Paneer Biryani is a standard, dum-cooked vegetarian biryani made by layering yogurt-marinated paneer with par-cooked basmati rice, fried onions (birista), herbs, saffron milk and ghee. Mildly spiced and delicately flavored, it’s a hearty one-pot dish that pairs completely with raita. Although it takes time to arrange, the result’s all the time price it – flavorful, filling, and easily irresistible. Prepare dinner it on the stovetop or within the oven.
About Paneer Biryani Recipe
I do know many individuals who would get right into a debate about how vegetarian biryanis usually are not a factor! However in my view, a non-meat biryani can also be merely scrumptious.
Identical to this Paneer Biryani which is made with Indian cottage cheese (paneer) and different biryani necessities.
A basic Paneer Biryani Recipe is a slow-cooked layered casserole of cubed paneer in a yogurt-based marinade with fried onions and par-cooked rice that’s flavored with spices, saffron or rose water.
You can see many variations of constructing this biryani that aren’t solely made in a pan but additionally in a strain cooker and within the Prompt Pot.
All historically made biryanis have separate layers of the rice and curry, and ready by the dum methodology of cooking.
The rice and gravy layers are slow-cooked and steamed in a tightly sealed pan or pot, the place the steam is unable to flee.
This Paneer Biryani recipe is sort of the distinctive one as there isn’t any preparation of any gravy on this recipe. Right here, I simply marinate the paneer cubes and layer the marinated paneer with cooked rice in a pan. Later, prepare dinner every little thing collectively. Simple, proper?
Additionally, although the listing of substances may simply frighten you a bit, however then what is an effective biryani with out the choicest of substances!?
The identical goes for this Paneer Biryani too. The substances are many, however most of them are simply source-able and accessible at an Indian residence kitchen.
What’s Distinctive About This Recipe
Like I stated earlier, there may be completely no must make any gravy for this recipe of Paneer Biryani. Bonus, the paneer cubes don’t change into dense or arduous since we’re not cooking them twice – like frying or cooking within the gravy and including to the rice whereas layering.
Sure, straightforward in a manner, however there may be some prep work like frying onions (also referred to as birista) and cooking the rice.
After these 2 steps, making the biryani is a breeze. It’s worthwhile to make the layers in a pot or pan and prepare dinner the biryani on stovetop or within the oven.
After I had posted this specific recipe of Paneer Biryani, it was the primary of its variety on the net, as normally, different variations have been made by first frying the paneer after which combining it additional with the gravy or rice. As we speak, I don’t actually know. There is perhaps different comparable recipes as that of mine.
This Paneer Biryani has delicate, delicate aroma and flavors of the spices. It’s not spicy or pungent.
Additionally, if you happen to love the mixture of paneer with rice, take a look at these recipes of Paneer Pulao and Paneer Fried Rice, which have distinct taste profiles and are made with completely different cooking strategies.
Step-by-Step Information
The best way to make Paneer Biryani
Soak Rice & Fry Onions
1. Rinse 1 cup basmati rice very nicely in operating contemporary water till the starch clears from the water.
The water needs to be clear and never cloudy or opaque. Soak the rice grains in water for half-hour.
2. Whereas the rice is soaking, prep the substances for the biryani. Thinly slice 2 medium onions. You have to about ¾ to 1 cup sliced onions.
Warmth 4 tablespoons oil or ghee in a small frying pan and add the sliced onions.
3. Stir and start to fry the onions on low warmth till golden. Add 1 or 2 pinches of salt for fast browning of the onions. Stir typically, for uniform browning.
4. Within the image under, the onions have begun to show golden.
5. When the onions are golden and caramelized, take away with a slotted spoon. Place the fried onions on kitchen paper towel and maintain apart.
These crispy golden fried onions are also referred to as birista.
Hold the oil or ghee by which we fried the onions apart. We can be utilizing this oil or ghee whereas layering the biryani.
6. Heat ¼ cup milk on stovetop or within the microwave. Add 16 to 18 saffron strands to the milk. Stir and maintain apart.
