Paneer biryani recipe | How to make Paneer biryani in cooker
Simple and delicious Paneer biryani, made in a pressure cooker with basmati rice and marinated paneer cubes.
Equipment
- Pressure cooker
Ingredients
Ingredients:
- 200 g Paneer
- 1 cup basmati rice
To marinate:
- ½ cup curd
- ½ tsp chilli powder
- ½ tsp salt
- ¾ tsp garam/biryani masala
Whole spices:
- 1 bay leaf
- 1 cardamom
- 1 mace strand
- 1 star anise
- 2 cinnamon sticks
- 2 cloves
Other ingredients:
- 2 tsp oil
- 1 tbsp ghee
- 1 big onion
- 1 tsp gg paste
- 1 tomato
- 1 cup mint leaves
- ½ cup coriander
- 1 cup water (same cup)
- 1 tsp salt (as per taste)
- ½ tsp chilli powder (optional-as per taste)
Instructions
Preparation:
- Rinse and soak basmati rice for 20mins.
- Meanwhile, cut paneer into 2-inch size pieces and prepare the marination.
- Add curd, chilli powder, garam masala or biryani masala powder and salt with paneer cubes.
- Mix well and keep this marination aside for 15 to 20mins while rice gets soaked.
- Slice onions and chop tomato.
- Make gg paste with a 2-inch ginger piece and 8 garlic cloves if you don't have in stock.
Recipe:
- Heat ghee plus oil in a pressure cooker or pan, add all whole biryani spices.
- Saute them until they become aromatic and add sliced onions.
- Cook onions very well until they become caramelized/deep brown.
- Add ginger-garlic paste and saute well to remove the raw smell.
- Now add tomato and cook until soft.
- Add mint leaves and coriander leaves.
- Put the marinated paneer and mix gently.
- Now add water measured with the same cup used for rice. For a cup of basmati rice usually, we add 1.5 cups of water. But for this paneer biryani, since we use a half cup of curd for marination already, one cup of water is enough for one cup of rice.
- Add chilli powder and salt for the rice. Please keep in mind that we use chilli powder and salt for paneer marination too. So you can skip chilli powder here if you cook for the kids.
- Let the water come to full boiling and add soaked basmati rice.
- Mix gently, cover with the lid and cook for two whistles on high and switch off.
- Allow the pressure to settle on its own and open the lid.
- Fluff the biryani gently and serve hot with onion raita.
Video
Notes
Tips:
1) Firstly, if you use store-bought paneer, soak in warm water for just two minutes and squeeze gently before using in recipes to remove any impurities.
2) Further, adjust the spice powder level to suit your/your kid's needs. The measurements given here are for medium-spiced paneer biryani.
3) In addition to that, marination gives softly cooked paneer cubes. In case if you cannot do marination, add an extra quarter cup of water and proceed with the steps.
1) Firstly, if you use store-bought paneer, soak in warm water for just two minutes and squeeze gently before using in recipes to remove any impurities.
2) Further, adjust the spice powder level to suit your/your kid's needs. The measurements given here are for medium-spiced paneer biryani.
3) In addition to that, marination gives softly cooked paneer cubes. In case if you cannot do marination, add an extra quarter cup of water and proceed with the steps.
Nutrition
Calories: 620kcal
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