Mutter Paneer Biriyani

INGREDIENTS for PANEER MARINADE:

Paneer-1 whole box,cut into small cubes
Yogurt-2 tbsp
Turmeric powder-1/2 tsp
Chilli powder-1 tbsp
Ginger Garlic paste-1 tbsp
Coriander seed powder-1/2 tbsp
Cumin seed powder-1 tsp
Saunf(Fennel seed) powder-1 tsp
Garam Masala-1 tsp

Mix all the above ingredients and soak for 1/2-1 hour.

INGREDIENTS FOR BIRIYANI:

Basmati Rice-3 cups
Onions-1 big,sliced thin
Tomato puree-1 tbsp
Dried Fenugreek powder-1 tbsp
Yogurt/Sour cream-2 tbsp
Red chilli powder-1 tbsp
Green chillies-3 slit
Turmeric Powder-1 tsp
Coriander seed powder-1 tbsp
Fennel seed powder-1 tsp
Cumin seed powder-1 tsp
Frozen peas-1 cup
Ginger Garlic paste-1.5 tbsp
Biriyani powder(you can substitute by using cloves,bay leaf,cinnamon stick,cardamom pods,aniseed)
Cilantro-1/2 a bunch for garnish
Saffron strands-A pinch for flavor.
Ghee-2 tbsp
Water-6.5 cups

PROCEDURE:

1. In a pan of oil,add the paneer and fry till the masala is brown. Remove and keep aside.
2. In the same pan,add the onions and caramelize them. Remove and keep aside.
3. Now add some ghee,add the frozen peas,ginger garlic paste,tomato puree and mix well. Now add the yogurt,dried fenugreek leaf powder,all the spices and allow to come to a boil.
4. Add the rice and mix well and saute till the gravy mixes well with the rice.
5. Add the caramelized onions and mix well.
6. Cook in rice cooker.Pour water.
7. After the rice is cooked. Mix with the paneer and cilantro.

Paruppu urandai Kolambu

INGREDIENTS for KOLAMBU:

Onion-1 small, finely chopped
Tomatoes-4 small,peel skin by boiling in hot water and grind to a smooth paste
Garlic pods- 4 or 5 roughly chopped
Tamarind pulp- size of a golf ball,soaked in hot water and take the extract.
Turmeric powder-1 tsp
Coriander powder- 1 tbsp
Red chilli powder-2 tbsp
Cumin powder-1 tsp
Curry leaves-A few
Sesame oil-1/8 cup
Mustard seeds-1 tsp
Asafoetida-2 puffs

INGREDIENTS for PARUPPU URANDAI(LENTIL BALLS):

Toor dal-1/2 cup
Channa dal-1/2 cup
Saunf(Fennel seeds)-1.5 to 2 tbsp
Onion-1/2 small,finely chopped
Red chillies-4

PROCEDURE for PARUPPU URANDAI(LENTIL BALLS):

1. Soak toor dal and channa dal for 1 -2 hours.
2. Remove water and grind toor dal,saunf,channa dal and red chillies to a fine paste.
3. In a pan with a drop of oil,saute onions till golden brown.
4. Now add the ground dal paste and fry till raw smell.
5. Let cool and make balls from the paste.

PROCEDURE for KOLAMBU:

1. In a pan with sesame oil,add mustard seeds,curry leaves,asafoetida and let splutter. Now add the onions,garlic and saute till golden brown.
2. Add the tomato paste that you have ground. Add all the spices.Mix well/
3. Now add the tamarind pulp extract.Allow to boil till the mixture reduces to half and oil separates.
4. Reduce the flame of the stove to minimum and add the paruppu urandai(Lenthil balls) and close the lid and allow to cook for 2-3 minutes. Switch off stove.
5. Serve hot with rice,idlies,dosas.

You can replace the lentil balls with pearl onions or baby brinjals or fish.