Paneer Biryani (Authentic + Fool-proof Recipe!)

Name: Paneer Biryani (Authentic + Fool-proof Recipe!)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 1 serving
Ingredients: 4 tablespoons ghee; 1 large yellow onion; 0.75 lbs paneer; ½ red pepper; 1 small red onion; 2 teaspoon Biryani masala; 2 teaspoons ginger paste; 2 teaspoon garlic paste; 2 teaspoons kosher salt; 2 teaspoons Kashmiri red chili powder; ⅓ teaspoon ground turmeric; ¼ cup fresh mint leaves; 1 tablespoon lemon juice; ¾ cup PLAIN yogurt; 1 medium ripe tomato pureed; 2 cups Extra long grain Basmati rice; 1 teaspoon cumin seeds; 2 bay leaves; 1 star anise; 3 green cardamom pods; 6 cloves; 1½ tablespoons kosher salt; ¼ cup chopped cilantro; ½ teaspoon saffron; 2 tablespoons milk; ¼ cup raw unsalted cashews; 2 teaspoons ghee

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Marinating Time
30 mins
Total Time
1 hr 30 mins
Calories
565 kcal
Course
Main Course, Dinner
Cuisine
Indian

Paneer Biryani (Authentic + Fool-proof Recipe!)

Jeffrey Bond

Report

Classic vegetarian Biryani recipe with cubed paneer marinated in warming spices, layerd with aromatic long grain Basmati rice.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

4 tablespoons ghee
1 large yellow onion thinly sliced (about 2 cups)

To Marinate

0.75 lbs paneer cut into 1 inch cubes (300 grams ~ 3 cups)
½ red pepper cut into 1 inch cubes (½ cup)
1 small red onion cut into 1 inch cubes (½ cup)
2 teaspoon Biryani masala
2 teaspoons ginger paste
2 teaspoon garlic paste
2 teaspoons kosher salt
2 teaspoons Kashmiri red chili powder
⅓ teaspoon ground turmeric
¼ cup fresh mint leaves rough chopped
1 tablespoon lemon juice
¾ cup PLAIN yogurt

Remaining Ingredients

1 medium ripe tomato pureed ½ cup
2 cups Extra long grain Basmati rice
1 teaspoon cumin seeds
2 bay leaves
1 star anise
3 green cardamom pods
6 cloves
1½ tablespoons kosher salt

Garnish

¼ cup chopped cilantro
½ teaspoon saffron
2 tablespoons milk warm
¼ cup raw unsalted cashews optional
2 teaspoons ghee optional, for frying cashews

Add to Shopping List

Instructions

To a medium mixing bowl add yogurt, ginger paste, garlic paste, salt, biryani masala, turmeric, red chili powder, lemon juice, and mint leaves. Mix well.
Add onion, peppers, and paneer to the marinade and stir gently to evenly coat with the marinade. Cover and keep aside for 30 minutes allowing the paneer to marinate.
Soak saffron in warm milk and reserve.
Lightly fry cashews in 2 teaspoons of ghee until golden or air fry at 300 F for 4 minutes. Reserve.
Rinse and drain the Basmati rice a couple of times. Add 4 cups of water and soak for 20 minutes.
While the rice is soaking, add ghee to a heavy-bottomed pan and add onions. On medium heat, fry the onions stirring frequently until they start to turn golden brown - about 15 to 20 minutes. Take out half of the fried onions from the pan leaving the remaining onions and excess ghee in the pan.
In a medium pot add 8 cups of water. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt to the rice and bring the to a boil on high heat.
Drain the soaked rice and add it to the boiling water. Bring the rice to a full boil on high heat. Lower the heat to medium and cook uncovered for 5 to 6 minutes or until the rice is about 80% cooked. Drain the rice promptly and reserve.
To the pan with the remaining ghee and caramelized onions, add pureed tomatoes. Cook stirring frequently on medium heat for 5 minutes.
Add the marinated paneer and veggies and saute gently for 5 minutes or until everything is just heated through. Do not overcook the paneer.
Gently layer partially cooked rice over the paneer and veggies. Top with saffron-infused milk. Garnish with the reserved caramelized onions, and add fried cashews.
Secure aluminum foil around the lid to seal the pot tightly so the heat does not escape and the flavors are locked in. You can also place a heavy object on top of the lid to keep it sealed. Cook covered on low heat for 20 minutes.
After the biryani is cooked, allow it to rest for 10 minutes before serving. This helps the flavors meld and the rice to firm up.Garnish with Cilantro. Gently fluff the rice with a fork, do not mix.
Serve with Raita and lemon wedges.

Notes

Rice: Use aged extra long-grain Basmati rice, as it absorbs flavors well and doesn't become mushy when cooked. Soak the rice for at least 20 minutes before cooking to ensure it cooks evenly.
Pots: Make sure to use a heavy-bottom casserole pot for cooking Biryani and use a saucepan that is big enough to parboil the rice with lots of water. For the proportions of Biryani in this recipe a 4QT casserole and a 3QT saucepan work well. They will be about ¾th filled when the biryani is fully layered and when the rice is parboiled.
Don't Overcook the Rice: Parboil the rice before layering it. It should be only partially cooked (80%), as it will finish cooking when the biryani is "dum" cooked (slow-cooked in a sealed pot). Overcooked rice will become mushy.

Nutrition Information

Show Details

Calories 565kcal (28%) Carbohydrates 61g (20%) Protein 16g (32%) Fat 29g (45%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.01g Cholesterol 67mg (22%) Sodium 1409mg (59%) Potassium 346mg (10%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 848IU (17%) Vitamin C 21mg (23%) Calcium 367mg (37%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 565 kcal

% Daily Value*

Calories	565kcal	28%
Carbohydrates	61g	20%
Protein	16g	32%
Fat	29g	45%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Trans Fat	0.01g	1%
Cholesterol	67mg	22%
Sodium	1409mg	59%
Potassium	346mg	7%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	848IU	17%
Vitamin C	21mg	23%
Calcium	367mg	37%
Iron	2mg	11%