Paneer Pot Biryani with Sesame Brinjal Gravy

Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, or fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties. Biryani is popular throughout the Indian subcontinent, as well as among its diaspora.

One theory states that it originated from birinj, the Persian word for rice. The word birinj, a middle Persian word, was ultimately derived from vrihi one of the Sanskrit words for rice. Another theory states that it is derived from biryan or beriyan , which means "to fry" or "to roast".

Difference between biryani and pulao:

In biryani, meat (and vegetables, if present) and rice are cooked separately before being layered and cooked together. Pulao is a single-pot dish: meat (or vegetables) and rice are simmered in a liquid until the liquid is absorbed.

LETS SEE HOW TO PREPARE:

Paneer Pot Biryani with Sesame Brinjal Gravy

Course : Meal

Cuisine : Indian

Prep time :15 minutes

Process time : 1 hour

Total time : 1 hour 15 minutes

Ingredients:

for panner biriyani:

Paneer - 250 gram
Basmati rice - 1 glass
Coriander leaves -bunch
Mint leaves - bunch
Green chilli - 5
Onion - 3
Tomato - 2
Ginger-garlic paste - 2 tsp
Fresh turmeric - 1 tsp
Curd - 1/2 cup
Dried red chilli - 6
Fennel seeds - 3 tsp
Cinnamon - 3
Cloves - 4
Bay leaves - 1
Cashew - 1 /4 cup
Saffron milk - 4 tsp
Salt - as per taste
Water - 5 to 6 glass
Ghee - 3 tsp
Groundnut oil - 1/2 tsp

for sesame brinjal gravy:

Brinjal- 4
Chana dal - 2 tsp
Coriander seeds - 2 tsp
Fenugreek seeds- 1 tsp
Black sesame seeds - 2 tsp
Poppy seeds - 1 tsp
Mustard - 1 tsp
Groundnut -, 1/4 cup
Dry coconut - 1/4 cup
Tomato - 2
Dried red chilli - 4
Groundnut oil - 3 tsp

Instructions:

For panner pot biriyani:

In a pan add oil, fry onions until they turn crisp. Keep aside.
Same oil fry cashews and keep aside.
Soak basmati for 1 hour.
Take 3 glass of water and bring to boil, now add salt to it. Add all spice into it cover and allow to boil. then add soaked basmati rice and cook them until they are half done, then strain the rice. Keep aside
In the same oil add all spices, let them crack, then add chopped onions, green chilli and ginger-garlic, turmeric paste, sauté them well until raw smell goes.
Then add chopped tomato and fry them well.
Add chilli paste, coriander and mint leaves, sauté them, then add curd and mix well.
Add required salt, then add chopped paneer into it.
Add water and allow to boil for 10 mins, Once the gravy is cooked, take half of the paneer gravy into bowl.
Flatten the remaining paneer gravy, then add half cooked basmati rice on top, then sprinkle chopped coriander and min leaves, then again rice with fried onion, cashews, then rice and coriander leaves, mint leaves, with paneer gravy, then saffron mil, repeat this for 2 layers.
Finally add ghee on top, the cover the pot and seal the corners well with chapathi dough.
Keep the pot in low flame, and cook for 10min.
Now remove the lid and serve!!

For brinjal gravy:

In a pan add groundnut oil, then add chana dal, coriander seeds, fenugreek seeds and black sesame seeds and allow them to crack. Keep aside
Then add groundnut with poppy seeds and dried red chilli with dry coconut and fry them.
Allow the roasted seeds to cool down then grind the.
Now cut the brinjal in X cut, stuff the roasted masala in it.
Grind tomato into fine paste.
In a pan add groundnut oil, mustard seeds and curry leaves, let them crack.
Now add tomato paste, sauté them well, then add remaining roasted masala into it, saute them until raw smell goes from it. Then add required salt and mix.
Now add stuffed brinjal into the gravy and mix them, add water as per required gravy consistency and cover and cook until brinjal is cooked completely.
Now brinjal is ready to serve with biriyani.