Paneer Biryani Recipe, Paneer Recipes

Basmati rice 1 and 1/2 cup Paneer cubes 1 to 1.5 cups Red chili powder 1 and 1/2 tsp + 1/2 tsp Thick yogurt 2 tblsp Salt as needed Oil 3 tblsp Ghee 2 tsp Green chili 1-2 Coriander leaves + mint leaves one handful Ginger garlic paste 2 tsp Onion 2 Tomato 1 Turmeric powder 1/4 tsp Saffron a pinch Milk 1 tblsp Biryani masala 1 tsp Water 2 cups

Method:

• Wash the basmati rice and soak it in 2 cups water for 20 mins.
• Soak saffron in warm milk.
• In a bowl add paneer cubes, thick yogurt, salt and 1 and 1/2 tsp red chili powder.
• If using frozen paneer immerse it in hot water for 10 minutes and then take out and marinate.
• Mix well and let this sit for 15 minutes.
• If the yogurt is not thick, put it in a tea strainer for 10 minutes and then add it to the paneer.
• Ensure that the yogurt is not sour.
• Chop the onions lengthwise and puree the tomato. Slit the green chili.
• In a pressure cooker add oil and ghee and add in the onions and green chili.
• Saute till golden brown,ensure not to burn it. Browning the onions gives a nice taste to the biryani,so patiently do it by cooking in a medium flame.
• Add the ginger garlic paste to this.
• Saute till the raw smell goes off.
• Add the pureed tomato to this.
• Mix well and add the 1/2 tsp red chili powder,turmeric powder and salt,
• Cook in a medium flame, for a minute.
• Add the marinated paneer cubes.
• Gently mix well and let this cook for 2 minutes.
• Add the finely chopped coriander mint leaves to this.
• Add the biryani masala,i used aachi brand biryani masala.
• You can replace with garam masala too.
• Mix well and let this cook for a minute.
• Add the soaked basmati rice, keeping the water beside.
• Saute the rice for a minute.
• Add the water and saffron milk.
• Mix well.
• Check for salt and masala. If you feel it is less you can add little more biryani masala and salt.
• The key for checking is, the masala water should taste slightly strong of spices and salt.
• Cover the pressure cooker and cook till one whistle.
• Then put this to a lowest flame possible and keep it for 5 minutes.
• Switch off the flame.
• Allow the pressure to release on it own.
• Open and gently give it a nice mix.
• Add chopped coriander leaves,and give it a gently stir.
• Paneer biryani is ready to serve.
• Serve hot with onion raita .

Method with step wise pictures:

• Wash the basmati rice and soak it in 2 cups water for 20 mins.
• Soak saffron in warm milk.

• In a bowl add paneer cubes, thick yogurt, salt and 1 and 1/2 tsp red chili powder.
• If using frozen paneer immerse it in hot water for 10 minutes and then take out and marinate.
• Mix well and let this sit for 15 minutes.

• If the yogurt is not thick, put it in a tea strainer for 10 minutes and then add it to the paneer.
• Ensure that the yogurt is not sour.
• Chop the onions lengthwise and puree the tomato. Slit the green chili.
• In a pressure cooker add oil and ghee and add in the onions and green chili.
• Saute till golden brown,ensure not to burn it. Browning the onions gives a nice taste to the biryani,so patiently do it by cooking in a medium flame.
• Add the ginger garlic paste to this.
• Saute till the raw smell goes off.

• Add the pureed tomato to this.
• Mix well and add the 1/2 tsp red chili powder,turmeric powder and salt.
• Cook in a medium flame, for a minute.

• Add the marinated paneer cubes.
• Gently mix well and let this cook for 2 minutes.
• Add the finely chopped coriander mint leaves to this.

• Add the biryani masala,i used aachi brand biryani masala.
• You can replace with garam masala too.
• Mix well and let this cook for a minute.

• Add the soaked basmati rice, keeping the water beside.
• Saute the rice for a minute.
• Add the water and saffron milk.
• Mix well.

• Check for salt and masala. If you feel it is less you can add little more biryani masala and salt.
• The key for checking is, the masala water should taste slightly strong of spices and salt.
• Cover the pressure cooker and cook till one whistle.
• Then put this to a lowest flame possible and keep it for 5 minutes.
• Switch off the flame.
• Allow the pressure to release on it own.
• Open and gently give it a nice mix.

• Add chopped coriander leaves,and give it a gently stir.
• Paneer biryani is ready to serve.
• Serve hot with onion raita .

1. This paneer biryani was medium spicy and i used home made red chili powder. Use chili powder according to the spiciness of it and as per your family’s taste buds.
2. Since we are adding yogurt and saffron milk, you can add this much quantity of spices as it will lessen the spiciness.
3. You can marinate the paneer overnight and keep inside the refrigerator also for making paneer biryani the next day.