Biryani Millet Rice
Paneer and Pepper Millet Biryani
Ingredients
- 500 g Cooked MadeBetter Biryani Millet
- 200 g Paneer (Small cubes)
- 180 g Bell pepper (Bite-size pieces)
- 120 g Onion (Sliced)
- 140 g Tomato (Chopped)
- 80 g Plain curd
- 20 ml Cold-pressed oil
- 15 g Ginger-garlic paste
- 10 g Mint
- 10 g Coriander
- 2 g Cumin
- 1 g Cinnamon
- 6 g Biryani masala
- 0.5 g Turmeric
- 10 ml Lemon juice
- 30 ml Water for masala
- 4 g Salt
Make it, step by step
- Heat half the oil; briefly colour paneer on two sides. Remove before it dries.
- Add remaining oil, cumin, cinnamon and onion; cook for 6 minutes. Add ginger-garlic paste, tomato, masala, turmeric, salt and 30 ml water; cook for 5 minutes.
- Add bell pepper for 3–4 minutes until softened but holding shape. Lower heat, add curd and return paneer; cook for 2 minutes.
- Fold in 500 g cooked millet, mint and coriander. Cover and heat gently for 4–5 minutes until hot throughout.
- Turn off heat, add lemon juice and remove cinnamon; serve.
Useful tips
- Colour the paneer briefly and remove it from the pan; prolonged frying can make it dry and chewy.
Allergens: Milk from paneer and curd. Check biryani masala and other ingredient labels for added allergens.
