Trippldee - Free Food Delivery App in Chennai

Recipe - Paneer biryani

recipe general information

Published By:

Daisy
Recipe Name

Paneer biryani
Category

Non-Veg
Recipe Category

Others
Cusine

North Indian Cuisine
No of Serving

4
Preperation Time

30:00
Cook Time

30:00
Special Notes

Paneer biryani

Non-Veg

Special Notes

Ingredients

For birista or fried onions | - | -

onions – thinly sliced :

1 cup
grams :

150
oil or ghee (clarified butter) :

4 tablespoons
For cooking rice :

-
basmati rice – 180 grams :

1 cup
water :

4 cups
salt :

1 teaspoon
cinnamon :

1 inch
patta (medium-sized) or 2 small tej patta :

1 tej
cardamoms :

2 to
¼ teaspoon shahi jeera (caraway seeds) :

-

For paneer marination | - | -

Paneer (Indian cottage cheese) :

200 to
½ cup Curd (yogurt) – fresh :

-
ginger paste :

1 teaspoon
garlic paste :

1 teaspoon
green chilies – chopped :

1 teaspoon
coriander leaves – chopped (cilantro) :

1 tablespoon
½ tablespoon mint leaves – chopped :

-
¼ teaspoon turmeric powder (ground turmeric) :

-
¼ teaspoon red chili powder or cayenne pepper :

-
¼ teaspoon Garam Masala :

-
½ teaspoon Coriander Powder :

-
(ground coriander) :

-
¼ teaspoon shahi jeera (caraway seeds) :

-
lemon juice :

1 teaspoon
salt as required :

-

Layering ingredients | - | -

¼ cup milk :

-
strands :

16 to
Ghee (clarified butter) :

1 to
coriander leaves – chopped (cilantro) :

1 tablespoon
½ tablespoon mint leaves – chopped :

-
rose water or kewra water (pandanus water) :

1 tablespoon

Steps

Cooking rice

Step 1 :

Rinse basmati rice very well in water till the starch clears from the water. The water should be clear and not cloudy or
Step 2 :

opaque. Then soak the rice in water for 30 minutes. Later drain the rice well and keep aside.
Step 3 :

Bring 4 cups water to a rolling boil in a pot.
Step 4 :

Add whole spices – cinnamon, tej patta, cloves , green cardamoms, caraway seeds. Also add salt.
Step 5 :

Now add the soaked rice. Do not stir the rice.
Step 6 :

Keep the flame to high and cook the rice without lowering the temperature.
Step 7 :

The rice grains have to be cooked till 75% or ¾ done. They should have a bite to them when eaten.
Step 8 :

Drain the rice in a colander. You can also rinse the rice grains to remove starch if any and to stop the grains from cooking.
Step 9 :

Cover with a lid and keep the rice aside.

Making birista or fried onions

Step 1 :

When the rice is soaking, prep the ingredients for the biryani. Slice the onions. Heat the oil or ghee in a small frying pan
Step 2 :

and add the sliced onions.
Step 3 :

Stir and begin to fry the onions till they turn golden. Add one or two pinches of salt for quick browning of the onions. Stir
Step 4 :

often for uniform browning and fry on a low flame.
Step 5 :

Here the onions have begun to get golden.
Step 6 :

Once the onions become golden, then remove them with a slotted spoon and place them on kitchen paper towels. Keep
Step 7 :

the fried onions aside.

Preparation for marination

Step 1 :

Warm the milk on stove top or in the microwave. Add 16 to 18 saffron strands to the milk. Stir and keep aside.
Step 2 :

Whisk full fat curd (yogurt) in a mixing bowl till smooth.
Step 3 :

Add ginger paste, garlic paste, chopped green chilies, chopped coriander leaves and mint leaves. Mix well.
Step 4 :

Now add the spices- turmeric powder, red chili powder, garam masala powder, coriander powder, caraway seeds and
Step 5 :

lemon juice.
Step 6 :

And salt as required. Mix again.
Step 7 :

Then add the half of the fried onions and the paneer cubes.
Step 8 :

Mix gently. Cover and keep the marinated paneer aside for 30 minutes.

Assembling and layering

Step 1 :

Add the same oil in which we fried the onions to a pan or pot.
Step 2 :

Add the marinated paneer and layer neatly.
Step 3 :

Make a rice layer now. Add all the rice. I have just made two layers. If you want you can make four layers.
Step 4 :

Add the remaining fried onions, chopped coriander and mint leaves.
Step 5 :

Sprinkle the saffron infused milk.
Step 6 :

Dot with ghee. You can also add rose water or kewra water.
Step 7 :

Dum cooking paneer biryani
Step 8 :

Cover with a aluminium foil or with a moist kitchen cotton towel or napkin.
Step 9 :

Place the lid tightly on the pan and place it on a tava or griddle. For the first 5 minutes dum cook the paneer biryani on a
Step 10 :

medium flame.
Step 11 :

Then lower the flame and cook the paneer biryani
Step 12 :

On dum for 12 to 15 minutes. You can also cook the paneer biryani in a preheated oven for 20 to 25 minutes at 180
Step 13 :

degree Celsius. Use an oven proof pan.
Step 14 :

Serve the paneer biryani hot with boondi raita or cucumber raita or onion tomato raita or kuchumber salad.
Step 15 :

Serving Suggestions
Step 16 :

Enjoy paneer biryani hot or warm with raita like an onion-tomato raita or cucumber raita or boondi raita. You can also serve
Step 17 :

with sliced onion-lime salad or onion-tomato-cucumber salad.
Step 18 :

Pairing it with curries like mirchi ka salan and bagara baingan also tastes awesome. Even a simple plain yogurt tastes nice
Step 19 :

with it.

Storage

Step 1 :

Place any leftovers in any sealed box or container and refrigerate for 1 to 2 days. Reheat by warming in the oven at 90
Step 2 :

degrees Celsius (195 degrees Fahrenheit) or by steaming in the Instant pot for 5 minutes.

close

Profile

setting & privacy

help & support

Log Out

Recipe - Paneer biryani

recipe general information

Published By:

Daisy

Recipe Name

Paneer biryani

Category

Non-Veg

Recipe Category

Others

Cusine

North Indian Cuisine

No of Serving

4

Preperation Time

30:00

Cook Time

30:00

Special Notes

Paneer biryani Non-Veg

Special Notes

Ingredients

For birista or fried onions | - | -

onions – thinly sliced :

1 cup

grams :

150

oil or ghee (clarified butter) :

4 tablespoons

For cooking rice :

-

basmati rice – 180 grams :

1 cup

water :

4 cups

salt :

1 teaspoon

cinnamon :

1 inch

patta (medium-sized) or 2 small tej patta :

1 tej

cardamoms :

2 to

¼ teaspoon shahi jeera (caraway seeds) :

-

For paneer marination | - | -

Paneer (Indian cottage cheese) :

200 to

½ cup Curd (yogurt) – fresh :

-

ginger paste :

1 teaspoon

garlic paste :

1 teaspoon

green chilies – chopped :

1 teaspoon

coriander leaves – chopped (cilantro) :

1 tablespoon

½ tablespoon mint leaves – chopped :

-

¼ teaspoon turmeric powder (ground turmeric) :

-

¼ teaspoon red chili powder or cayenne pepper :

-

¼ teaspoon Garam Masala :

-

½ teaspoon Coriander Powder :

-

(ground coriander) :

-

¼ teaspoon shahi jeera (caraway seeds) :

-

lemon juice :

1 teaspoon

salt as required :

Paneer biryani

Non-Veg