Paneer Biryani is a flavorful and aromatic Indian rice dish made with paneer (Indian cottage cheese), fragrant basmati rice, and a blend of spices. Here’s a simple recipe to make Paneer Biryani:
Ingredients:
- 1 cup basmati rice, soaked in water for 30 minutes and drained
- 200 grams paneer, cubed
- 1 large onion, thinly sliced
- 1 large tomato, chopped
- 1 green chili, slit lengthwise (adjust to taste)
- 1/2 cup yogurt (curd)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon biryani masala powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala powder
- 4-5 tablespoons ghee or oil
- A handful of chopped coriander leaves for garnishing
- A handful of chopped mint leaves for garnishing
- Salt to taste
- Saffron strands soaked in 2 tablespoons warm milk (optional)
Whole Spices:
- 2-3 green cardamom pods
- 2-3 cloves
- 1-inch cinnamon stick
- 1 bay leaf
Instructions:
- Prepare Paneer: Heat 2 tablespoons of ghee or oil in a pan over medium heat. Add the paneer cubes and sauté until they turn golden brown. Remove the paneer from the pan and set aside.
- Cook Rice: In a large pot, bring water to a boil. Add soaked and drained basmati rice along with salt and cook until the rice is 70-80% cooked. Drain the rice and set aside.
- Prepare Biryani Masala: Heat the remaining ghee or oil in a deep pan or pressure cooker. Add cumin seeds, whole spices (cardamom, cloves, cinnamon, bay leaf), and sauté until fragrant.
- Add Onions and Tomatoes: Add sliced onions and green chili. Sauté until the onions turn golden brown. Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Add chopped tomatoes and cook until they turn soft and mushy.
- Add Spices and Paneer: Add biryani masala powder, red chili powder, turmeric powder, and salt. Mix well. Then add the sautéed paneer cubes and gently mix everything together.
- Layering: In the same pan, layer half of the cooked rice over the paneer mixture. Sprinkle some chopped coriander leaves and mint leaves on top. Drizzle half of the saffron milk (if using). Repeat the layering process with the remaining rice, coriander leaves, mint leaves, and saffron milk.
- Cooking Biryani: Cover the pan with a tight-fitting lid. Cook on low heat for about 15-20 minutes, or until the rice is fully cooked and aromatic. If using a pressure cooker, cook for one whistle on low heat.
- Serve: Once the biryani is cooked, gently fluff the rice with a fork. Serve hot with raita, salad, or any side dish of your choice.
Enjoy your flavorful and aromatic Paneer Biryani!
