame. Quick and hot biryani is ready to be served.