A quick rich Mughlai style Paneer Biryani recipe to make your weekend extra special, with a simple process quickly rustle up this rice.
For the second day of BM#66, I had yet another Biryani noted down that I wanted to make for my kids. It was Saturday and it was traditional South Indian meals for the elders and knowing that kids won't eat that, I wanted to make a quick biryani for the kids. Since they love paneer in any form, though I could make one quickly.
Then I got busy with something and the boys said they wanted a paneer fry. So Amma offered to make it for Konda. In the end, all three of them again had this for their meal after a good serving of Paneer fries.
For more ideas on biryanis, you can see Paneer Dum Biryani, Kabuli Chana Paneer Dum Biryani, Makhni Biryani, Nawabi Style Biryani, Baby Corn Paneer Dum Biryani
We love paneer and make Paneer Butter Masala on weekly basis. Though we have following the same recipe, at times we also plan to change a bit just to have a variety in life. Kids are obsessed with the same recipe and don't want a change.
However, the best dish is always one where you can quickly rustle up the recipe and have a delicious meal. This recipe surely meets the bill!
PIN This Paneer Biryani Recipe for Later!
Paneer Biryani Recipe
Ingredients
For the Paneer Marinade
- 2 cups Paneer
- 1 tsp Cumin Powder
- 1 tsp Ginger Garlic Paste
- 1/2 cup Onions Browned
- 1 tsp Red Chilli Powder
- 1 cup Curds
- Salt to taste
- A Pinch Turmeric Powder
- 1/2 tsp Garam Masala
For Paneer Gravy
- 1 tsp Butter
- 1 tsp Shah Jeera
- 1/2 tsp Ginger Garlic Paste
Assembling the Rice
- 2 cups Basmati Rice Cooked
- 1/2 cup Milk
Instructions
How to make Biryani
Prep Process
- Deep fry onions till brown and keep it aside.
- If you have cooked rice use it, else wash and soak the basmati rice for 20 mins. In thrice the amount of water, boil rice and when it's almost done, drain the water from rice and let it sit for 5 mins with lid covered. Then, spread the rice for it to cool and also for the grains to separate.
For the Paneer Marinade
- Mix the paneer with the other ingredients listed for marination. Let it sit for 10 mins.
- Add the Browned Onions to the paneer marinade.
Making the Paneer Gravy
- In a nonstick pan, heat butter and oil, add shah jeera. After few seconds, add ginger garlic paste. Then add the paneer marinade and simmer till the mixture is cooked well.
- Simmer for 5 mins till everything comes together.
Assembling the Rice
- Now, take a wider kadai or pan, grease with little butter / ghee, add the rice and the masala and fluff and toss together for the rice to get mixed well.
- Add it back to the nonstick pan, and add milk, cook in dum with a tight lid for 15 mins.
- You could alternatively layer it with rice and masala before doing the dum.
- Once done, fluff the rice and serve with any side dish or as such.
Srividhya Gopalakrishnan says
I am all up for paneer. This sounds delicious. 🙂
latifricemills says
What a superb recipe dear, it seems so delicious as we were planning a trip today and we thought to cook something at home to bring with us to the trip to eat it later so I found your blog its
really nice thanks !! 🙂
Smruti Shah says
Paneer makes everything better!! Your biryani looks amazing 🙂
Ritu Tangri says
Quite a flavoursome biryani n everybody's delight too:)
Pavani N says
Very flavorful and inviting paneer pulao Valli.
Nalini's Kitchen says
Such a flavorful and kids friendly paneer pulao..
Priya Suresh says
Who will say no to this briyani, fantastic one pot meal.
Usha Rao says
Paneer is a good choice for vegetarians. Biryani looks wonderful