Make Marinade
7. Whisk ½ cup entire milk curd (yogurt) in a mixing bowl till easy.
Don’t use bitter curd as it would make your biryani style bitter.
8. Add the next and blend nicely:
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 teaspoon chopped inexperienced chilies
- 1 tablespoon chopped coriander leaves
- ½ tablespoon chopped mint leaves
9. Add within the following spices and blend once more:
- ¼ teaspoon of turmeric powder (floor turmeric)
- ¼ teaspoon caraway seeds (often called shahi jeera in Hindi)
- ¼ teaspoon crimson chili powder or cayenne pepper
- ¼ teaspoon of garam masala powder (subtitute ½ teaspoon curry powder as a substitute)
- ½ teaspoon coriander powder (floor coriander)
- 1 teaspoon lemon juice
- salt as wanted
10. Add half of the fried onions and 200 to 250 grams cubed paneer.
11. Combine gently. Cowl and maintain the marinated paneer apart for half-hour at room temperature. For those who plan to marinate for an extended time, maintain the bowl lined within the fridge.
Prepare dinner Basmati Rice
12. Within the image under, you see the soaked and drained basmati rice after half-hour. Drain all of the water from the rice very nicely and maintain apart.
13. Convey 4 cups water to a rolling boil in a pot.
14. Add the entire spices listed under:
- 1 inch cinnamon stick
- 1 medium-sized or 2 small tej patta
- 2 to three cloves
- 2 to three inexperienced cardamoms
- ¼ teaspoon caraway seeds (shahi jeera)
15. Add 1 teaspoon salt.
16. Now, add the soaked rice.
17. Don’t stir and you will notice the temperature drops a bit after including rice. Don’t cowl the pan whereas cooking rice.
18. Hold the warmth to excessive and prepare dinner the rice with out decreasing the warmth.
19. Boil the rice grains until 75% or ¾th cooked. It ought to have a chew if you eat.
20. Drain the cooked rice in a colander. You may rinse the rice grains gently to take away starch, if any, and to cease the grains from cooking.
Cowl with a lid and maintain the cooked basmati rice apart.
21. That is the marinated paneer after half-hour.
Assemble & Layer
22. Add the identical oil by which we fried the onions to a thick-bottomed pan or pot. If cooking the biryani in an oven, add the oil to an oven-safe glass bowl or pan.
23. Add the marinated paneer and layer neatly.
24. Make a rice layer now. Add all of the rice.
I’ve simply made 2 layers. If you need, you can also make 4 layers every of the marinated paneer and cooked rice.
25. Add the remaining fried onions.
26. Now, add 1 tablespoon chopped coriander leaves and ½ tablespoon chopped mint leaves.
27. Drizzle the ready saffron milk throughout. Place the saffron strands as nicely on the rice.
28. Dot with 1 to 2 tablespoons ghee.
You may as well add 1 tablespoon rose water or kewra water at this step.
Make Paneer Biryani
29. Cowl with an aluminium foil or with a moist cotton kitchen serviette.
30. Place the lid tightly on the pan and place it on a tawa or skillet.
31. For the primary 5 minutes, dum prepare dinner the biryani on medium warmth. Later, scale back the warmth and prepare dinner on low warmth for 12 to fifteen minutes.
You may prepare dinner the biryani in a preheated oven for 20 to 25 minutes at 180 levels C (350 levels F).
32. Right here’s the Paneer Biryani after being dum cooked for 20 minutes. Test the underside with a spoon and there needs to be no liquids.
For those who discover the underside of pan watery or with any gravy or liquid, dum prepare dinner for five to 10 minutes extra.
33. Serve Paneer Biryani scorching or heat with plain curd (yogurt), raita of your alternative, salad or your favourite salan or curry.
Serving & Storage Recommendations
You may take pleasure in this pretty Paneer Biryani scorching or heat with a raita like Onion Raita, Cucumber Raita or Boondi Raita. You may serve with sliced onion-lemon salad or Kachumber Salad too.
