Paneer 65 Biryani

## Paneer 65 Biryani Recipe for Mom’s Dosa in Cloverdale

### Introduction/Description
Welcome to Mom’s Dosa, where we bring you the essence of Indian cuisine right here in Cloverdale! Today, we’re excited to share our Paneer 65 Biryani recipe. This delectable dish combines the spicy, crispy flavors of Paneer 65 with fragrant basmati rice, creating a perfect fusion of taste and texture. Whether you’re hosting a dinner party or enjoying a cozy meal at home, this Paneer 65 Biryani is sure to impress!

### Ingredients List
For the Paneer 65:
– 250g paneer, cubed
– 1/2 cup all-purpose flour
– 1/4 cup corn flour
– 1 tablespoon rice flour
– 1/2 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1 tablespoon ginger-garlic paste
– 1/2 teaspoon garam masala
– Salt to taste
– Oil for frying
– 1 tablespoon lemon juice
– Fresh coriander leaves, chopped (for garnish)

For the Biryani:
– 1.5 cups basmati rice
– 1 large onion, thinly sliced
– 2 tomatoes, chopped
– 2 green chilies, slit
– 1 bay leaf
– 2-3 cardamom pods
– 4-5 cloves
– 1 stick cinnamon
– 1/2 teaspoon cumin seeds
– 2 cups vegetable broth or water
– 1/4 cup yogurt
– Salt to taste
– Fresh mint leaves, chopped (for garnish)

### Instructions/Steps
1. **Prepare the Paneer 65**: In a bowl, mix the all-purpose flour, corn flour, rice flour, red chili powder, turmeric powder, ginger-garlic paste, garam masala, and salt. Add lemon juice to this mixture and coat the paneer cubes well.
2. **Fry the Paneer**: Heat oil in a pan over medium heat. Fry the marinated paneer cubes until golden and crispy. Remove and drain on paper towels. Set aside.
3. **Cook the Rice**: Rinse and soak the basmati rice in water for 30 minutes. In a large pot, bring vegetable broth or water to a boil. Add bay leaf, cardamom pods, cloves, cinnamon, cumin seeds, and salt.
4. **Add Rice**: Drain the soaked rice and add it to the boiling broth. Cook until the rice is about 70% done. Drain and set aside.
5. **Prepare the Biryani Mix**: In a separate pot, heat oil, and sauté sliced onions until golden brown. Add chopped tomatoes and green chilies, cooking until soft. Stir in the yogurt and mix well.
6. **Layer the Biryani**: In a large pot, layer half of the cooked rice, followed by the half of the paneer 65. Add the remaining rice on top and finish with the rest of the paneer. Cover tightly and cook on low heat for about 15-20 minutes to allow the flavors to meld.
7. **Garnish and Serve**: Once done, gently fluff the biryani with a fork. Garnish with chopped mint and coriander leaves before serving.

### Cooking Time
Total Cooking Time: 1 hour

### Serving Size
Serves 3-4 people

### Tips and Variations
– **Protein Swap**: You can replace paneer with chicken or tofu for a different protein option.
– **Spice Level**: Adjust the number of green chilies according to your spice preference.
– **Vegetable Addition**: Feel free to add your favorite veggies like peas or bell peppers for extra flavor and nutrition.
– **Layering**: For added richness, you can drizzle some ghee or butter between layers.

### Disclaimer
Please note that this Paneer 65 Biryani recipe is a reference and may not be the exact same recipe served at Mom’s Dosa restaurant in Cloverdale. We recommend visiting us for an authentic taste of our dishes!

Feel free to enjoy this flavorful blend of Paneer 65 and biryani at home and cherish the vibrant flavors of Indian cuisine!