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Paneer Biryani - Easy Dum Paneer Biryani - Paneer Recipes

Paneer Biryani - a simple home style biryani recipe with paneer. There are unlimited varieties of biryani with so many different variations. Today I prepared this paneer biryani similar to Hyderabadi veg dum biryani. 


I recreated this recipe with my own methods and I have used  the ingredients which are easily accessible. Making this paneer biryani needs some preparation work so we have to plan ahead. Though the recipe is very simple, we may not have all the ingredients. To get the taste and flavor, I suggest you add a drop of kewra essence and saffron milk mentioned below without exceeding the quantity. These two flavours are really needed for this paneer biryani. For this paneer biryani, the classic basmati variety has a wonderful unique flavour and texture. If it is not available you can use any other basmati rice. We have to cook the basmati rice separately until 90 percent is the key to make perfect biryani. If you are using fully cooked rice, it tends to stick to each other and also the rice grains break easily. To get the real flavour and taste of biryani ginger garlic paste is important. In this recipe I have used ginger paste and garlic paste which are ground separately for the unique flavours in the biryani. Recently when I spoke to Chef. Damodran regarding cookery doubts I asked him about the ginger garlic paste. He told me if you use garlic paste and ginger paste separately the biryani will have more flavours for a longer time. He pointed out that we have to take equal measures of garlic and ginger and then grind it smoothly. The quantities mentioned in this recipe will give you a mildly flavoured biryani however you can increase the paste to make more flavourful biryani. You can add homemade or store bought paneer for biryani. I suggest marinating the paneer cubes in thick curd for 30 minutes with mild flavours will be perfect for biryani. Now let's see how to make Paneer Biryani with step by step pictures.

Similar Rice Dishes



Paneer Biryani Recipe Details

Prep time : 25 minutes
Cook time : 30 minutes
Serves : 3
Category : lunch
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 1 cup basmati rice
  • 250 grams paneer
  • 1 onion
  • 1 green chilly
  • 1 tomato
  • 1/2 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garamasala powder
  • 1 1/4 tsp ginger paste
  • 1 1/4 tsp garlic paste
  • one drop kewra essence
  • 15 strands saffron
  • 1 tbsp milk
  • 1 onion (for fried onions)
  • 2 bay leaf
  • few cinnamon
  • 6 cloves
  • 4 cardamom
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • half lemon
  • 1/2 cup thick curd
  • 2 tbsp ghee
  • 3 tbsp oil
  • salt to taste 


Cooking Directions

To begin with Paneer biryani, wash and soak the basmati rice in water for 30 minutes. After 30 minutes, drain the water and cook the rice  until 90 percent in a large vessel with 6 cups of water along with one bay leaf,  few cinnamon, cardamom and cloves. Drain the water completely and allow it to cool down.

 



Heat a kadai and fry thinly sliced onions till golden and set aside. Beat 1/2 cup thick curd in a bowl. Add the following ingredients one by one. 1/4 tsp ginger paste, 1/4 tsp garlic paste, 1/4 tsp chilly powder, 1/4 tsp coriander powder,  1/4 tsp garam masala powder, half lemon juice and salt.Add the paneer cubes and mix gently. Add the fried onions and mix well. Cover and keep aside for 30 minutes.


Heat oil in a kadai and add whole garam masala. When you get a nice aroma, add sliced onions and green chilly. Saute well for a few minutes. When the onions turn soft, add ginger paste and garlic paste. Saute well for a few minutes until the raw smell disappears. Next add 1/8 cup tomato paste. Saute well for a few minutes and add red chilly powder and coriander powder. After a few minutes, add the garamasala powder. Add the marianted paneer and stir gently for a few minutes until the masalas are coated well. Turn off the heat.


Dissolve one drop kewra water in 2 tsp water and saffron strands in 1 tbsp milk. Keep it ready. 



Add 2 tsp ghee in a thick bottomed cooker or pot. Next, add the paneer masala and spread it evenly. Add all the rice. I have not arranged layers. If you are interested, you can make 2 layers with the marianted paneer and the cooked rice. Add finely chopped coriander leaves, mint leaves, saffron milk, kewra water and 1 tsp ghee. 



Close it with the lid and cook the rice on low heat for 10 minutes and turn off the heat. Do not hurry up to open after 10 minutes. Allow the biryani to rest for another 20 minutes and then open the pressure cooker. Gently fluff the rice with a spoon. Serve paneer biryani warm with mint coriander leaves raita mixed with cucumber. 



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