Paneer Biryani Recipe – Restaurant Style | Indian Main Course Recipes
December 2, 2015
2

Hey Foodies,

We all crave for food all the time, don’t we? This is one recipe which once you make it, you’re going to crave for it again & again..

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This Paneer Biryani is what I order everytime I’m in a restaurant, and this is what they usually give in a thali.. Super glad, I tried to make it at home, and bingo tastier results.. πŸ˜€

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Smooth, sweet flavor from birista, or fried onions & a sublte flavor from cloves.. Try it to believe it, you’re going to love it!! Let’s begin with the recipe πŸ™‚

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Paneer Biryani Recipe
Print Recipe
Paneer Biryani Recipe
Print Recipe
Ingredients
For Paneer Marination
For Biryani
Servings:
Instructions
For Marination
  1. Birista : Slice 1 onion and separate the onion slices, add to a pan along with 3 tbsp oil. Fry in low flame stirring continuously until light golden. Take down to a tissue paper and spread. And collect the oil to use for boiling rice. Chop the birista into smaller pieces.
  2. In a bowl, add in the birista, yogurt, coriander leaves, salt, sugar,kasoori methi, black pepper, dried mint, red chili powder, turmeric powder and crushed cloves.
  3. Mix the marination well, add in the diced paneer cubes and stir gently. Cover and let it marinate for 1 hour.
For Rice
  1. Soak rice for 1 hour. Boil 8 cups of water, add salt to season the water and oil from the birista. add the soaked rice and boil till 75% done. Drain the rice and spread in a plate.
For Biryani
  1. Masala : In a pressure pan/cooker, add in the oil and ghee. Once hot, cumin seeds and after they sizzle, goes in cardamom pods, cloves, peppercorns, bay leafs and star anise.
  2. Add in the chopped onions and cook till they start going golden, then add ginger garlic paste. Once raw flavor from ginger garlic is gone, add the chopped tomatoes and salt.
  3. Cook till the tomatoes are mushy, then add in : turmeric powder, black pepper, coriander powder, garam masala, red chili powder, kasoori methi and sugar and cook for 2-3 minutes. Then add in coriander and mint leaves and stir. Pour in about a cup of water and get it to a boil.
  4. Switch off the flame, and begin layering the biryani. On top of this masala gravy, add in 1/2 of the cooked rice. Next goes in all of the marinated paneer, then rest of the rice. Pour in about 1/4 cup of water.
  5. You can add in some cashews or nuts if you wish, some saffron water can go in as well. Cover the pan with the lid and heat it up in medium flame for 3-4 minutes, then about 20 minutes in low flame.
  6. Let the biryani stay idle for a minimum of 30 minutes before opening. Open the pan, serve the biryani!
Recipe Notes

For a earthy flavor in the biryani, a pinch worth of Black Stone Flower or Daggad Fool can be added along with cardamom pods while making the masala. I personally skip in this biryani.

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pbir1

That was a bit lengthy, but believe me it is easy! Make it, and let me know how it turns out for you’all πŸ™‚

Thanks πŸ™‚

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2 comments

  1. Hi
    Your receipes are just awesome
    One doubt the marinated paneer which you sandwiched between the rice layers will not remain raw , I mean the masalas used to marinate paneer will not remain raw
    Please advice

    1. Hey Nayana, Thanks! Nothing remains raw, the paneer has a tendency to get overcooked and tough very easily. Since we want super soft paneer, we cook it sandwiched between rice layers. It cooks to perfection in the dum/pressurized steam inside πŸ™‚