Chef Sumiet Raghuvanshi of The Parking Lot, Kolkata shares Palak Paneer Biryani recipe

Try out the special Palak Paneer Biryani by Chef Sumiet Raghuvanshi

author_img Farah Khatoon Published :  25th October 2019 12:00 AM   |   Published :   |  25th October 2019 12:00 AM
Palak_Paneer_Biryani

Palak Paneer Biryani

YOUNG AND EXPERIMENTAL Chef Sumiet Raghuvanshi of The Parking Lot is known for his finesse when it comes to fusion recipes. He not only gives regular dishes a happy twist, but also ensures that the distinct taste of each ingredient is not lost in transition. This Diwali, he dared to play around with the notes of the sacrosanct biryani. While Palak Paneer Biryani might sound like an oxymoron, the chef excels in his job with distinction. Here’s the recipe for you to try out at home.

 

Palak Paneer Biryani

Ingredients for the rice

Ghee 1 tbsp | Whole spices: a piece of cinnamon, few cloves, few green cardamom, bay leaf | One finely sliced medium size onion | Rice 1 cup (soaked in water for half an hour) | Salt to taste | Red cabbage 70 gm (puréed and strained) | Rose water few drops (to finish)

Method: ● Heat ghee in a pan, add the whole spices, and allow them to crackle. ● Add the onions and saute them. ● Add the soaked rice followed by red cabbage juice (ratio of juice: water — 2:1, for a rich purple colour). ● Add a few drops of rose water. ● Cover the pan with a lid and put on medium heat till cooked.

Lehsuni Palak

Spinach 2 big cups (250 gms) (blanched) | 4 chopped garlic pods | Cooking oil 1 tsp | A pinch of cumin | Coriander powder 1 tsp | Salt to taste | Lemon (a few drops)

Method: ● Chop the blanched spinach fine. ● Heat oil in a pan, add garlic and cumin. ● Once the cumin changes colour, add the spinach and put the pan on low heat. ● Add coriander powder, some cream and salt. ● Mix everything gently and squeeze in some lemon juice.

Paneer Gravy

Paneer 250 gm | Tomato 4 big pcs | A pinch of sugar | Cashew 5-10 pcs | Kasoori methi 1 tsp | Cream to finish | Garam masala 1 tsp | Coriander Powder 1 tsp | Kashmiri red chilli powder ½ tsp | Salt to taste

Method: ● Boil tomatoes and cashew together, purée them to a fine paste. ● Put in a pan, adjust the consistency. ● Add all the spices and allow the gravy to cook for 10 to 15 mins on medium to low heat. ● Add paneer and cook for another five minutes, then finish with cream.

For Garnish Fried onion slices, fried garlic, mint, coriander, ginger slices, pomegranate, fine bhujiya.

Assemble: Put the prepared purple pulao, followed by lehsuni palak, and paneer gravy. Put the entire garnish (mentioned above). Tip: Squeeze a slice of lemon on the rice, for it to change the colour from purple to pink!

Comments