Paneer Veg BiryaniVeg
Indulge in an authentic Paneer Biryani—a royal, deeply aromatic feast made with aged long-grain Basmati rice and tender soft paneer cubes. Carefully cooked with rich curd, warm ground spices, fresh tomatoes, ginger, garlic, green chillies, fresh coriander, and fried onions, the layers are gently sealed and slow-cooked on dum. This process locks in every layer of flavor and vibrant color, delivering a true restaurant-quality dish straight to your home.
Ingredients
1 kg Basmati Rice
4 l Water
2 nos. Bay Leaf
3 nos. Cloves
3 nos. Black Pepper
3 nos. Green Cardamoms
as needed Salt
1 tbsp Oil
500 g Paneer Cubes
1 medium Onion (sliced)
2 tbsp Garlic Paste
1 tbsp Ginger (chopped)
2 tbsp Coriander Powder
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Kashmiri Red Chilli Powder
as needed Salt
1⁄2 cup Curd
3 medium Tomato (chopped)
1 tbsp Maggi Masala
1⁄2 tbsp Garam masala Powder (Hot Spices)
1 Lemon Juice
1⁄2 cup Oil
1⁄2 cup Fresh Coriander
few Yellow Food Colour
as needed Fried Onions (Birista)
4 nos. Green Chilli
few Orange Food Colour
Instructions
1
Wash and soak basmati rice in water for 30 minutes.
2
In a large vessel, boil water with bay leaves, cloves, black pepper, green cardamoms, salt, and 1 tbsp oil. Add soaked rice and cook uncovered until 90% soft, then drain completely.
3
In a separate heavy pot, heat 0.5 cup oil and fry sliced onions until golden brown.
4
Add garlic paste and chopped ginger to the onions and sauté for 15-20 seconds.
5
Stir in coriander powder, turmeric powder, red chilli powder, Kashmiri chilli powder, salt, and curd. Sauté until oil separates.
6
Add biryani masala, half of the garam masala, sliced tomatoes, green/red chillies, and lemon juice. Cook for 1-2 minutes until tomatoes soften.
7
Add paneer cubes and chopped coriander. Mix gently, cover, and cook on low flame for 2-3 minutes.
8
Take half of the cooked paneer pieces out, keeping the gravy and base layer of paneer in the pot.
9
Spread a layer of boiled basmati rice over the bottom gravy. Garnish with chopped coriander, green chillies, and the removed paneer pieces.
10
Add the remaining rice on top, sprinkle reserved garam masala, fried onions, yellow food color, orange food color, and fresh coriander.
11
Seal the pot tightly with aluminum foil and put the lid on. Cook on lowest dum heat for 7-8 minutes.
12
Remove foil, gently fluff rice from the side, and serve hot!
Nutrition Facts
4 servings per recipe
