Paneer Biryani Recipe

Soak the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.

Prepare the Paneer

Cut the paneer into cubes. If using store-bought paneer, you can lightly fry the cubes in ghee for a few minutes until golden, then set aside.

Chop the Vegetables

Finely chop the onion and tomato. Set aside the peas and chopped coriander and mint leaves.

Cook the Spices

In a large pot, heat ghee or oil over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.

Sauté Onion

Add the chopped onion to the pot and sauté until it becomes translucent and lightly golden.

Add Tomatoes and Spices

Stir in the ginger-garlic paste and sauté for another minute. Add the chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes soften.

Combine Ingredients

Add the drained rice, green peas, and salt to the pot. Gently mix to combine all the ingredients.

Add Water

Pour in 4 cups of water. Bring to a boil, then reduce heat to low. Cover the pot with a lid and let it cook for 15-20 minutes, or until the rice is fully cooked and water is absorbed.

Add Paneer

Once the rice is cooked, gently fold in the paneer cubes, coriander leaves, and mint leaves. Allow it to sit covered for an additional 5 minutes to infuse flavors.

Serve

Fluff the biryani with a fork and serve hot with raita or salad.