Paneer Biryani Recipe
Paneer Biryani Recipe is aromatic, flavorful, and it is loved by many. It is made by layering rice, paneer, and veggies with some spices. It is best enjoyed with yogurt or raita.
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Equipment
Instant Pot
Cast Iron Skillet
Dutch Oven
Ingredients
For Rice:
- 2 cups Rice rinsed
- 1 tablespoon Ghee
- 3-4 tablespoon Oil
- 2 litres Water
- 2 Star Anise
- 2 Black Cardamoms
- 2 Green Cardamoms
- 1 Cinnamon Stick
- 1 Bay Leaf
- 1 tablespoon Cilantro chopped
- 1 tablespoon Mint Leaves chopped
For Paneer:
- 2 cup Paneer or as needed
- 2 Onion thinly sliced
- 2 medium Tomatoes
- 1 tablespoon Ginger-Garlic Paste
- 8-10 Cashews or soaked Almonds
- 2 tablespoon Ginger- Garlic Paste
- 1 Cup Veggies optional
- 1 Cup Yogurt whisked
- 2 tablespoon Biryani Masala
- ½ teaspoon Kashmiri Red Chili Powder
Layering:
- ¼ Cup Cilantro chopped
- ¼ Cup Mint Leaves chopped
- ¼ Cup Milk
- 3-4 strands Saffron
- 1 tablespoon Rose Water
- 10-12 Cashews fried in Ghee (optional)
Instructions
HOW TO MAKE IT ON STOVE-TOP:
- First and foremost is to fry the onion. Add onions to the oil and fry the onion until crispy and brown & keep stirring in the between.Once the onions are fried, place the onions on a paper towel to remove excess oil.
- Boil water in a big pot. Flavor the water with star anise, green cardamom, black cardamom, cloves, cinnamon, salt, ghee, and bay leaf.
- Add rinsed rice in boiling water for 5 minutes or until the rice is 70-80% cooked.Once partially cooked, drain the liquid in a mesh strainer and soak in cold water to stop the cooking process. Next, remove the whole spices (cloves, cardamoms, cinnamon, star anise, and bay leaf).
- Add tomatoes, ginger, garlic, and cashews to the oil. Cook for 3-5 minutes until tomatoes turn soft & mushy. Once tomatoes are cooked, blend them until smooth. Transfer the blended tomatoes to a pan and add yogurt, biryani masala, Kashmiri red chili powder, and salt. Cook for 2-3 minutes. Once mixed, add paneer cubes and stir until the paneer cubes are properly coated.
- In a cast-iron skillet or in a big pot layer rice and paneer masala. Start by adding paneer masala and top with fried onions & chopped cilantro & mint leaves.
- Add a second layer of partially cooked rice and top it with rose water, ghee, and saffron milk or saffron oil. Repeat the layering process if needed.(Note- Saffron Milk: Add saffron to boiling milk and soak for 10-15 minutes. After soaking, the milk will turn yellow & saffron milk will be ready).
- Cover the pot with the lid and cook it a low heat for 10-15 minutes.(Note: Make sure there is no gap between the lid and the pan/pot. To seal it, line the chapatti dough over the edges of the lid & pan.
- Once the rice is cooked, adjust the seasoning and carefully mix it so that the rice doesn't get broken. Then serve the Paneer Biryani Recipe with Yogurt or Raita.
HOW TO MAKE AN INSTANT POT:
- Add oil in the inner pot and press Saute. Fry onions till they turn brown in color. Stir them continuously while frying. Once the onions are fried, place the onions on a paper towel to remove excess oil.
- Add tomatoes, ginger, garlic, and cashews to the leftover oil. Cook for 3-5 minutes until tomatoes turn soft & mushy. Once tomatoes are cooked, blend them until smooth. Transfer the blended tomatoes to the pot and add yogurt, biryani masala, Kashmiri red chili powder, and salt.Once mixed, add paneer cubes and stir until the paneer cubes are properly coated.
- Meanwhile, add all the whole spices in a muslin cloth and tie a knot. Put this muslin cloth bundle in the pot.(Note: This way whole spices will not come into the mouth while eating).
- Then add yogurt, Biryani Masala, and Kashmiri Red Chili Powder to the pot. Once the oil separates & all the liquid is absorbed, then cancel saute.
- Once mixed, add paneer cubes and stir until the paneer cubes are properly coated.
- Add 2 cups of water, over the edges. Then layer with cilantro & mint leaves, and fried onion.
- Add rinsed rice and layer with rose water and saffron milk or saffron oil and close the lid. (Note- Saffron Milk: Add saffron to boiling milk and soak for 10-15 minutes. After soaking the milk will turn yellow & saffron milk will be ready).
- Close lid with the vent in the sealing position, and pressure cook for 6 minutes. Do NPR (No Pressure Release). When the valve goes down, open the lid, take the muslin cloth out and mix everything carefully without breaking the rice. Enjoy your delicious veg biryani with cucumber raita.
Notes
How to Store Paneer Biryani Recipe?
You can make Paneer Biryani Recipe in larger quantities and store it in an air-tight container. Then, store it in the fridge for 3-5 days and heat it in the microwave when you want to eat it again.
What to serve it with?
You can serve Paneer Biryani Recipe with yogurt or raita (Yogurt Dip), sliced onions, and green chutney.
Why is my Biryani mushy & soggy?
If your biryani turned out mushy & soggy, there is lots of liquid. Add less yogurt and use a big pan/pot to absorb all the moisture.
Nutrition Facts
Paneer Biryani Recipe
Amount per Serving
Calories
479
Calories from Fat 225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
47
mg
16
%
Sodium
51
mg
2
%
Potassium
333
mg
10
%
Carbohydrates
49
g
16
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
15
g
30
%
Vitamin A
1583
IU
32
%
Vitamin C
10
mg
12
%
Calcium
361
mg
36
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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