Paneer Biryani Recipe – Authentic Indian Rice & Cottage Cheese Delight

Last Updated on 2 months by Neha Deshmukh

Paneer Biryani Recipe – Authentic Indian Rice & Cottage Cheese Delight

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 achievable at home. I first made this for a family gathering, and it was a huge hit! It’s become a regular request ever since, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Paneer Biryani isn’t just a meal; it’s an experience. It’s a beautiful blend of fluffy basmati rice, tender paneer, and a symphony of aromatic spices. It’s perfect for special occasions, weekend feasts, or even just a comforting weeknight dinner. Plus, it’s easier to make than you might think!

Ingredients

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

• 200 gms paneer/cottage cheese cubes
• 500 gms basmati rice
• 3 tablespoon oil
• 2 cloves
• 1 bay leaf
• 1 small cinnamon stick
• 2 cardamoms
• ?? teaspoon shahi zeera/caraway seeds
• 1 medium onion
• 3 slit green chillies
• ?? teaspoon ginger garlic paste
• 2 tablespoon green peas
• 1 tablespoon chopped carrots
• 1 tablespoon coriander leaves
• 4 mint leaves
• ?? teaspoon garam masala powder
• 5.5 cups water

Ingredient Notes

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

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 store-bought, make sure it’s fresh! About 200 grams is perfect for this recipe.

Basmati Rice – Choosing the Right Grain

Basmati rice is key to a good biryani. Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually soak my rice for at least 30 minutes before cooking; it helps the grains stay separate. 500 grams is what we’re aiming for.

Shahi Zeera (Caraway Seeds) – Aromatic Spice Spotlight

Shahi jeera, or caraway seeds, adds a unique, slightly sweet aroma to the biryani. It’s different from regular jeera (cumin). If you can’t find it, don’t worry – I’ll cover substitutions in the FAQs! You’ll only need about a teaspoon.

Garam Masala – Regional Variations & Homemade Blends

Garam masala is a blend of warming spices. Every family has their own recipe! You can use a store-bought blend, or make your own for a truly authentic flavor. A teaspoon is usually enough, but adjust to your taste.

Oil – Traditional Choices for Biryani

Traditionally, ghee (clarified butter) is used for biryani, but I often use a neutral oil like sunflower or vegetable oil. You’ll need 3 tablespoons for the initial sautéing and 1 teaspoon for frying the paneer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s gently stir-fry the paneer cubes in 1 teaspoon of oil until they’re lightly golden. This adds a lovely texture and prevents them from falling apart during cooking. Set them aside.
2. Now, heat 3 tablespoons of oil in a pressure cooker over medium heat. Add the cloves, bay leaf, cinnamon stick, cardamoms, and shahi zeera. Let them sizzle for a few seconds until fragrant – this blooms the spices and releases their flavor.
3. Add the sliced onions and sauté until they turn translucent and start to turn pinkish. Then, toss in the slit green chillies and cook until the onions are a beautiful pinkish hue.
4. Mix in the ginger-garlic paste and sauté for about 30 seconds, just until the raw aroma disappears. You don’t want to burn it!
5. Add the green peas, chopped carrots, fried paneer, coriander leaves, mint leaves, and garam masala powder. Sauté for another minute, stirring gently to combine everything.
6. Drain the soaked basmati rice and add it to the pressure cooker. Stir-fry for a minute to coat the rice with the spices.
7. Pour in 5.5 cups of water, add salt to taste, and give everything a good mix.
8. Close the pressure cooker lid and cook on high heat for one whistle. Once the whistle blows, reduce the heat to low and let the pressure release naturally for 5-10 minutes before opening the lid.
9. Finally, fluff the rice gently with a fork before serving. Be careful not to overmix, or you’ll end up with sticky rice!

Expert Tips

• Don’t overcook the rice! The natural pressure release is crucial for perfectly cooked, fluffy biryani.
• Layering flavors: Blooming the spices in hot oil is a key step. Don’t rush it!
• Gentle handling: Be gentle when stirring the rice to avoid breaking the grains.

Variations

Vegan Paneer Biryani Adaptation

Swap the paneer for tofu! Press the tofu to remove excess water, then cube and marinate it in a mixture of turmeric, chili powder, and garam masala before frying.

Gluten-Free Confirmation

This recipe is naturally gluten-free! Just double-check the ingredients of your garam masala blend to ensure it doesn’t contain any hidden gluten.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the number of green chillies and the amount of garam masala to control the spice level. For a milder biryani, remove the seeds from the chillies.

Festival Adaptations (Eid, Diwali)

Biryani is a staple for festive occasions! You can add a handful of fried onions (birista) for extra flavor and garnish with saffron strands for a touch of luxury.

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 (chili curry).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of paneer works best for biryani?

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

Can I make this biryani without a pressure cooker?

Yes! You can cook it in a heavy-bottomed pot, but it will take longer. Cover the pot tightly and cook on low heat until the rice is cooked through.

How can I adjust the spice level of this paneer biryani?

Reduce or increase the amount of green chillies and garam masala.

What is Shahi Jeera and can I substitute it?

Shahi jeera is caraway seeds. If you can’t find it, you can substitute with regular cumin seeds, but the flavor will be slightly different.

How do I prevent the rice from becoming mushy?

Don’t overcook the rice! The natural pressure release is key. Also, avoid stirring the rice too much.

Can this biryani be made ahead of time?

You can prepare the paneer and spice mixture ahead of time. However, it’s best to cook the biryani just before serving for the best texture and flavor.