Paneer Biryani Recipe
Paneer Biryani Recipe

Paneer Biryani Recipe

Paneer Biryani Recipe

Here is a delight for all paneer lovers. Paneer Biryani is rice flavored and layered with spices and cottage cheese/paneer.

Ingredients Paneer Biryani Recipe

For masala

  • 2 cups basmati rice
  • 250 grams paneer cut into pieces
  • Whole garam masala (shahi jeera, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves)
  • 2 onions sliced
  • 2 tbsp ginger garlic paste
  • 2 tomatoes sliced
  • 5-6 sliced green chillies
  • ½ cup chopped mint leaves
  • 2 tbsp yoghurt
  • 2 tbsp chilli powder
  • 2 tbsp biryani masala
  • 1 tbsp turmeric powder
  • ½ cup green peas
  • 1 cup red,green and yellow capsicum sliced
  • 4 tbsp ghee
  • salt as per taste
  • coriander leaves

For garnishing

  • Onion – 1, finely sliced & fried
  • Fried Cashews & raisins – a handful
  • Ghee
  • Yellow and red food color diluted in milk
  • Coriander & Mint leaves

Method

  • Cook the rice and keep it aside.
  • In a deep pan, heat oil and fry the paneer pieces till golden brown.
  • Take another pan and heat ghee.
  • Add sliced onions and whole garam masala.
  • Once the onions are translucent add ginger garlic paste.
  • Now add sliced tomatoes. Let it cook for 5 mins. Add mint leaves.
  • Add biryani masala, chilli powder and yoghurt. Let everything cook for 10 mins
  • Finally add fried paneer cubes, veggies and coriander leaves. The paneer masala is ready.
  • Heat a non-stick pan, add the onions and cashew/raisins and dry roast on a medium flame stirring continuously till the onions turn brown.
  • Start layering the rice with the masala now.
  • Take a heavy bottomed vessel/non stick pan. Add a spoon of ghee. Put one layer of rice. Now add another layer of paneer masala. Again spread layer of plain rice. Add 2 spoons of colored milk. Now add the caramelized onions with cashewnuts and raisins. Repeat these steps for next 2 layers and cover the pan with a tight lid.
  • Heat a tava, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
  • Garnish the rice with coriander leaves and serve it hot with raita.