Paneer Biryani Recipe
Paneer Biryani Recipe is a delicious simple vegetarian biryani cooked with aromatic spice. Jeera Samba rice cooked with malai paneer, all in one pot. Best served with a raita for a lovely Sunday brunch.
Paneer Biryani is a family favorite at home. Short grain jeera samba rice is cooked in a classic onion-tomato masala along with whole spices like cardamom, cinnamon, cloves and bay leaves that lend robust flavour to the biryani.
The addition of soft and smooth paneer, adds the element of protein into this main course. It can be served during the weekdays for lunch for Sunday brunch or even at parties.
Serve the Paneer Biryani along with Onion Raita Recipe - Pyaz Ka Raita Recipe for a simple soulful meal.
The Paneer Biryani also makes an excellent lunch box idea or even a weeknight dinner.
If you like Biryani Recipes you must try the different version that we have -
10 M
45 M
55 M
4 Servings
Ingredients
- 2 cups Seeraga (Jeeraga) Samba rice
- 250 grams Paneer (Homemade Cottage Cheese) , cut into medium sized cubes
- 2 Onions , thinly sliced
- 4 Tomatoes , finely chopped
- 2 inch Ginger , finely chopped
- 6 cloves Garlic , finely chopped
- 2 Green Chillies , slit
- 3 Cloves (Laung)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Bay leaves (tej patta)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander (Dhania) Powder
- 120 ml Coconut milk
- 1/2 cup Mint Leaves (Pudina) , finely chopped
- 2 tablespoons Ghee
- Salt , to taste
How to make Paneer Biryani Recipe
To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking.
Wash and rinse the rice in water and keep aside.
Heat ghee in the pressure cooker over medium heat; add the onion, ginger and garlic and saute until the onions have softened and turned slightly brown .
Stir in the spices - cardamom, cloves, cinnamon and bay leaves and saute for a couple of minutes.
Stir in chopped tomatoes along with turmeric powder, chili powder and coriander powder. Saute until the tomatoes become mushy and soft.
To put the paneer biryani together, add the paneer, rice, coconut milk and salt. Stir well to combine. Add 1-½ cups of water and over the pressure cooker.
Pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once the pressure is released, open the cooker, wait for a few minutes and then add the chopped pudina leaves and stir to combine the Paneer Biryani.
Serve hot Paneer Biryani along with Onion Raita Recipe - Pyaz Ka Raita Recipe for a simple soulful meal.
