Paneer Biryani Recipe
Recipe information
Make Paneer Biryani in just 1h . Basmati rice cooked with paneer & exotic spices
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Ingredients
Main Ingredients
Spices
Other Ingredients
Preparation
1. 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.
2. 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.
3. Chop the Vegetables
Finely chop the onion and tomato. Set aside the peas and chopped coriander and mint leaves.
Cooking
4. 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.
5. Sauté Onion
Add the chopped onion to the pot and sauté until it becomes translucent and lightly golden.
6. 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.
7. Combine Ingredients
Add the drained rice, green peas, and salt to the pot. Gently mix to combine all the ingredients.
8. 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.
9. 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.
10. Serve
Fluff the biryani with a fork and serve hot with raita or salad.
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