Paneer Biryani Recipe

Paneer Biryani is a vegetarian variation of the favorite Hyderabadi Biryani Recipe. It follows the simple process of infusing the flavor of all the whole garam masala into paneer and hence makes it as tastier as any other Hyderabadi Biryani.

Course Dessert, lunch

Cuisine Indian

Keyword paneer biryani recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Servings people

Calories 1.13kcal

Author Puja

Equipment

Ingredients

For Rice

2 cup Basmati Rice
3 tbsp Oil
1 inch Cinnamon stick
2 Black cardamom
2 Bay leaf
6 Green cardamom
1 Star anise
1/2 tsp Cloves
1 tsp Shahi jeera
1 tsp Cumin seeds
1 tsp Fennel seeds
1/2 tsp Black pepper
1 Javitri
1.5 tbsp Salt
Water

For Onion

3 Onion medium
1.5 tbsp Corn Flour
Vegetable Oil as needed to deep fry

To Fry Paneer

400 gm Paneer
Vegetable Oil

For Masala

2 inch Cinnamon stick
2 Black cardamom
2 Bay leaf
14 Green cardamom
2 Star anise
1 tsp Cloves
1 tsp Shahi jeera
1 tsp Cumin seeds
2 tsp Fennel seeds
1 tsp Black pepper
1 Javitri
3 Red chilli
2 Curry leaves sprig
8-9 Onion medium
5 Tomato medium
1 tbsp Ginger Garlic paste
4-5 Green Chilli
1/2 cup Mint Leaves
1/2 cup Coriander Leaves
1 cup Curd
Salt to taste
3/4 cup Ghee
1/3 cup Vegetable Oil
1 tsp Turmeric powder
3 tsp Coriander powder
1 tsp Cumin powder
1 tsp Chilli powder
2 tsp Kashmiri chilli powder
1 tsp Garam masala powder

Instructions

Frying Onion

Take the onion in a bowl and add the cornflour to it
Mix so that the onion is well coated with the corn flour
Fry the onions until it is crispy and golden brown

Frying Paneer

Cut the paneer into small cubes about half inch in size
Fry the paneer in small batches in the same oil that you had fried the onion and set them aside
Ensure that you are not frying the paneer a lot. You just need to fry in such a way that the softness of the paneer is retained

Cooking Rice

Boil water in a deep vessel, add all the garam masala one by one
Now add the oil followed by the salt and let the water boil for some time
Now add the soaked rice and cook it until the rise is about 95% done
Drain the rice and keep it aside without opening the lid. By keeping the lid closed we want the rise to be cooked to 100% so that your biryani rice doesn’t get mushy.

Making Masala

Take a kadai and add the oil and ghee to it
When the ghee is slightly hot, add all the garam masala and red chilli and roast it for a few minutes
Now add onion and sauté it
Add the Curry leaves and sauté for a minute.
When the onion becomes slightly translucent add the ginger garlic paste and sauté it until the raw smell of the ginger garlic paste goes
Now add chopped tomato, coriander powder, chilli powder, cumin powder, Kashmiri red chilli powder and turmeric powder and sauté everything until the raw smell of the masalas goes away
Now add salt and sauté until the tomatoes and the onion becomes slightly mushy
Now add the chopped coriander leaves and mint leaves along with the green chillies and mix everything well. Sauté for another 2 to 3 minutes
Now add garam masala, fried onion. Slowly add the beaten curd to the mixture and cook for another 3 to 4 minutes
Now add the fried paneer and give everything a nice mix so that the paneer is well coated with the masala
Your masala is now ready to be assembled

Assembling

Take a deep bottom vessel and start layering the cooked rice and the masala
You can first add a layer of rice followed by some fried onion and then a layer of the masala
Now add another layer of rice followed by the remaining fried onion and the remaining masala
Finally top it with a 3rd layer of rice
Close the vessel and keep it aside for an hour so that the flavour of the masala gets nicely mixed with the rice
Your biryani is ready to be served

Nutrition