Take A high speed blender and add all the ingredients mentioned under to make biriyani masala and grind to a smooth powder, Remove and keep aside
Add the ingredients under 'to make onion paste' (onions, green chilli, ginger and garlic) and grind it to a coarse paste
Wash the zeeraga samba rice several times until the water runs clear and measure and add the water in to it and let it soak.
Heat a pressure cooker, add oil and ghee (2 tbsp), Once hot add the ground onion, green chilli and ginger garlic paste .
Sauté on medium heat, add some salt and cook until the onions slightly turn brown .
Add the prepared biriyani masala and mix it in. Cook until the masala and the onion paste cooks and oil begins to bubble on the surface.
Add yoghurt, Corriander, mint leaves, and mix together and cook for 5 mins.
Add red chilli powder, Corriander powder, cumin powder and mix it in. Cook until oil separates on the sides and the masala base turns darker in shade.
Add the paneer cubes and mix it in. Cook for 5 mins until the paneer pices absorb all the flavours.
Measure and add the water which was used to soak the rice water to the pressure cooker.
Bring it to a boil, add the soaked rice and stir it in a few times.
Check for salt and add more if needed.
Squeeze the lemon juice. Close the pressure cooker and pressure cook for 1 whistle on medium flame.
Turn the flame to low and cook for 10-15 mins on low.
Turn off the flame after 10 mins. Allow the pressure to release, gently open the lid and fluff the rice from the sides.
Add the remaining ghee on top and cover and let it sit for 20 mins before serving.
Serve hot with raitha.
You can replace with basmati rice, but this tastes better with the short grained zeeraga samba rice. The nutmeg and stone flower adds a unique flavour to this regional style of biriyani don’t skip it. Zeeraga samba rice tastes great in ghee rice or zeera rice.
Keyword one pot recipes, Paneer Recipes, Thalappakatti