pressure cooker paneer biryani recipe with step by step photos – a relatively easy and foolproof recipe of preparing delicious paneer biryani in pressure cooker. this biryani is layered and has the flavors of a dum cooked biryani.
apart from frying the onions, you don’t need to cook anything separately. you only need to marinate the paneer in a spiced curd mixture for 30 minutes and soak the rice for 30 minutes. then layer and cook the biryani in pressure cooker. for the biryani, use fresh paneer or homemade paneer. i have not added any dry fruits in the recipe, but if you want you can add them.
this paneer biryani recipe has been adapted from my popular pressure cooker biryani i had posted earlier. a few changes and i have replaced paneer with the veggies here and the biryani turned out too good. this pressure cooker paneer biryani is a keeper recipe. few more similar recipes you can make easily at home are:
- paneer biryani recipe (dum cooked layered biryani)
- paneer fried rice (from indo chinese cuisine)
- paneer pulao
paneer biryani can be served with any raita of your choice.
if you are looking for similar recipes then do check:
pressure cooker paneer biryani
INGREDIENTS FOR pressure cooker paneer biryani
for soaking and marinating rice for paneer biryani
- 1 cup heaped basmati rice OR 210 grams basmati rice
- ½ tablespoon ghee
- ½ teaspoon salt
for frying onions
- 3 tablespoons ghee
- 1 large onion OR 120 grams onion OR ¾ to 1 cup thinly sliced onions
- 1 small to medium tej patta (indian bay leaf)
- 1.5 inches cinnamon (dalchini)
- 4 cloves (lavang)
- 3 to 4 green cardamom (choti elaichi)
- 1 to 2 strands of mace (javitri)
- ½ teaspoon shah jeera (caraway seeds)
for marinating paneer
- 200 grams paneer (cottage cheese)
- ½ cup curd (dahi or yogurt) OR 150 grams curd
- 2 teaspoons ginger-garlic paste (adrak lahsun ka paste)
- 2 green chillies (hari mirch) - chopped or sliced
- 2 tablespoons chopped coriander leaves (dhania patta)
- 1 tablespoon chopped mint leaves (pudina patta)
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon garam masala powder OR biryani masala powder
- 1 teaspoon coriander powder (dhania powder)
other ingredients for paneer biryani
- 1 teaspoon kewra water or rose water
- a pinch of saffron (kesar) + 1 tablespoon hot water
- 1 tablespoon chopped coriander leaves (dhania patta or cilantro leaves)
- ½ of the fried onions (birista) for layering - you can reserve a few for garnish
- 1 cup water added - for more softer texture add 1.25 cups water
for garnish
- some grated paneer (cottage cheese)
- some fried onions
- a few coriander leaves (dhania patta or cilantro leaves)
HOW TO MAKE pressure cooker paneer biryani
preparing paneer marinade for biryani
- take 1/2 cup curd in a bowl and whisk it till smooth.
- add all the spice powder and herbs including salt. mix very well.
- then add paneer cubes.
- gently mix paneer cubes in the marinade, without breaking them. cover and keep aside for 30 minutes to marinate. if you plan to keep longer, like 1 or 2 hours, then keep in the fridge.
soaking and marinating rice for paneer biryani
- rinse 1 cup of heaped basmati rice (210 grams) in water many times, till you see that the water is clear of starch. then soak the rice in enough water for 30 minutes.
- after 30 minutes, drain the water very well from the rice.
- now add 1/2 tablespoon ghee and 1/2 teaspoon salt to the rice.
- mix very well in such a way that the rice get marinated with salt and ghee. keep aside.
soaking saffron
- in a small bowl, soak a pinch of saffron in 1 tablespoon hot or warm water.
making birista for paneer biryani
- heat 3 tablespoons ghee in a 3 litre pressure cooker. then add 1/2 teaspoon shah jeera (caraway seeds).
- next add the following whole spices - 1 small to medium tej patta 1.5 inch cinnamon, 4 cloves, 3 to 4 green cardamoms and 1 to 2 single strands of mace.
- stir very well and then add 1 cup thinly sliced onions
- stir and then saute the onions on a low to medium flame.
