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Plate with chipotle paneer biriyani

Chipotle Paneer Biriyani

This aromatic and flavorful chipotle paneer biriyani is a layered fusion biriyani made with chipotle cream marinated paneer and black beans.
5 from 6 votes
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Course: Main Course
Cuisine: Fusion
Keyword: Biriyani, paneer
Servings: 8 People

Ingredients

For the Rice

  • 1½ Cups Basmati Rice
  • 1½ tbsp Salt
  • 6 cups Water
  • 1 Star anise
  • 2-in Cinnamon
  • 3 Cloves
  • 2 Cardamom
  • ½ tsp Cumin
  • ½ tsp Fennel
  • 1 Serrano
  • 1 Chile de arbol

For marination

  • 2 Chipotle pepper with 1tbsp of the sauce
  • ¼ cup Sour cream
  • 1 tsp Salt
  • 300 g Paneer cubed
  • ¾ cup Black beans cooked
  • ¾ cup Corn
  • 1 tbsp Oregano
  • 1 tbsp Water
  • 2 tbsp Ginger chopped
  • 5 cloves Garlic
  • 1 tsp Lime juice
  • ½ tsp Cumin powder

For cooking

  • 4 tbso Ghee
  • 1 cup Sliced onion
  • 1/3 cup Jalapenos chopped
  • 1 tsp Cumin powder 1
  • 1 tbsp Biriyani masala
  • 1/2 tsp Salt
  • 1/2 tsp Cayenne
  • 1/3 cup Water
  • 1/2 tsp Turmeric

For layering

  • 1 tbsp Water
  • 1/4 tsp Achiote powcer
  • 1 tbsp Warm milk
  • 1/4 tsp Saffron
  • 1/2 cup Mint
  • 3 tbsp Green onion
  • 3 tbsp Oregano fresn
  • 4 tbsp Cilantro
  • 4 tbsp Poblano cilantro cream
  • 1 Poblano pepper
  • 2 tbsp Jalapeno optional
  • 3 tbsp Fried onions

Instructions

  • Grind the ginger, garlic, chipotle pepper with sauce to a smooth paste with a tablespoon of water.
    Grinding ginger, garlic, and chipotle peppers
  • Add this paste, sour cream, oregano, salt, lime juice, oregano to a bowl, and combine thoroughly. Add the paneer, black beans, and corn. Mix and set aside for 20-30 minutes.
    Marinating paneer
  • Soak the rice for 15 minutes and drain it completely.
    Drained rice after soaking
  • In the meantime, roast the poblano peppers and set aside for them to cool. Peel and chop the peppers.
    Processing poblano peppers
  • Heat ghee in a pan. Add the cumin and fennel seeds, fry for 30 seconds. Add the chopped jalapeno pepeprs and onion and cook for 4 minutes.
    sauteeing onions in ghee
  • Add cinnamon, cloves, fennel, cardamom, star anise, whole cardamom, bay leaf, cumin, serrana pepper, and chile de arbol to water and bring it to a boil. Add the rice and cook the rice for 6 minutes.
    cooking rice
  • To the onion mixture, add the salsa followed by the biriyani masala, coriander cumin powder, turmeric, and cayenne or chili powder. Cook for 1 minute.
    Adding the salsa and spices, and cooking it
  • Add the marinated paneer mixture, add quarter cup water and cook for 4-5 minutes. Set this aside.
    Adding the marinated panner, corn, and black beans and cooking it
  • Drain the rice in a collander and set aside.
    Draining the rice after 70% cooking
  • Mix saffron with warm milk and achiotte with water. Set aside.
    saffron milk and achiote water
  • For assembly: Divide the rice into three portions and add one part of the rice to a heavy bottomed pan. Next, divide the paneer mixture into half, add one part on top of the rice. Sprinkle with cilantro, mint, green onions, oregano. Add next part of the rice. Sprinkle with half of the poblano peppers, poblano cream, half of achiote water and saffrom milk and fried onions.
    Layering the biriyani
  • Repeat the layering one more time by adding the remaining half od the paneer mixture followed by rice, pobleno peppers, mint, cilantro, oregano, green onions, poblano cream, remaining acjioote water and saffron milk, sliced jalapenos, and fried onions.
    Final layering of the biriyani before steaming
  • Cover with a lid, place the pan on a heated cast-iron pan. Reduce the heat and Steam for 20 minutes.
    Biryani after steaming or 'DUM'
  • Serve the chipotle paneer biriyani with a little poblano cream or sour cream on the side.
    Chipotle Paneer Biriyani served with poblano cream