Paneer Biryani Recipe
Basmati rice cooked with paneer & exotic spices
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Ingredients
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Main Ingredients
Spices
Other Ingredients
Method
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
- 5
- 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.