Pairing it with curries like Mirchi Ka Salan and Bagara Baingan is also superior. Even a easy plain yogurt tastes good with this biryani.
Bought leftovers? Place in any sealed field or container and refrigerate for 1 to 2 days. Reheat by warming within the oven at 90 levels C (190 levels F) or by steaming within the Prompt Pot for five minutes.
Skilled Ideas
- Rice: For any biryani recipe, I normally choose aged basmati rice because the grains change into fluffy, tender and non-sticky when cooked. Parboiled basmati rice (sella basmati rice) is one other selection I like to make use of. You can also make this biryani with any long-grained, non-sticky rice.
- Cooking rice: Don’t prepare dinner the rice utterly, needs to be barely underdone. Totally cooked grains will find yourself in a mushy biryani because the rice cooks additional throughout the dum-cooking course of.
- Paneer: Use do-it-yourself paneer for finest style and texture. For frozen paneer, thaw in heat or scorching water for some minutes.
- Marinating paneer: I all the time marinate paneer for half-hour at room temperature. If I’ve extra time, I marinate in a single day within the fridge.
- Including greens: You may add some steamed inexperienced peas and steamed veggies like carrots, cauliflower, potatoes to this recipe. However you’ll have to improve the curd and different spices accordingly to accommodate them.
- Making birista: The fried onions (birista) may be made a day earlier than and saved in an air-tight container. You may as well make an enormous batch and freeze for an extended storage and use.
- Complete spices: I like to recommend including all of the spices and herbs in the identical proportion as listed within the recipe. The one suggestion I supply, which is able to alter the flavour barely, is to interchange caraway seeds (shahi jeera) with cumin seeds.
- Nuts and dried fruits: Fried cashews and raisins may be added on high of the rice layers.
- Vegan choice: For a vegan biryani, use tofu, oil and a dairy free curd and milk like cashew or almond milk/curd. Keep away from soy or peanut yogurt, because it offers an after style.
FAQs
Sure, however marinating the paneer enhances the flavour and prevents it from tasting bland. A easy yogurt-based marinade with spices works nicely and improves the general style of the biryani.
Basmati rice has all the time been historically used for biryani because of its lengthy separate grains and perfume. Ensure that to soak the rice for 20 to half-hour earlier than cooking for the very best texture.
Sure, so long as all of the substances (particularly spice blends) are gluten-free, paneer biryani is of course gluten-free.
Retailer it in an hermetic container within the fridge for up 1 to 2 day. Reheat gently on the stovetop or in a microwave or within the Prompt Pot, sprinkling some water to take care of moisture.
Extra Biryanis To Strive!
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Paneer Biryani Recipe (Conventional Dum Cooked)
Paneer Biryani is a vegetarian dish of a mildly spiced, delicately flavored dum cooked, conventional biryani recipe made with yogurt marinated paneer layered with par-cooked basmati rice, golden fried onions (birista), saffron infused milk, coriander leaves, mint leaves and ghee. This Awadhi model biryani pairs superbly with any raita, veggie salad and even with easy plain curd (yogurt).
Prep Time 45 minutes
Prepare dinner Time 20 minutes
Complete Time 1 hour 5 minutes
For birista or fried onions
Forestall your display from going darkish whereas making the recipe
Cooking rice
Rinse basmati rice very nicely in water until the starch clears from the water. The water needs to be clear and never cloudy or opaque.
Then soak the rice in water for half-hour. Later drain the rice nicely and maintain apart.
Convey 4 cups water to a rolling boil in a pot.
Add entire spices – cinnamon, tej patta, cloves , inexperienced cardamoms, caraway seeds. Additionally add salt.
Now add the soaked rice. Don’t stir the rice.
Hold the flame to excessive and prepare dinner the rice with out decreasing the temperature.
The rice grains need to be cooked until 75% or ¾ completed. They need to have a chew to them when eaten.
Drain the rice in a colander. You may as well rinse the rice grains to take away starch if any and to cease the grains from cooking. Cowl with a lid and maintain the rice apart.
