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paneer biryani recipe, how to make paneer biryani recipe | biryani recipes

paneer biryani recipe with step by step photos – mildly spiced and delicious dum cooked layered paneer biryani. i have been wanting to post a recipe of paneer biryani from a long time. finally adding the recipe. i have already posted paneer pulao recipe.

this paneer biryani recipe is very different than any paneer biryani recipe you must have seen or read. here i have just marinated the paneer cubes, layered with cooked rice and then dum cooked. so no gravy is made before. the paneer cubes do not become dense or hard as we are not cooking them twice.

easy in a way, but there is some prep work like frying the onions, which is also known as birista and cooking the rice. after that its just tightly cooking the layered biryani in a pot or in the oven. you can also check this easy paneer biryani recipe in pressure cooker.

the paneer biryani is mild and delicately flavored. so not spicy or hot. serve paneer biryani with raita like a onion-tomato raita or cucumber raita or boondi raita. you can also serve with sliced onion-lime salad or onion-tomato-cucumber salad.

if you are looking for more biryani recipes then do check veg biryani, veg biryani recipe mangalorean style, veg biryani in pressure cooker, veg biryani recipe in restaurant style and mushroom biryani recipe.

paneer biryani recipe below:

4.82 from 16 votes
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paneer biryani recipe
prep time
45 mins
cook time
20 mins
total time
1 hrs 5 mins
 
paneer biryani recipe - mildly spiced and delicately flavored paneer biryani.
course: main
cuisine: awadhi, north indian
servings: 2 to 3
calories: 1052 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
for birista or fried onions:
  • 2 medium to large onions Or 150 grams onions Or about 1 cup thinly sliced onions
  • 4 tablespoon oil or ghee
for cooking biryani rice:
  • 1 cup basmati rice or 180 grams of basmati rice
  • 4 cups water
  • 1 teaspoon salt
  • 1 inch cinnamon (dalchini)
  • 1 medium tej patta or 2 small tej patta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • 2 to 3 green cardamoms (chotti elachi)
  • ¼ teaspoon shahjeera (caraway seeds)
for paneer marination:
  • 200 to 250 grams paneer (cottage cheese)
  • 8 tablespoon curd (yogurt or dahi)
  • 1 teaspoon ginger paste Or 1 inch ginger crushed to a paste in a mortar-pestle
  • 1 teaspoon garlic paste Or 4 to 5 garlic cloves crushed to a paste in a mortar-pestle
  • 2 green chilies, chopped Or 1 teaspoon chopped green chilies
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ tablespoon chopped mint leaves (pudina patta)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon garam masala powder
  • ½ teaspoon coriander powder (dhania powder)
  • ¼ teaspoon shahjeera (caraway seeds)
  • 1 teaspoon lime juice
  • salt as required
layering ingredients for paneer biryani:
  • 3 tablespoon milk
  • 16 to 18 saffron strands (kesar)
  • 1 tablespoon ghee
  • 1 tablespoon chopped coriander leaves (dhania patta)
  • ½ tablespoon chopped mint leaves (pudina patta)
how to make recipe
cooking rice for paneer biryani:
  1. rinse basmati rice very well in water till the starch clears from the water. the water should be clear and not cloudy or opaque. 

  2. then soak the rice in water for 30 minutes. later drain the rice well and keep aside.

  3. bring 4 cups water to a rolling boil in a pot.
  4. add whole spices - 1 inch cinnamon, 1 medium bay leaf or 2 small bay leaves, 2 to 3 cloves , 2 to 3 green cardamoms & 1/4 tsp shahjeera/caraway seeds. also add 1 tsp salt.
  5. now add the soaked rice. do not stir the rice.
  6. keep the flame to high and cook the rice without lowering the temperature.
  7. the rice grains have to be cooked till 75% or 3/4th. they should have a bite to them when eaten.
  8. drain the rice in a colander. you can also rinse the rice grains to remove starch if any and to stop the grains from cooking. cover with a lid and keep the rice aside.
making birista or fried onions for paneer biryani:
  1. when the rice is soaking, prep the ingredients for the biryani. slice 2 medium onions. heat 4 tbsp oil or ghee in a small frying pan and add the sliced onions.
  2. stir and begin to fry the onions till they turn golden. add one or two pinches of salt for quick browning of the onions. stir often for uniform browning and fry on a low flame.
  3. here the onions have begun to get golden.
  4. once the onions become golden, then remove them with a slotted spoon and place them on kitchen paper towels. keep the fried onions aside.
preparation of marination and layering ingredients for biryani:
  1. warm 4 tbsp milk on stove top or in the microwave. add 16 to 18 saffron strands to the milk. stir and keep aside.
  2. whisk 8 tbsp fresh full fat curd (yogurt) in a mixing bowl till smooth.

  3. add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and 1/2 tbsp chopped mint leaves to the mix well.
  4. now add the spices- 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/4 tsp garam masala powder, 1/2 tsp coriander powder, 1/4 tsp shahjeera/caraway seeds, 1 tsp lime juice
  5. and salt as required. mix again.
  6. then add the 1/2 of the fried onions and paneer cubes.
  7. mix gently. cover and keep the marinated paneer aside for 30 minutes.
assembling, layering and dum cooking paneer biryani:
  1. add the same oil in which we fried the onions to a pan or pot.
  2. add the marinated paneer and layer neatly.
  3. make a rice layer now. add all the rice. i have just made two layers. if you want you can make 4 layers.
  4. add the remaining fried onions, 1 tbsp chopped coriander and 1/2 tbsp mint leaves.
  5. sprinkle the saffron flavored and colored milk.
  6. dot with 1 tbsp ghee. you can also add 1 tsp of rose water or kewra water.
  7. cover with a foil or with a moist cloth.
  8. place the lid tightly on the pan and place it on a tava or griddle. for the first 5 minutes dum cook the paneer biryani on a medium flame. 

