Paneer Biryani Recipe – Authentic Indian Rice with Cottage Cheese

Last Updated on 4 months by Neha Deshmukh

Paneer Biryani Recipe – Authentic Indian Rice with Cottage Cheese

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to Paneer Biryani recipe – a fragrant, flavorful dish that’s surprisingly easy to make. I first made this for a family gathering and it was a huge hit, so I knew I had to share it with all of you. Get ready to impress!

Why You’ll Love This Recipe

This Paneer Biryani isn’t just delicious; it’s comforting, satisfying, and perfect for any occasion. Whether it’s a weeknight dinner or a festive celebration, this recipe delivers authentic Indian flavors with minimal fuss. Plus, who doesn’t love a good rice dish with tender paneer?

Ingredients

Here’s what you’ll need to create this magic:

• 200 gms paneer (cottage cheese)
• 1 cup basmati rice
• 2 tbsp cooking oil
• 3 tsp ghee
• 1 inch cinnamon stick
• 2 cloves
• 1 cardamom pod
• 1 black stone flower (Pathar Phool)
• 1 bay leaf
• 1 large onion
• 1 tsp ginger garlic paste
• 2 green chillies
• 1 carrot
• 1 handful frozen green peas
• 0.5 tsp garam masala powder
• 1 handful mint and coriander leaves
• 1.5 cups water
• 1 tsp kasoori methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Paneer (Cottage Cheese) – Types & Quality

I prefer using soft paneer for biryani, as it absorbs the flavors beautifully. You can use store-bought or homemade paneer. If using frozen paneer, thaw it completely and gently squeeze out any excess water.

Basmati Rice – Choosing the Right Grain

Basmati rice is key for that fluffy, aromatic biryani. Look for aged basmati rice – it tends to be longer-grained and less likely to become mushy. I usually soak my rice for at least 30 minutes before cooking; it helps it cook evenly.

Ghee – The Significance in Indian Cooking

Ghee (clarified butter) adds a richness and aroma that’s simply unmatched. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can substitute with more cooking oil, but the flavor won’t be quite the same.

Kasoori Methi – Flavor Profile & Regional Use

Kasoori methi (dried fenugreek leaves) has a unique, slightly bitter flavor that adds depth to the biryani. Don’t skip it! Rubbing it between your palms before adding releases its aroma. It’s commonly used in North Indian cuisine.

Black Stone Flower (Pathar Phool) – Unique Aroma & Benefits

Black stone flower, or Pathar Phool, adds a really unique earthy aroma. It’s not essential, but it elevates the biryani. If you can’t find it, you can omit it, but it’s worth seeking out if you want an authentic touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your paneer into cubes and lightly toast them in oil until golden brown. This gives them a lovely texture and prevents them from falling apart during cooking. Set aside.
2. Heat oil and ghee in a pressure cooker. Add the cinnamon stick, cloves, cardamom pod, black stone flower, and bay leaf. Let them sizzle for a few seconds until fragrant.
3. Now, add the chopped onions, ginger-garlic paste, and green chillies. Sauté until the onions turn translucent and golden brown – this is where the flavor base starts to build!
4. Mix in the chopped tomatoes and cook until they soften. Then, add the chopped carrot and frozen green peas. Sauté for another 2 minutes.
5. Time for the rice! Add the soaked basmati rice, water, salt, garam masala powder, chopped mint and coriander leaves, and kasoori methi. Gently stir everything together.
6. Top the rice with the toasted paneer cubes. Close the lid of the pressure cooker and cook on low heat for 1 whistle.
7. Once the pressure releases naturally (don’t force it!), fluff the rice gently with a fork before serving. And that’s it!

Expert Tips

• Don’t overcook the rice: Overcooked rice will result in a mushy biryani.
• Gentle handling: Be gentle when stirring the rice to avoid breaking the grains.
• Layering is key: While this is a pressure cooker version, traditionally biryani is layered. The principle of building flavors still applies!

Variations

Biryani is super versatile! Here are a few ways to customize it:

Vegan Paneer Biryani Adaptation

Swap the paneer for tofu or your favorite vegetables like cauliflower and potatoes. Use plant-based ghee or oil.

Gluten-Free Considerations

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of green chillies to control the spice level. For a milder biryani, remove the seeds from the chillies. For extra heat, add a pinch of red chilli powder.

Festival Adaptations (Eid, Diwali)

During festivals, I love adding a handful of fried onions (birista) for extra flavor and texture. It’s a little extra effort, but totally worth it!

Serving Suggestions

Serve your Paneer Biryani hot with a side of raita (yogurt dip) and a simple salad. It also pairs beautifully with a side of mirchi ka salan (chilli curry).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions!

What type of paneer works best for biryani?

Soft paneer is ideal, as it absorbs the flavors well.

Can I make Paneer Biryani without a pressure cooker?

Yes! You can cook it in a heavy-bottomed pot on the stovetop. It will take longer, and you’ll need to ensure the rice is cooked through without burning.

How can I adjust the spice level of this biryani?

Adjust the number of green chillies or add a pinch of red chilli powder.

What is black stone flower and can I substitute it?

It’s a unique ingredient that adds an earthy aroma. If you can’t find it, you can omit it.

How do I prevent the rice from becoming mushy?

Use aged basmati rice, soak it for at least 30 minutes, and avoid overcooking.

Can this biryani be made ahead of time?

You can prepare the gravy base ahead of time. However, it’s best to assemble and cook the biryani just before serving for the best texture.

Enjoy making this delicious Paneer Biryani! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!