Making birista or fried onions
When the rice is soaking, prep the substances for the biryani. Slice the onions. Warmth the oil or ghee in a small frying pan and add the sliced onions.
Stir and start to fry the onions until they flip golden. Add one or two pinches of salt for fast browning of the onions. Stir typically for uniform browning and fry on a low flame.
Right here the onions have begun to get golden.
As soon as the onions change into golden, then take away them with a slotted spoon and place them on kitchen paper towels. Hold the fried onions apart.
Preparation for marination
Heat the milk on range high or within the microwave. Add 16 to 18 saffron strands to the milk. Stir and maintain apart.
Whisk full fats curd (yogurt) in a mixing bowl until easy.
Add ginger paste, garlic paste, chopped inexperienced chilies, chopped coriander leaves and mint leaves. Combine nicely.
Now add the spices- turmeric powder, crimson chili powder, garam masala powder, coriander powder, caraway seeds and lemon juice.
And salt as required. Combine once more.
Then add the half of the fried onions and the paneer cubes.
Combine gently. Cowl and maintain the marinated paneer apart for half-hour.
Assembling and layering
Add the identical oil by which we fried the onions to a pan or pot.
Add the marinated paneer and layer neatly.
Make a rice layer now. Add all of the rice. I’ve simply made two layers. If you need you can also make 4 layers.
Add the remaining fried onions, chopped coriander and mint leaves.
Sprinkle the saffron infused milk.
Dot with ghee. You may as well add rose water or kewra water.
Dum cooking paneer biryani
Cowl with a aluminium foil or with a moist kitchen cotton towel or serviette.
Place the lid tightly on the pan and place it on a tava or griddle. For the primary 5 minutes dum prepare dinner the biryani on a medium warmth.
Then decrease the flame and prepare dinner the biryani.
On dum for 12 to fifteen minutes. You may as well prepare dinner the biryani in a preheated oven for 20 to 25 minutes at 180 levels C (350 levels F). Use an oven proof pot or pan.
Serve the Paneer Biryani scorching with boondi raita or cucumber raita or onion raita or kuchumber salad.
Serving Recommendations
Take pleasure in Paneer Biryani scorching or heat with raita like an onion-tomato raita or cucumber raita or boondi raita. You may as well serve with sliced onion-lime salad or onion-tomato-cucumber salad.
Pairing it with curries like mirchi ka salan and bagara baingan additionally tastes superior. Even a easy plain yogurt tastes good with it.
- Rice: Use aged basmati or sella basmati for fluffy, non-sticky grains.
- Cooking Rice: Prepare dinner rice till 75% completed; it finishes cooking throughout dum.
- Paneer: Selfmade paneer is finest. Soak frozen paneer in heat water.
- Marination: Marinate paneer for 30 minutes (or in a single day in fridge).
- Veggies: Add steamed peas, carrots, potatoes. Alter yogurt and spices accordingly.
- Birista: Choose to make fried onions forward. Retailer hermetic or freeze for later.
- Complete Spices: Ensure that to make use of as listed. Exchange shahi jeera with cumin if wanted.
- Garnish Choices: Add fried cashews and raisins whereas layering rice.
- Vegan: Use tofu, oil, and almond or cashew yogurt/milk.
Vitamin Info
Paneer Biryani Recipe (Conventional Dum Cooked)
Quantity Per Serving
Energy 694 Energy from Fats 378
% Every day Worth*
Fats 42g65%
Saturated Fats 16g100%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 62mg21%
Sodium 1632mg71%
Potassium 294mg8%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
Vitamin A 222IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 7mg8%
Vitamin D 1µg7%
Vitamin E 8mg53%
Vitamin Okay 3µg3%
Calcium 453mg45%
Vitamin B9 (Folate) 22µg6%
Iron 1mg6%
Magnesium 39mg10%
Phosphorus 153mg15%
Zinc 1mg7%
* % Every day Values are based mostly on a 2000 calorie eating regimen.
Paneer Biryani recipe from the weblog archives was first printed on March 2015.
