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Paneer biryani is an Indian rice recipe. It is a one pot meal full of flavours and goodness of paneer. Paneer is all time favourite of all. You can make this for lunch, brunch or dinner. Do try this recipe and do not forget to drop a comment for me. You also can like, share and subscribe.
Ingredients
For Paneer Marination:
- 1/2 cup Dahi / Yogurt
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Biryani masala
- Salt to taste
- 1 tbsp Kasuri methi
- 1 tbsp Fried onion
- Few Mint leaves
- Coriander leaves
- 250 gm Paneer
For Paneer Biryani:
- 3 tbsp Oil
- 1/2 tsp Cumin seeds
- 1/2 cup Finely chopped Onion
- 1/4 cup Finely chopped Tomato
- 1 tsp Ginger garlic paste
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tbsp Coriander powder
- 2 Green chillies slit
- Salt to taste
- 2 tbsp Yogurt
- 1 tsp Biryani masala
- Finely chopped Coriander
- Few Mint leaves
- 2-3 tbsp Water
- 1 1/2 cup Basamati rice
- 4 cups Water
- 2~3 Cinnamon sticks
- 2~3 Green Cardamom
- 3~4 Cloves
- 3~4 Black cardamom
- 1~2 Bay leaves
- 2 tbsp Salt
- 1 tsp Ghee
- Water in which rice is boiled
- Mint leaves
- Coriander leaves
- Fried Onion
- Few fried Cashew nuts
- 2~3 tsp Ghee
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Instructions
For Paneer Marination:
- In a bowl, take dahi.
- Add turmeric powder, coriander powder, red chili powder, biryani masala, salt.
- Crush kasuri methi in your palms and crush it.
- Add kasuri methi, fried onion, mint leaves and coriander leaves.
- Mix well and add paneer.
- Mix everything well together.
- Paneer should be coated well with the masala.
- Cover and rest it for about 30 minutes.
For Paneer biryani:
- Heat up oil in a pan.
- Add cumin seeds and let them splutter.
- Add onion and fry until onion turn light golden.
- Add tomato, ginger garlic paste, turmeric powder, red chili powder, coriander powder, slit green chillies and salt.
- Mix well and cook for about 2-3 minutes more.
- When tomatoes are well combined with onion, add yogurt, biryani masala, coriander leaves and mint leaves.
- Mix well and cook for 2 minutes more.
- Add water and mix well.
- Masala is already. Keep it aside.
- Take rice, wash it and soak in water for about 30 minutes.
- Drain the water and keep aside.
- Heat up water in a pan.
- Add cinnamon sticks, cardamom, cloves, black cardamom, bay leaves and salt.
- When water begins to boil, add rice and ghee.
- Cook rice until it is 70% cooked for about 7-8 minutes.
- Keep the rice aside.
- Take biryani masala and add water from boiled rice.
- Place a layer of cooked rice on the masala.
- Again add some more water from boiled rice.
- Give layer of marinated paneer.
- Put a layer of cooked rice again.
- Add mint leaves, coriander leaves, fried onion and fried cashew nuts.
- Add ghee. You can skip ghee if you don’t like.
- You also can add saffron water.
- Cover and cook on medium heat for 5 minutes.
- Lower down the heat to lowest and cook on lowest heat for 20 minutes more.
- After 20 minutes, turn off the gas and rest it for just 5 minutes.
- Paneer biryani is already.
- You can serve paneer biryani with raita or salad.
Notes
- Adding salt while cooking rice is important as it assures soaking taste of salt inside the rice
- Adding ghee helps to make rice non-sticky and adds a nice flavor.
- Add water while layering the rice helps in preventing the rice from sticking to the bottom of the pan.
Recipe Video
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