How to Make Paneer Biryani-A delicious Indian meal called paneer biryani mixes the richness of paneer, or Indian cottage cheese, with aromatic spices and fragrant basmati rice.
This well-liked meal is ideal for celebratory events or when you want to give your taste buds a real treat.
We’ll walk you through the steps of creating how to make Paneer Biryani from scratch in this recipe.
Prepare yourself for a culinary journey!
RECIPE CARD:
(HOW TO MAKE PANEER BIRYANI)
How to Make Delicious Paneer Biryani: A Step-by-Step Recipe Guide
Ingredients
Gathering the Ingredients
To make a delicious Paneer Biryani, you'll need the following ingredients:
- 1 kg basmati rice
- 500 g paneer Indian cottage cheese
- 7 big onions
- 2 big tomatoes
- 3 tablespoons ginger-garlic paste
- 80 g curd yogurt
- 4 green chillies
- 50 g mint leaves
- 50 g coriander leaves
- Raw garam masala: black pepper 8, star anise (3), green cardamom (5), cloves (5), cinnamon sticks (2), bay leaves (3), 1 tablespoon cumin seeds
- Powdered masala: 1 tablespoon red chilli powder 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1 tablespoon biryani masala
- 1 cup milk
- Saffron optional
- 30 g raisins
- 1 tablespoon sugar
- Salt to taste
- Ghee
- Refined oil
- 1 tablespoon turmeric powder
Instructions
Preparing the Paneer
- Cut the paneer into cubes.
- Heat oil in a pan and fry the paneer until golden.
- Place the fried paneer in hot salt water for 2 minutes to make it soft.
- Remove the paneer from the salt water and set aside.
Frying the Onions
- Heat oil in the same pan.
- Deep-fry roughly chopped onions until golden brown.
- Set the fried onions aside.
Soaking and Preparing Basmati Rice
- Wash and soak the basmati rice for 30 minutes.
- Boil 2 and 1/2 liters of water in a pot and add the raw garam masala and ghee.
- Add the soaked rice and parboil it until 70% cooked.
- Drain the water from the rice and set aside.
Crafting the Paneer Gravy
- Heat oil in a pan and add bay leaves and chopped onions.
- Fry until the onions turn dark brown.
- Add ginger-garlic paste and chopped tomatoes.
- Stir in the powdered red chilli and haldi and curd,cook for few minutes on medium to low heat
- add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1 tablespoon biryani masala
- Season with salt, sugar.
- Add mint and coriander leaves, followed by fried paneer.
- cover the pan ,Cook the gravy for 5-7 minutes on low heat
Layering the Biryani
- Prepare the pressure cooker with oil and ghee.
- Layer gravy, paneer, rice, fried onions, and greens.
- Drizzle milk and repeat the layers.
- Finish with raisins.cover the cooker,Do not put the pressure cooker's whistle
Cooking the Biryani
- Seal the cooker and cook on high heat for 2 minutes, then lower the heat and cook for 20 minutes.
- After 20 minutes, let the biryani rest for 5 minutes before serving.
Notes
Getting to Know About How to Make Paneer Biryani
The major ingredient in Paneer Biryani is paneer.
It’s a unique, lovely, that comes creamy cheese from India.
You put together rice that smells fantastic, paneer that has been marinated in delicious aromas,
and a variety of spices to create this dish, which is similar to a beautiful puzzle.
Everything combines during cooking to create a delicious flavor fiesta in your mouth!
The Flavor Combination of How to Make Paneer Biryani
The spices are what give Paneer Biryani its enchantment.
Consider the flavors of spices like coriander, cumin, cardamom, and cinnamon.
They all combine to create a delicious flavor that makes you happy.
Rice and paneer become close friends and swap tastes when they are cooked together.
Making the Paneer Perfect for How To Make Paneer Biryani
Making paneer for Paneer Biryani is similar to creating a priceless heirloom.
The paneer is then chopped into small pieces and cooked until it is brown and slightly crunchy on the outside.
But they remain pleasant and velvety on the inside.
This makes the paneer in the biryani flavorful and enjoyable to consume.
Creating the Delicious Layers For How to Make Paneer Biryani
To make paneer biryani is to use food to tell a narrative.
We begin with perfectly cooked rice that is neither too soft nor too firm.
After that, we add the flavor-infused paneer.
To make it taste fresh, we also added crispy onions, mint leaves that were just picked, and green coriander leaves.
Also, don’t forget to add milk-colored and scented with saffron!
After everything is in the saucepan, the biryani is slowly cooked.
As a result, all the delicious flavors can combine.
The paneer embraces the rice, the saffron milk adds a pleasant aroma, and the spices make the rice happy.
