Paneer Biryani Recipe
Paneer Biryani is a rich and flavorful rice dish where soft paneer cubes are marinated in aromatic spices and layered with basmati rice. This vegetarian version of the classic biryani is perfect for special occasions or a satisfying weeknight dinner. The fragrant spices, tender paneer, and perfectly cooked rice make this dish a true delight.
Description
Paneer Biryani is a delicious and aromatic dish that’s perfect for a hearty meal. The combination of marinated paneer, fragrant rice, and rich spices makes it a favorite for both special occasions and everyday meals.
Ingredients
- 1 1/2 cups basmati rice
- 3 cups water
- 1 bay leaf
- 3 cloves 3-4
- 3 green 3-4 cardamom pods
- 1 cinnamon -inch stick
- Salt to taste
- 200 grams 200-250 paneer, cut into cubes
- 1/2 cup yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon salt
- 1 tablespoon ginger-garlic paste
- 1 tablespoons 1-2 lemon juice
- 2 tablespoons oil or ghee
- 1 large onion, thinly sliced
- 1 green 1-2 chilies, slit
- 1 large tomato, chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fried onions (optional)
- 2 pinch A of saffron soaked in tablespoons warm milk (optional)
- 2 tablespoons ghee or butter
For the Rice:
For the Paneer:
For the Biryani:
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain.
- In a large pot, bring 3 cups of water to a boil. Add the bay leaf, cloves, cardamom pods, cinnamon stick, and a pinch of salt.
- Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% cooked (it should be slightly undercooked). Drain the rice and set aside.
- In a large bowl, mix the yogurt, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, salt, ginger-garlic paste, and lemon juice.
- Add the paneer cubes to the marinade and gently mix to coat them evenly. Let the paneer marinate for at least 30 minutes.
- Heat 2 tablespoons of oil or ghee in a large pan over medium heat. Add the marinated paneer and cook for 2-3 minutes on each side until lightly browned. Remove from the pan and set aside.
- In the same pan, add more oil or ghee if needed. Sauté the sliced onions until golden brown.
- Add the green chilies and chopped tomatoes, cooking until the tomatoes soften.
- Add half of the chopped coriander and mint leaves, and stir to combine.
- Return the cooked paneer to the pan and gently mix everything together.
- In a heavy-bottomed pot or a large oven-safe dish, layer half of the cooked rice at the bottom.
- Add the paneer mixture over the rice.
- Layer the remaining rice over the paneer.
- Drizzle the saffron milk (if using) over the top layer of rice. Add the fried onions and dot with ghee or butter.
- Cover the pot with a tight-fitting lid or aluminum foil.
- For stovetop cooking: Place the pot over low heat and cook for 20-25 minutes, allowing the flavors to meld together.
- For oven cooking: Preheat the oven to 350°F (175°C) and bake the biryani for 25-30 minutes.
- Once cooked, gently fluff the biryani with a fork. Garnish with the remaining fresh coriander and mint leaves.
- Serve hot with raita, salad, or a side of your choice.
Prepare the Rice:
Marinate the Paneer:
Cook the Paneer:
Prepare the Biryani Base:
Assemble the Biryani:
Cook the Biryani:
Serve:
Note
- Paneer: You can lightly fry the paneer cubes before marinating them for a firmer texture.
- Rice: Ensure the rice is slightly undercooked before layering, as it will finish cooking during the final step.
- Saffron: If you don’t have saffron, you can substitute with a pinch of turmeric mixed in warm milk for color.