- since onions take a long time to cook, add a pinch of salt to hasten their cooking process.
- first the onions will become translucent and then start turning light golden.
- when the onions become golden, then switch off the flame.
- remove the cooker from the stove top burner and place it on the kitchen table top or slab.
- remove half of the fried onions in a plate. keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the cooker.
layering paneer biryani
- with a spoon, evenly spread the fried onions which are in the cooker.
- now with a spoon, layer the paneer marinade evenly in the mixture.
- next spread all the rice evenly on the paneer marinade layer.
- layer with the fried onions. a few fried onions can also be reserved for garnish.
- also sprinkle the saffron dissolved water all over the rice.
- also add 1 tablespoon chopped coriander leaves all over.
- now sprinkle 1 teaspoon rose water or kewra water all over.
- now pour 1 to 1.25 cups water gently all around along the sides of the cooker. don’t add water in the center.
- for a soft texture in the rice, you can add 1.25 cups water. i added 1 cup water.
pressure cooking paneer biryani
- cover the cooker with its lid with the vent weight/whistle attached to the lid. on a low flame cook the paneer biryani in pressure cooker for about 20 to 25 minutes. if the pressure cooker whistles, then its fine. i cooked for 25 minutes.
- once the pressure settles down in the cooker, then open the lid.
- garnish with some grated paneer, fried onions, coriander leaves and serve pressure cooker paneer biryani with your favorite raita, salad or a side gravy.
RECIPE TIPS
- instead of paneer, you can use tofu.
- fresh curd/yogurt can also be substituted with thick coconut milk.
- dry fruits can also be added.
- ghee can be replaced with oil.
how to make pressure cooker paneer biryani
a) preparing paneer marinade for biryani
1. take ½ cup curd (150 grams) in a bowl and whisk it till smooth.
2. add the following spices & herbs – 2 teaspoons ginger-garlic paste, 2 green chillies (chopped or sliced), 2 tablespoon chopped coriander leaves and 1 tablespoon chopped mint leaves.
3. add the following spice powders – ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder or biryani masala and 1 teaspoon coriander powder.
4. mix very well and season with salt. mix again.
5. add 200 grams paneer, which are chopped in cubes.
6. gently mix paneer cubes in the marinade, without breaking them. cover and keep aside for 30 minutes to marinate. if you plan to keep longer, like 1 or 2 hours, then keep in the fridge.
soaking and marinating rice for paneer biryani
1. rinse 1 cup of heaped basmati rice (200 grams) in water many times, till you see that the water is clear of starch. then soak the rice in enough water for 30 minutes.
2. after 30 minutes, drain the water very well from the rice.
3. now add ½ tablespoon ghee and ½ teaspoon salt to the rice.
4. mix very well in such a way that the rice get marinated with salt and ghee. keep aside.
soaking saffron
1. in a small bowl, soak a pinch of saffron in 1 tablespoon hot or warm water for 15 to 20 minutes.
preparing birista for paneer biryani
1. heat 3 tablespoons ghee in a 3 litre pressure cooker. then add ½ teaspoon shahjeera (caraway seeds).
2. next add the following whole spices – 1 small to medium tej patta 1.5 inches cinnamon, 4 cloves, 3 to 4 green cardamoms and 1 to 2 single strands of mace.
3. stir very well and then add 1 cup thinly sliced onions.
4. stir and then saute the onions on a low to medium flame.
5. since onions take a long time to cook, add a pinch of salt to hasten their cooking process.
6. first the onions will become translucent and then start turning light golden.
7. when the onions become golden, then switch off the flame.remove the cooker from the stove top burner and place it on the kitchen table top or slab.
8. remove half of the fried onions in a plate. keep aside. some shahjeera will also come with the fried onions. but its fine. do not take the other whole spices. keep them in the cooker.
layering paneer biryani
1. with a spoon, evenly spread the remaining fried onions which are in the cooker.
2. now with a spoon, layer the paneer marinade evenly in the mixture.
3. next spread all the rice evenly on the paneer marinade layer.
