Paneer Biryani Recipe
A high protein Indian recipe with basmati rice, paneer (homemade cottage cheese) - cut into cubed, onions - thinly sliced. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking
paneer (homemade cottage cheese) - cut into cubed(250 grams)sunflower oil - for cooking - 2
Wash and rinse the rice in water and keep aside
basmati rice(2 cups) - 3
Using a mixer grinder, make a paste of the garlic, ginger and green chilies and keep aside
inch ginger(2)cloves garlic(4)green chilli(2) - 4
Make a powder of the spices - cloves, cardamom, pepper and cinnamon and keep aside
cloves garlic(4)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)cloves (laung)(3)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2) - 5
Heat ghee in the pressure cooker over medium heat; add the onion and saute until
tablespoons ghee(2) - 6
Add the ginger garlic paste and saute until the raw smell goes away
inch ginger(2)cloves garlic(4) - 7
Add the tomatoes and keep stirring in the ghee (add more if too dry) and cook until it becomes soft
tomatoes - finely chopped(5)tablespoons ghee(2) - 8
Once the tomatoes are soft, add the bay leaves, turmeric powder, chili powder and the spice powders
tomatoes - finely chopped(5)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)bay leaves (tej patta)(2)sprig mint leaves (pudina) - finely chopped(4) - 9
Stir well for a few minutes until you can smell the aromas coming through
- 10
Once done add the chopped mint leaves and the rinsed rice
basmati rice(2 cups)tomatoes - finely chopped(5)bay leaves (tej patta)(2)sprig mint leaves (pudina) - finely chopped(4) - 11
Add 3 cups of water, paneer and salt to taste and cover the cooker
paneer (homemade cottage cheese) - cut into cubed(250 grams)salt - to taste - 12
After one whistle turn the heat to low
- 13
Simmer for 3 to 4 minutes on low heat and turn off the heat
- 14
Allow the pressure cooker to release its heat gradually, as the rice will continue to get cooked in the cooker
basmati rice(2 cups) - 15
Once the pressure is released, open the cooker, wait for a few minutes and then stir to combine the rice and masalas and the Paneer Biryani is ready
basmati rice(2 cups)paneer (homemade cottage cheese) - cut into cubed(250 grams) - 16
Serve the Paneer Biryani along with a favorite Mooli Raita and Bagara Baingan to make a wholesome and complete meal
paneer (homemade cottage cheese) - cut into cubed(250 grams)whole black peppercorns(1 teaspoon) - 17
The Paneer Biryani also makes an excellent lunch box idea or even a weeknight dinner
paneer (homemade cottage cheese) - cut into cubed(250 grams)
Nutrition Facts
Per serving
Rate this recipe
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Paneer Biryani Recipe
A high protein Indian recipe with basmati rice, paneer (homemade cottage cheese) - cut into cubed, onions - thinly sliced. Ready in 55 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
17 steps- 1
To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking
paneer (homemade cottage cheese) - cut into cubed(250 grams)sunflower oil - for cooking - 2
Wash and rinse the rice in water and keep aside
basmati rice(2 cups) - 3
Using a mixer grinder, make a paste of the garlic, ginger and green chilies and keep aside
inch ginger(2)cloves garlic(4)green chilli(2) - 4
Make a powder of the spices - cloves, cardamom, pepper and cinnamon and keep aside
cloves garlic(4)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)cloves (laung)(3)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2) - 5
Heat ghee in the pressure cooker over medium heat; add the onion and saute until
tablespoons ghee(2) - 6
Add the ginger garlic paste and saute until the raw smell goes away
inch ginger(2)cloves garlic(4) - 7
Add the tomatoes and keep stirring in the ghee (add more if too dry) and cook until it becomes soft
tomatoes - finely chopped(5)tablespoons ghee(2) - 8
Once the tomatoes are soft, add the bay leaves, turmeric powder, chili powder and the spice powders
tomatoes - finely chopped(5)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)bay leaves (tej patta)(2)sprig mint leaves (pudina) - finely chopped(4) - 9
Stir well for a few minutes until you can smell the aromas coming through
- 10
Once done add the chopped mint leaves and the rinsed rice
basmati rice(2 cups)tomatoes - finely chopped(5)bay leaves (tej patta)(2)sprig mint leaves (pudina) - finely chopped(4) - 11
Add 3 cups of water, paneer and salt to taste and cover the cooker
paneer (homemade cottage cheese) - cut into cubed(250 grams)salt - to taste - 12
After one whistle turn the heat to low
- 13
Simmer for 3 to 4 minutes on low heat and turn off the heat
- 14
Allow the pressure cooker to release its heat gradually, as the rice will continue to get cooked in the cooker
basmati rice(2 cups) - 15
Once the pressure is released, open the cooker, wait for a few minutes and then stir to combine the rice and masalas and the Paneer Biryani is ready
basmati rice(2 cups)paneer (homemade cottage cheese) - cut into cubed(250 grams) - 16
Serve the Paneer Biryani along with a favorite Mooli Raita and Bagara Baingan to make a wholesome and complete meal
paneer (homemade cottage cheese) - cut into cubed(250 grams)whole black peppercorns(1 teaspoon) - 17
The Paneer Biryani also makes an excellent lunch box idea or even a weeknight dinner
paneer (homemade cottage cheese) - cut into cubed(250 grams)
About this recipe
A high protein Indian recipe with basmati rice, paneer (homemade cottage cheese) - cut into cubed, onions - thinly sliced. Ready in 55 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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