Paneer Biryani Biryanis are a favourite all over India and is made in differently in different states with vegetables or meat or cottage cheese. Whether vegetarian or non-vegetarian biryani is usually made on special occasion. You need to take quite a bit of effort to make this delicious rice dish but the end result is well worth it. By Sanjeev Kapoor 18 Nov 2024 in Recipes Rice New Update Paneer Biryani Main ingredients Cottage cheese (paneer), Basmati biryani rice, Ghee, Whole garam masala, Cumin seeds, Green chillies, Onions, Ginger-garlic paste, Fresh tomato puree, Red chilli powder, Coriander powder, Cumin powder, Biryani masala, Browned onions, Fresh mint leaves, Fresh coriander leaves, Butter, Yogurt, Saffron, Rose water, Screwpine water, Dried rose petals Cuisine Indian Course Rice Prep time 30-35 minutes Cook time 45-50 minutes Serve 4 Taste Savoury Level of cooking Moderate Others Vegetarian Ingredients 500 grams cottage cheese (paneer), cut into 1 inch cubes 1½ cups Basmati biryani rice Salt to taste 7-8 black peppercorns 3-4 green cardamoms 2-3 cloves Masala 2-3 tablespoons ghee 3-4 cloves 6-8 black peppercorns 2 green cardamoms 1-2 bay leaves 1 teaspoon cumin seeds 2-3 green chillies, slit 2 large onions, thinly sliced 1½ tablespoons ginger-garlic paste 1 cup fresh tomato puree Salt to taste 2 teaspoons red chilli powder ½ teaspoon turmeric powder ¾ teaspoon coriander powder 1 teaspoon cumin powder 1½ tablespoons biryani masala 3 tablespoons browned onions 2 tablespoons chopped fresh mint leaves 1 tablespoon chopped fresh coriander leaves 2-3 teaspoons butter 2-3 tablespoons yogurt Toppings A large pinch of saffron, soaked in 1-2 tablespoons warm water 2-3 teaspoons rose water 1-2 teaspoons screwpine (kewra) water Ghee for drizzling ¼ cup browned onions + for garnish 12-15 fresh coriander sprigs 10-12 fresh mint leaves 2-3 green chillies, slit 1 inch ginger, cut into thin strips 1-2 teaspoons dried rose petals Fresh mint sprig for garnish To serve Boondi raita as required Onion rings Method Take Basmati biryani rice in a bowl, add sufficient water and wash for 2-3 times. Add fresh water and soak for 25-30 minutes. Drain. Boil 6-8 cups water in a deep non-stick pan, add salt, black peppercorns, green cardamoms, cloves and the drained rice, mix and cook for 10-15 minutes or till the rice is ¾ done. Drain the rice. To make the masala, heat ghee in a deep non-stick pan, add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chillies and onions and sauté till golden brown. Add ginger-garlic paste, mix and saute for 1-2 minutes. Add tomato puree and mix well. Add salt, mix and saute for 2-3 minutes. Add red chilli powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves and butter and mix well. saute on medium heat till fat separates. Reduce heat to low and add yogurt and mix well. Add ½ cup water, mix and cook for 3-4 minutes. Add the paneer cubes and mix gently till well combined. Evenly spread the cooked rice over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Sprinkle browned onions, coriander sprigs, mint leaves, green chillies, ginger and dried rose petals. Cover the pan with aluminium foil and place the lid on it. Cook on low heat for 8-10 minutes. Switch the heat off and transfer the paneer biryani onto a serving plate. Garnish with browned onions and mint sprig. Serve hot with boondi raita and onion rings. #Butter #Screwpine water #Rose water #Dried rose petals #Whole garam masala #Browned Onions #Fresh coriander leaves #Fresh tomato puree #Coriander powder #Cumin seeds #Cumin powder #Yogurt #Ginger-garlic paste #Ghee #Green chillies #Red chilli powder #Fresh mint leaves #Biryani masala #Onions #Saffron (kesar) #Basmati biryani rice #Cottate cheese (paneer) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article