4. layer with the fried onions. a few fried onions can also be reserved for garnish.
5. also sprinkle the saffron dissolved water all over the rice.
6. sprinkle 1 tablespoon chopped coriander leaves all over.
7. sprinkle 1 teaspoon rose water or kewra water all over. now pour 1 to 1.25 cups water gently all around along the sides of the cooker. don’t add water in the center. for a soft texture in the rice, you can add 1.25 cups water. i added 1 cup water.
pressure cooking paneer biryani
1. cover the cooker with its lid with the vent weight/whistle attached to the lid. on a low flame cook the paneer biryani in pressure cooker for about 20 to 25 minutes. if the pressure cooker whistles, then its fine. i cooked for 25 minutes.
2. once the pressure settles down in the cooker, then open the lid. gently fluff the biryani.
3. garnish with some grated paneer, fried onions, coriander leaves and serve pressure cooker paneer biryani with your favorite raita, salad or a side gravy.
Hi
I tried this recipe a number of times but it hasn’t come out well either my rice remain a little raw or my paneer turns rubbery please guide thanks in advance
hi suniti, increase the amount of water in the rice. so you can add 1.25 to 1.5 cups water. actually, the amount of water to be added largely depends on the quality of rice. some rice grains require more water to cook. i see this in everyday cooking of rice. for paneer, it is best to use homemade paneer or fresh paneer. frozen paneer can become dense and rubbery.
Tried this biriyani . Really it’s delicious and simple recipe . I received lots of applause from my family members and friends. Keep up the good work .
thanks sheri for sharing this. glad to know.
Hi, love you blog have tried many recipes! Never got a chance to comment!
I’m planning to make this biriyani tomorrow and was wondering if it canbe made in a pressure pan. As i feel the pan isn’t as thick bottomed as a regular cooker. Plz help!
kripa, thank you. you can make in a pressure pan. but since the pressure pan has a smaller size, reduce the time. so cook for 15 minutes. when pressure falls in the cooker, open the lid and check the rice grains. if they are not cooked, then cook further for 5 to 7 minutes.
Hello Mam
I want to Thank You for Such Awesome receipe.
It just Turned Out To be Delicious and Yet Easy To Make…
Thanks For Your Clear Cooking Instructions with Images.
God Bless u
Welcome Richi. Thanks for your positive feedback and best wishes.
Awesome!!! Lip smacking … i am a great fan of yours .. i love cooking and having found your app, my passion has increased manifold .. your recipes are simple with not so many complicated elements. They are easily available in everyday kitchen.. i have followed some 20+ recipes of yours and none have failed to satiate the taste buds in my family.. i had to comment today coz i never thought makin biryani could be sooo simple .. commendable work .. n picture presentation makes it all worth it.. Thanku for making me the master chef of my family
thanks a lot smriti for these encouraging words. i am glad that the recipes have turned put good. its best to share recipes with everyday indian ingredients as thats what most indian readers will have in their kitchens. thanks again and happy cooking.
Hi dassana,
I was going through your biryani recipes and they all look amazing. Just a little query- in many of the biryani recipes milk+saffron is added, but here it is water+saffron. Is it because of curd in the recipe? And does adding milk make biryani taste better although the amount is usually only 2 tbsp?
Thanks
ruchi, nothing like that. you can add either milk or water with saffron. milk does impart a faint richness in the biryani.
I do not have a pressure cooker, nor do I want a pressure cooker. Otherwise, the required ingredients would cost more than my weekly food budget.
Tried this yesterday, followed exact instructions and the result was amazing! The biryani was cooked perfect and delicious and so flavorful. A minor feedback, after soaking the rice for 30 mins it becomes very delicate and breaks easily. So if you mix ghee and salt in that rice you need to very careful to avoid breaking each grain. This recipe is a keeper, easy to make and impress everyone 🙂 Thank you for sharing.
thanks twinkle for the feedback. good to know. yes the soaked rice has to be mixed gently without breaking the grains.
