Paneer biryani recipe
On this Wikipedia the language links are at the top of the page across from the article title. A paneer biryani recipe-based dish with many thick cheese cubes together with some vegetables and spices is shown. In the lower parts of the image, some coriander leaves have been added on top as a garnish.
The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer. According to Arthur Berriedale Keith, a kind of cheese is “perhaps referred to” in Rigveda 6.
A widely accepted theory is that like the word itself, paneer originated in Persianate lands and spread to the Indian subcontinent under Muslim rule. Another theory is that the Portuguese may have introduced the technique of “breaking” milk with acid to Bengal in the 17th century. Thus, according to this theory, Indian acid-set cheeses such as paneer and chhena were first prepared in Bengal, under Portuguese influence. Percentages are roughly approximated using US recommendations for adults. In North Indian cuisines, the curds are wrapped in cloth, placed under a heavy weight such as a stone slab for two to three hours, and then cut into cubes for use in curries. In the area surrounding the city of Surat in Gujarat, surti paneer is made by draining the curds and ripening them in whey for 12 to 36 hours.
Paneer is the most common type of cheese used in traditional cuisines from the Indian subcontinent. This section does not cite any sources. Anari, a fresh mild whey cheese produced in Cyprus, is very similar in taste and texture to fresh Indian paneer. Circassian cheese is produced using a similar method and is close in consistency to paneer, but is usually salted. Paneer—An Indian soft cheese variant: a review”. Journal of Food Science and Technology.
The American Heritage Dictionary entry: paneer”. Sweet Treats around the World: An Encyclopedia of Food and Culture. Vedic Index of Names and Subjects. Prehistoric Antiquities of the Aryan Peoples. Milk – Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery 1999.
The Technology of Traditional Milk Products in Developing Countries, Food and Agriculture Organization of the United Nations, 1990, p. Indo-Portuguese Encounters: Journeys in Science, Technology, and Culture. India: Food and Cooking: The Ultimate Book on Indian Cuisine. The Hare Krishna book of Vegetarian Cooking. Paneer is a fresh, unsalted white cheese. It requires no ageing or culturing, and is very easy to make at home.
It is very versatile, and an all-time favourite ingredient from my time growing up in India. Paneer is an important food in south Asian countries, which is unsurprising considering milk is a prominent part of the cuisine. It’s also vegetarian, which suits the meat-free diet of many in India, and makes paneer a very popular ingredient for curries, particularly in the north. Paneer has a mild, milky flavour and a dense crumbly texture that goes beautifully well with strong spicy flavours used in many classic Indian dishes.
Because it won’t melt like other cheeses, chunks of it can be stirred into soups or curries and remain intact. It’s more versatile than that, however. It’s great in kebabs, and is also lovely when crumbled over flatbreads or into a sandwich. India and is used to make some very popular sweets like rasgulla and sandesh. You can buy paneer at many stores these days, but homemade paneer tastes much more fresh. All you need is a pot, a sieve, and muslin cloth, and you are ready to go.
To make the paneer from Jamie’s saag paneer recipe, pour milk into a pan and bring it to a boil. Reduce the heat and slowly add the lemon juice to it, stirring the whole time. It should start to curdle straight away. Remove it from the heat and leave it to stand for 10 minutes to give the acid time to completely separate the curds and whey. Line a sieve with a large piece of muslin and place it over a bowl. Carefully pour the mixture into the sieve to collect the curds in the muslin.
