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Paneer Biryani

Biryani is flavored rice cooked with a perfect blend of spices, herbs and basmati (long grain)  rice. Paneer biryani is a delicious version of the biryani with cottage cheese and aromatic mixture of spices. This recipe is excellent  idea for your lunch box or even for a midweek dinner. I make this dish often because my husband loves biryani especially when it is made with chicken.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups basmati long grain rice
  • 3 cups water
  • 250 gm paneer cottage cheese cut and cubed
  • 2 capsicums sliced
  • 2 onions thinly sliced
  • 1 Tbsp yoghurt
  • 1 Tbsp ginger garlic paste
  • 2 green chillies slit and cut
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 3 cloves
  • 1 ” piece of cinnamon
  • 3 cardamom pods
  • 2 bay leaves
  • 1 small bunch of mint leaves chopped
  • 3 Tbsp oil
  • Salt to taste

Method
 

  1. Take paneer cubes in a bowl and marinate with yogurt, chilli, turmeric and coriander powders and add little salt. Keep aside for 15 minutes.
  2. Wash and rinse the rice in water and set aside.
  3. Grid the spices- cloves, cardamom, and cinnamon into fine powder. Keep aside.
  4. Heat oil in a pressure cooker over medium heat. Add onion and sauté until they turn golden. Add ginger garlic paste, mint leaves and sauté for 2 minutes.
  5. Add marinated paneer cubes and sliced capsicums and sauté for 5 minutes. Add rice and powdered spices. Mix well.
  6. Add 3 cups of water and cover with lid. Cook till 3 whistles and turn off the flame.
  7. Allow the pressure cooker to release its heat gradually. Once the pressure is released, open the lid and then stir gently to combine the rice and spices.
  8. Paneer biryani is ready to serve. This dish goes well with any gravy.