Ingredients For How to Make Paneer Biryani
To make a delicious Paneer Biryani at home, you’ll need the following ingredients:
- 1 kg Basmati Rice
- 500g paneer (Indian cottage cheese)
- 7 big onions
- 2 big tomatoes
- 3 tablespoons ginger-garlic paste
- 80g curd (yogurt)
- 4 green chillies
- 50g mint leaves
- 50g coriander leaves
- Raw garam masala: black pepper (8),
- star anise (3),
- green cardamom (5),
- cloves (5),
- cinnamon sticks (2),
- bay leaves (3),
- 1 tablespoon cumin seeds
- Powdered masala:
- 1 tablespoon red chili powder,
- 1 tablespoon cumin powder,
- 1 tablespoon coriander powder,
- 1 tablespoon biryani masala
- 1 cup milk
- Saffron (optional)
- 30g raisins
- 1 tablespoon sugar
- Salt to taste
- Ghee
- Refined oil
- 1 tablespoon turmeric powder
Preparing the Paneer
- Cut the paneer into cubes.
- Heat oil in a pan and fry the paneer until golden.
- Place the fried paneer in hot salt water for 2 minutes to make it soft.
- Remove the paneer from the salt water and set aside.
Frying the Onions
- Heat oil in the same pan.
- Deep-fry roughly chopped onions until golden brown.
- Set the fried onions aside.
Soaking and Preparing Basmati Rice
- Wash and soak the basmati rice for 30 minutes.
- Boil 2 and 1/2 liters of water in a pot and add the raw garam masala and ghee.
- Add the soaked rice and parboil it until 70% cooked.
- Drain the water from the rice and set aside.
Crafting the Paneer Gravy
- Heat oil in a pan and add bay leaves and chopped onions.
- Fry until the onions turn dark brown.
- Add ginger-garlic paste and cook for a few minutes,
- and chopped tomatoes and let them cook for a few minutes
- Add 1 teaspoon red chili powder,1 teaspoon haldi powder
- add curd, and stir well for a few minutes with masalas on medium heat
- add 1 tablespoon cumin powder,
- 1 tablespoon coriander powder,
- 1 tablespoon biryani masala
- Season with salt, 1/2 teaspoon sugar
- Add mint and coriander leaves, followed by fried paneer.
- cover the pan and let it Cook for 5-7 minutes on medium to low heat.
Layering the Biryani
- Prepare the pressure cooker with oil and ghee.
- Layer gravy, paneer, rice, fried onions, and mint and dhaniya green leaves
- Finish with raisins.
- Drizzle milk and repeat the layers.
Cooking the Biryani
- Seal the cooker and cook on high heat for 2 minutes.
- Do not put the pressure cooker’s whistle,
- lower the heat and cook for 20 minutes.
- After 20 minutes, let the biryani rest for 5 minutes before serving.
Serving Your Paneer Biryani
Delight in the heavenly aroma as you open the cooker.
Gently fluff up the biryani and serve it hot with raita,
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Enjoy the harmonious blend of flavors and textures in every mouthful.
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Tips for Perfect How to Make Paneer Biryani
- Soak the rice for a soft texture. (30 minutes)
- Parboil the rice to 70% to prevent overcooking.
- Use raw garam masalas for authentic flavor.
- Adding 1 tablespoon of sugar to the paneer gravy makes the biryani rice soft.
- while boiling the rice, adding a little ghee or oil prevents sticking.
- When layering, put the gravy layer first to avoid the rice becoming sticky, this ensures the biryani looks soft and wholesome.
- Avoid using an excessive amount of powdered garam masalas as it can make the flavor too strong and less enjoyable to eat.
- Use ready-made biryani masala available in the market for a great flavor.
You’re already well on your way to mastering Paneer Biryani if you have these professional ideas in your kitchen toolbox.
Always keep in mind that each stage adds to the harmonious combination of tastes, textures,
and smells that make Paneer Biryani a culinary masterpiece.
So compile your supplies, pay attention to these instructions,
and get ready to experience the wonder of homemade paneer biryani.
Frequently Asked Questions (FAQs)
- Can I skip saffron in the recipe?
- Saffron adds a distinct aroma and color, but the dish can still be delicious without it.
- Can I use frozen paneer?
- Yes, you can, but fresh paneer is recommended for better texture.
- Can I replace curd with yogurt?
- Yes, curd and yogurt can be used interchangeably in this recipe.
- How spicy is this biryani?
- The spice level can be adjusted by controlling the amount of red chili powder.
- Can I use a regular pot instead of a pressure cooker?
- A pressure cooker helps to cook the biryani evenly, but you can use a heavy-bottomed pot with a tight-fitting lid as an alternative.