Paneer Biryani - Village Style Recipe – Fullmeals

Ingredients

• Large quantity (approx. 15-20 liters) Water
• 10-12 leaves Bay Leaves
• to taste (approx. 100g) Salt
• 100 ml Ghee/Oil
• 10 kg Basmati Rice
• 2 kg Paneer (Indian Cottage Cheese)
• 1 1/2 liters Cooking Oil
• 1 1/2 kg (thinly sliced) Onions
• 200 ml Ghee
• 5-6 leaves Bay Leaves
• 2 tbsp Cumin Seeds
• 1 tbsp Black Peppercorns
• 10-12 pods Green Cardamom
• 2-3 small pieces Cinnamon Stick
• 1 kg (thinly sliced) Onions
• 200g Ginger Garlic Paste
• 200g (slit) Green Chillies
• 200g (chopped) Coriander Leaves
• 100g (chopped) Mint Leaves
• to taste (approx. 50g) Salt
• 50g Red Chilli Powder
• 30g Turmeric Powder
• 1 1/2 kg Curd (Yogurt)
• 50g Biryani Masala
• from above Half-cooked Rice
• from above Fried Paneer
• from above Fried Onions
• 100g Chopped Coriander
• 1/2 tsp (mixed with water/milk) Yellow Food Color