- Sonya Patel
Harissa Paneer Biryani
Recipe created by @rasoitales
This is a fusion recipe was created using inspirations from Indian, African and Persian cuisines. It was served with yogurt and dill raita.
Cinnamon stick, 2 inch
black cardamom, 1
star anise, 1
Black cumin, 1 tsp
Salt, 2 tsp
Rice, 2.5 cups ( soaked for 30 minutes)
Oil, 1 tbsp
Ghee, 3 tbsp
Cashews, 1/2 cup
Raisins, 1/4 cup
Harissa paste, 1 tbsp
Chopped cilantro, 1 tbsp
Chopped mint, 1 tbsp
Fried onions, 2 tbsp
Saffron strands soaked in hot water
12 oz/ 350g paneer
Lime juice, 1/2 tbsp
Garlic paste, 1 tbsp
Ginger paste, 1 tbsp
Harissa paste, 2 tbsp
Yogurt, 2 tbsp
salt, 1 tsp
friend onions, 1 tbsp
mint leaves(Chopped), 1/2 tbsp
Oil, 1 tbsp
In a bowl mix all the ingredients for marinating. To this add the cubed paneer pieces. Marinate it for 30 minutes at least.
Meanwhile boil water for cooking rice. Add the cinnamon, black cardamom, star anise , cloves, and black cumin and 2 tsp salt. Once the water is boiling add the rice and 1 tbsp oil.
Cook the rice till it's done 70%.
Drain the extra water and divide the rice into two parts. Mix saffron water with one half.
In a deep vessel( I used dutch oven) heat ghee. Once its hot add in the cashews and raisins. Fry it till cashews turn golden. Take it out.
Now add the paneer , a tbsp of harissa paste and all the remaining marinade in the same pot and cook for few minutes stirring occasionally. Once done, take it out.
Layer the pot with saffron rice and sprinkle some fried onions, chopped mint and coriander leaves.
Next goes a layer of the harissa paneer.
Put a second layer of rice, mint and coriander leaves, fried onions, cashews, raisins and a drizzle of ghee and saffron water.
Cover with a heavy lid and cook for 15 minutes on low heat.