Hi, mine is a general biryani question. Wenever i make biryani n keep it for dum.. And wen its done and I mix the layers the rice starts breaking and become mashed. Is it becoz I m mixing wen its still hot? Or any other reason.. Please guide me.
anjani, the rice is getting cooked too much. there can be two reasons for this. one is the biryani gravy is thin or medium thin. so as a result when dum cooking, too much steam is generated which overcooks the rice. secondly the rice is not cooked 75%. it must be cooked more. so these can be the reasons for the rice breaking and becoming mushy.
Hi , Can you let me know if this recipe can be prepared in rice cooker? I live in a hostel and hence dont have a pressure cooker 🙁
you can try this recipe in a rice cooker. just a suggestion would be to add 1.25 cups water in the rice cooker. i also have a rice cooker and when cooking rice in it, i add more water than what i usually add when cooking rice in a pressure cooker or a pan.
I tried out this recipe today and it came out very well,☺ the recipe was perfect with grains separate and neither rice or paneer got burnt. Loved the recipe? yummy, tummy dish.. Thanks for sharing☺
thats nice to know aiswaryaa. thanks for sharing such a positive feedback on paneer biryani recipe. happy cooking.
What can be used in place of kewra water or rose water as I don’t have any?
skip them.
Made this today and it turned out great !!!!! I was worried if the bottom layer paneer would get burnt as we are cooking for such a long time. But it was cooked to perfection and this layer of paneer was the tastiest one ( I had to add two layers each of marinated paneer and rice since my cooker was not a broad one). Everyone liked it sooo much. Thank you for this wonderful recipe.
thanks purni for this feedback and sharing your experiences. since water is added, the paneer layer won’t get burnt. also 4 layers can be made. even i make 4 layers at times.
Thank you so much for your reply and suggestion 🙂
welcome juhi.
Hi..What should I serve with this biryani ? Can you pls suggest ??
serve any raita like boondi raita, onion-tomato raita or cucumber raita. all the raita recipes are already posted on website.
I made Paneer Biryani in cooker today for lunch. Initially was apprehensive as biryani takes a long time. Also I thought that the rice would sitck to the bottom. But no such thing happened. This one is easy and quick, will be a part of my regular menu.
Thanks Trupti for sharing your positive feedback. Glad to know that you liked paneer biryani recipe.
The word I listen of Paneer my mouth starts watering…awsm recipe.. mindblowing pics..loved it.
thanks john.
Hi Dassana, thank you for posting this recipe. I made this today and I am glad to say that my husband really liked the results. I added some dry fruits to add a sweet kick to the dish. I was a little anxious during the final stage as the dish was cooking on a low flame. I was worried that the rice wouldn’t be cooking completely, but no such problems at all. The dish was done just right and very flavorful!!
thanks Z. yes it looks like something or the other would go wrong, but it does not. even a few readers had this apprehensions but the biryani was cooked to perfection. thanks for this feedback. glad to know.
Firstly thanks for ur reply. And a BIG THANK YOU for posting this recipe.It was a Hit. I just required a little bit of patience :)…. Everything went smoothly. Even after reading ur comment I was still worried of d same. A slight change I made was, instead of coriander leaves, I added 1 big pinch of kasturi methi leaves to d marinade. Rest, ur recipe is a Thumbs Up. Mildly flavoured and simply aromatic!
thats great manasi and thanks for replying back. felt good that the paneer biryani turned out good. kasuri methi is fine. i also make veg biryani with fresh methi leaves and the methi leaves do add their aroma in the biryani.
Hi Gud evening, I would like to have ur advice on this. Since m preparing this dish tonight, was concerned. If d paneer wud get burnt if we layer the bottom layer with paneer.
no it does not get burnt, as water is also added later. so the paneer layer does not get burnt. do use a thick bottomed cooker. do let me know how the biryani turns out for you.
Both paneer and biryani are my favourite and these 2 in a recipe wow…superb combo…thanks for sharing this yummy recipe dear…by the way im a regular visitor of your blog…and checking daily for your new recipes…i never forget to do so…after visiting ur site cooking became my passion…thanks a lot dear…:-) 🙂 🙂
glad to know this jayanthi and thanks for sharing your views. happy cooking 🙂