  9. then lower the flame and cook the paneer biryani

  10. on dum for 12 to 15 minutes. you can also cook the paneer biryani in a preheated oven for 20 to 25 minutes at 180 degrees celsius. use an oven proof pan.

  11. serve the paneer biryani hot with boondi raita or cucumber raita or onion tomato raita or kuchumber salad.
recipe notes

tips and variations for making paneer biryani:

  • you can add some steamed peas and steamed veggies like carrots, cauliflower, potatoes. but then you will have to increase the curd and other spices accordingly to accommodate the veggies.
  • the paneer cubes can be marinated overnight in the refrigerator.
  • for frozen paneer, thaw them in warm water for some minutes and then slice.
  • the birista or fried onions can be made a day before and then stored in an air tight container.
  • for a vegan version, use tofu, oil and a dairy free yogurt & milk like cashew or almond milk/yogurt. avoid soy or peanut yogurt as it gives an after taste.
  • fried cashews and raisins can also be added in the layers.

this approximate nutrition info is per serving of paneer biryani:

Nutrition Facts
paneer biryani recipe
Amount Per Serving
Calories 1052 Calories from Fat 567
% Daily Value*
Total Fat 63g 97%
Saturated Fat 24g 120%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 95mg 32%
Sodium 3750mg 156%
Potassium 370mg 11%
Total Carbohydrates 94g 31%
Dietary Fiber 4g 16%
Sugars 9g
Protein 25g 50%
Vitamin A 9.9%
Vitamin C 15.1%
Calcium 66%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.


lets start step by step paneer biryani recipe:

1. rinse basmati rice very well in water till the starch clears from the water. the water should be clear and not cloudy or opaque. then soak the rice in water for 30 minutes.

2. when the rice is soaking, prep the ingredients for the biryani. thinly slice 2 medium onions. heat 4 tbsp oil or ghee in a small frying pan and add the sliced onions.

3. stir and begin to fry the onions till they turn golden. add one or two pinches of salt for quick browning of the onions. stir often for uniform browning and fry on a low flame.

4. here the onions have begun to get golden.

5. once the onions become golden, then remove them with a slotted spoon and place them on kitchen paper towels. keep the fried onions aside. these crisp golden fried onions are also known as birista. keep the oil or ghee in which we fried the onions aside. we will be using this oil or ghee while layering the biryani.

6. warm 4 tbsp milk on stove top or in the microwave. add 16 to 18 saffron strands to the milk. stir and keep aside.

7. whisk 8 tbsp fresh full fat curd/yogurt in a mixing bowl till smooth.

8. add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves. mix well.

9. now add the spices – ¼ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp garam masala powder, ½ tsp coriander powder, ¼ tsp shahjeera/caraway seeds, 1 tsp lime juice and salt as required. mix again.

10. then add the ½ of the fried onions and paneer cubes.

11. mix gently. cover and keep the marinated paneer aside for 30 minutes at room temperature. if marinating the paneer for a longer time, then keep in the fridge.

12. meanwhile here our rice is soaked after 30 minutes. drain the rice well and keep aside.

13. bring 4 cups water to a rolling boil in a pot.

14. add whole spices – 1 inch cinnamon, 1 medium bay leaf or 2 small bay leaves, 2 to 3 cloves , 2 to 3 green cardamoms & ¼ tsp shahjeera/caraway seeds.

15. add 1 tsp salt.

16. now add the soaked rice.

17. do not stir and you will see the temperature drops a bit after adding rice. also do not cover the pan.

18. keep the flame to high and cook the rice without lowering the tempearature.

19. the rice grains have to be cooked till they 75% or ¾th done. they should have a bite to them when eaten.

20. drain the rice in a colander. you can also rinse the rice grains gently to remove starch if any and to stop the grains from cooking. cover with a lid and keep the rice aside.

21. this is the marinated paneer after 30 minutes.

22. add the same oil in which we fried the onions to a thick bottomed pan or pot. if cooking the biryani in an oven, then add the oil to an oven safe glass bowl or pan.

23. add the marinated paneer and layer neatly.

24. make a rice layer now. add all the rice. i have just made two layers. if you want you can make 4 layers.

25. add the remaining fried onions.

26. now add 1 tbsp chopped coriander leaves and ½ tbsp mint leaves.

27. sprinkle the saffron flavored and colored milk all over.

28. dot with 1 tbsp ghee. you can also add 1 tsp of rose water or kewra water.

29. cover with a foil or with a moist cloth.

30. place the lid tightly on the pan and place it on a tava or griddle.

31. for the first 5 minutes dum cook the biryani on a medium flame. then lower the flame and cook the paneer biryani on dum for 12 to 15 minutes. you can also cook the biryani in a preheated oven for 20 to 25 minutes at 180 degrees celsius/350 degrees fahrenheit.

32. here’s the paneer biryani after being dum cooked for 20 minutes.

serve the paneer biryani hot or warm with raita like onion tomato raita or boondi raita or cucumber raita. for more delicious paneer recipes you can check this collection of 68 paneer recipes.




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This post was last modified on July 27, 2017, 8:37 pm

    Categories Awadhi CuisineKids RecipesNorth Indian RecipesPopular Indian RecipesRice Recipes