How to make Paneer Biryani -
Paneer Biryani is a rich, delicious recipe with an exotic medley of spices which make your taste buds go warm
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage cheese (paneer) (पनीर), Basmati rice (बासमती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Paneer Biryani checkout Achari Paneer Rice - SK Khazana. You can also find more Rice recipes like Microwave Masale Bhat Shenahshahi Marghi Pulao Cuppa Mince Biryani Baked Palak Paneer Rice
Paneer Biryani Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Paneer Biryani Recipe
Cottage cheese (paneer) , cut into 1/2 inch cubes 50 grams
Basmati rice , cooked 3 cups
Ghee 2 tablespoons
Butter 2 tablespoons
Cloves 5-6
Black peppercorns 5-6
Green cardamoms 3-4
Ginger-garlic paste 1 1/2 tablespoons
Green chillies , slit 2-3
Onions , sliced 2 medium
Tomato puree 1 cup
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Biryani masala 1 teaspoon
Salt to taste
Yogurt 1 cup
Fried onions 1 cup
Fresh mint leaves , chopped 1/4 cup + tablespoons
Fresh coriander leaves , chopped 1/4 cup + tablespoons
Baby corns , diagonally sliced 5-6
Button mushrooms , sliced 6-7
Saffron , mixed with 3-4 tablespoons ceam a few strands
Ginger , cut into thin strips 1 1/2 inches
Green chillies , cut into thin strips 1-2
Method
Step 1
Heat ghee and butter in a deep non-stick pan. Add cloves, black peppercorns and green cardamoms, mix and sauté till fragrant. Add ginger-garlic paste, green chillies and onions, mix and sauté till lightly browned.
Step 2
Add tomato puree, mix and saute for 1 minute. Cover and cook for 3-4 minutes or till oil separates. Add coriander powder, cumin powder, turmeric powder, red chilli powder, biryani masala and salt, mix well and sauté for 2-3 minutes. Add yogurt and mix well. Cover and cook till oil separates.
Step 3
Add ½ cup fried onions, ¼ cup mint leaves and ¼ cup coriander leaves and mix well. Add baby corns, button mushrooms and mix well. Add cottage cheese cubes and salt and mix well. Add 1 cup water and mix well. Cover and cook for 2-3 minutes.
Step 4
Spread the rice evenly over the cottage cheese mixture. Drizzle ½ the saffron-cream mixture and sprinkle remaining fried onions, green chilli strips, remaining mint leaves, remaining coriander leaves and remaining saffron-cream mixture. Cover the pan with aluminium foil and keep the lid over it. Cook for 4-5 minutes.
Step 5
Transfer onto serving platter, garnish with mint sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
