Indo-Chinese Style Paneer Biriyani

Hello everyone I am Debashis, a recipe blogger. I am from India and I believe Indian food is much more than $10 all you can eat buffet. I share recipes of lesser known Indian dishes in North America online and with folks to help people cook good Indian food at home. I also want to remove the myth that all Indian food is spicy.

Indo Chinese food and Biriyani are two of my biggest weaknesses in food, one evening I wanted to cook something different and that led to this experiment. I call it the Indo Chinese Biriyani as it uses elements from both the dishes and brings them together.It is also an Instant Pot recipe and hence is easy to prepare.

Historically Indo Chinese food originates from the China town in Kolkata where Chinese migrants settled down during the early 18th century to work on sugar mills. The debate is still on if Nanking or Eau Chew is the first Chinese restaurant in India but Indo Chinese food saw its renaissance after the Indo Sino war which forced a lot of Chinese folks living in Kolkata to convert their tanneries into restaurants. The result is history as Chinese style of cooking married with Indian spices gave birth to a cuisine which is very popular and the most sought out food in India.It’s sold by road side street vendors and also in restaurants, so its both rustic and exotic and that is the beauty of this cuisine.Biriyani similarly has its root from Iran , but found its home in almost every state in India after Mughals introduced it. You can find Hyderabadi, Sindhi, Kolkata, Thalaserry, Thalapakattu,Karachi and so many other varieties of Biriyani’s in the country which talks about its popularity across Pan India.This dish is an ode to my love for both the dishes.

Ingredients :2 Potatoes cut into medium pieces

8 Garlic pods, chopped small

¼ Green Bell Pepper sliced into thin long pieces

1 Green Bell Pepper diced into medium pieces

1 Teaspoon of Cumin powder

1 Teaspoon of Chili powder

1 Tablespoon of Soy sauce

2.5 Tomatoes diced into small pieces

2 Teaspoons of Chili-Garlic sauce

2 Teaspoons of Schezwan sauce

½ Tablespoon of Tomato sauce

1lb Paneer diced into medium pieces (Cottage Cheese)

3 Teaspoons of Ghee (Clarified Butter)

1 Onion chopped thin

1 Teaspoon of Turmeric Powder

2 Teaspoons of Garam Powder

Salt to taste

3 cups of Basmati rice soaked in water

Cilantro and Mint leaves to garnish. (Optional)

Ground Spices –1 Star Anise

2 Black Cardamom

4 Bay leaves

1.5 Mace leaves

1 Tablespoon of Shah Jeera

5 cloves

5 Cardamom pods

1 Cinnamon

1 Spoon of Coriander seeds

1. Pour some oil in the Instant Pot and switch on the sauté mode, you can always use a wok if you do not want to use the IP

2. Add the potatoes and start frying them

3. Sauté till they are 40% cooked. Take them out and keep them aside

1. Add some oil into the Instant Pot, use medium heat

2. Add the chopped garlic into the Pot and sauté for 2 minutes

3. Add the bell peppers in the pot and sauté for another minute

4. Now add cumin and chili powder, stir and sauté for 2 minutes

5. Pour the soy sauce and mix them while cooking for 2 more minutes

6. Add 1.5 tomatoes and sauté for another minute

7. Pour the Chili Garlic, Tomato and Schezwan sauce in the pot, mix and sauté them for 2 minutes

8. Add the Paneer in the pot and mix them together

9. Close the lid and cook them for 5 minutes10. Take out the Paneer along with the light gravy produced by the sauces and keep them aside

1. In the same Pot, add the ghee and bring the pot to heat in sauté mode

2. Add the ground spices and sauté for 3 minutes

3. Add the onions and fry them until they turn into golden brown in color. Stir occasionally

4. Add the turmeric and garam masala and sauté for 3 more minutes

5. Add one bell pepper diced into medium pieces and sauté for 2 minutes

1. Add the rest of the tomatoes, salt to taste, soaked basmati rice, fried potatoes prepared earlier, Paneer mix prepared earlier, 4.5 cups of water for Instant pot (6 for Pressure cooker)

1. Close the lid and cook in rice mode in Instant Pot, cook until one whistle if you are using a pressure cooker

2. Release the pressure and open the lid, the Biriyani is ready

3. Garnish with cilantro and mint leaves and serve hot