Stir Fried Vegaetable Pasta

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This is one of my favorite pasta salads. I love this so much. This pasta salad is so versatile that you can add whatever veggies you like. I would highly recommend this to try once. At least once a week, I have started eating salad for dinner. and keep trying different recipes and found this one super tasty so sharing it with you all. Hope you will like it too !! Finally, I would encourage you to try other recipe collections on this blog. Few collections I am mentioning below. Do check it out. Idli Collection     Healthy Breakfast Collection   Momo Collection Bread Dishes Collections  PREP TIME:             10  MINUTES   COOK TIME: 20  MINUTES TOTAL TIME:  30  MINUTES   SERVINGS:     2-3 AUTHOR:  CUISINE CULTURE   COURSE:  dinner KEYWORD:  Stir-Fried Vegetable Pasta Ingredients  Healthy pasta 200 gm water for boiling salt to taste black pepper powder, a pinch oil ...
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Paneer Makhni Biriyani

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A delicious and mouthwatering biriyani which is going to fetch you rave for reviews from your family and friends when you serve them this subtly and spiced moist paneer cooked in m makhani gravy, layered with rice, infused with smoke, and cooked in the dum method.

In the culinary landscape of Indian cuisine, Biriyani is one of those revered dishes that finds itself equally popular amongst the elites and the general masses. Just as you would need an eye of a fine art connoisseur to appreciate the work of Picasso, the magic of biriyani needs to be discerned by an ardent food connoisseur.

Biriyani has always been my favorite one-pot meal, One that I prefer cooking for a special occasion or only on weekends. a special occasion calls for a special dish and what could be more special than a well-cooked Biriyani.  

Finally, I would encourage you to try other recipe collections on this blog. Few collections I am mentioning below. Do check it out.


PREP TIME:             15 MINUTES 
COOK TIME:45 MINUTES
TOTAL TIME: 60 MINUTES 
SERVINGS:    2
AUTHOR: CUISINE CULTURE 
COURSE: lunch
KEYWORD: paneer makhni biriyani


Ingredients

For Cooking rice

Boiling water,3 liters

salt to taste

1 bay leaf

1-star anise

3-4 cloves

1-inch cinnamon

1 javitri

2 green cardamom

lemon wedge 1 

1 tbsp ghee

1 tbsp fresh coriander(chopped)

1 tbsp fresh mint(chopped)

2 cup basmati rice(thoroughly washed)


For Making Paneer Makhni

2 tbsp butter + 1 tbsp oil

1 tbsp cumin. seeds

1 medium-sized onion

4-5 tomatoes

6-7 garlic cloves

1-inch ginger

3-4 Kashmiri red chili

8-10 cashew

1 tbsp red chili powder

1/2 tbsp turmeric powder

1 tbsp sugar

1 tbsp garam masala

salt to taste

500 ml of water

1/2 cup curd

2 tbsp fresh cream

1 tbsp Kasuri methi

1/2 cup fried onion

500 gm paneer(cubes)


For Assembly

1 tbsp ghee

3/4 cooked rice

Paneer Makhni

fresh mint

fresh coriander

Fried onions


Instructions

Cook Rice

1 - Set water for boiling, add salt, whole spices, lemon wedges, ghee, fresh mint and coriander, and basmati rice(thoroughly washed), mix and cook the rice until 3/4th is done.

2 - Strain the extra water, keep the rice aside for later use.


Make Paneer Makhni

1 - Set a kadhai on medium heat, add oil and butter and add cumin, saute for few seconds, add onion, tomato, garlic, ginger, Kashmiri red chili, cashew, red chili powder, turmeric powder, sugar,garam masala, and slat, mix well and add water. cover and cook for 8-10 minutes.

2 - Take it off from the heat and cool down to room temperature, after its cooled, grind into a fine puree.

3 - Transfer the puree in. a bowl and add curd, fresh cream, Kasuri methi, and fried onions, mix well. Add paneer cube and salt, mix and keep aside.



Assembling

1 - Spread ghee on the base of the casserole or use a heavy bottom utensil.

2 - Spread a layer of paneer makhani, sprinkle some fresh chopped mint and coriander leaves, fried onion, and spread a layer of rice. repeat the layering.

3 - Spread the top layer with rice, add fresh coriander and mint leaves followed by fried onions, ghee.

4 - apply dough on the rim of the casserole to seal and finally place the lid.

5 - Put the casserole over the Tawa and cook or give a dum for 15-20 minutes on low flame.

6 - Place live charcoal in a bowl and add a few drops of ghee, cover, and smoke for 3-4 minutes.

7 - Paneer Makhni biriyani is ready, serve with chilled raita.




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