Paneer Biryani

Paneer biryani is one of the most delicious recipes. Shuddh Paneer gets marinated in fresh spices and added with Moderately cooked Basmati and fresh vegetables. A flavorful, spice-laden dish no one can resist. So here’s how you can make one.

  • Prep time – 30 mins
  • Cooking time – 30 mins
  • Serving – 4

Ingredients : 3 PartsMarination :

  • Cottage cheese (Shuddh Paneer) – 150 – 200grams
  • Coriander (chopped)
  • Mint (Pudina)
  • Capsicum (Half) – Cubes
  • Onion – 1/2 (chopped)
  • Yogurt (Curd) – 1 Cup
  • Kashmiri Chili powder – 3/4 Teaspoon
  • Ginger-Garlic paste – 1 Teaspoon
  • Turmeric – 1/4 Teaspoon
  • Biryani Masala – 2 Tablespoon
  • Oil – 1 Teaspoon
  • Lemon juice – 1 Teaspoon
  • Salt to taste

Rice :

  • Basmati Rice – 1 Cup (Soak in water for 30 Mins)
  • {Optional} Carrot – 1/2 Cup (Chopped) (Boiled separately)
  • {Optional} Peas – 1/2 Cup (Boiled Separately)
  • Cinnamon – 2-3 Pods
  • Cardamom – 2 pcs
  • Cloves – 3 pcs
  • Green Chili – 1
  • Bay leaf (Tej Patta) – 2 leaves
  • Pepper – 1 Teaspoon
  • Oil – 2 teaspoon
  • Salt to taste

Biryani :

  • Water – 1/2 Cup
  • Oil – 2 Tablespoon
  • Clarified butter (ghee) – 1 Teaspoon
  • Star-anise – 1 pc
  • Bay leaf (Tej Patta) – 2 leaves
  • Black Cardamom – 1 Pod
  • Mace (Javitri) – 1
  • Cardamom – 2 Pods
  • Shahi Jeera – 1 teaspoon
  • Onion (sliced) – 1/2
  • Tomato (finely chopped) – 1
  • Coriander (chopped)
  • Biryani masala – 1/4 teaspoon
  • Saffron milk

Garnishing :

Dry Fruits & Nuts and Coriander.

  • The first step is to marinate cottage cheese (Shuddh paneer), take a large bowl, add oil, lemon juice curd, turmeric, chilli, ginger garlic paste, biryani masala, and salt to taste.
  • Add cottage cheese (paneer) cubes, onion, capsicum to the bowl and mix them well until cubes get coated well. Let it sit for 30 minutes.
  • Take a large pot; add water and oil.
  • Add pepper, cardamom, cloves, cinnamon, bay leaf, chilli. Add soaked basmati rice and salt to taste.
  • Let it boil for about 3-5 minutes depending on the basmati rice on medium heat, drain the water and let the rice rest.

Now the next step involves cooking biryani, which is again optional. Biryani can be cooked in many ways like Dum, Pressure cook or using kadhai for cooking. Here we are cooking in a deep pot (kadhai).

  • Take a large kadhai, add oil and ghee. Add all the spices (bay leaf, star anise, black cardamom, jeera, and mace) let it sizzle.
  • Add tomato, onion and cook until tomato changes its texture.
  • Add the marinated paneer into the pot and simmer until the marination starts releasing oil. Now add half cooked rice we prepared and mix it thoroughly.
  • Sprinkle mint, coriander, biryani masala, and add saffron, ghee, and water.
  • Cover the top and cook for 20 minutes until ready.

Serving Suggestion :

Enjoy this delicious biryani with raita and onion on the side.