Paneer Biryani | Easy Pressure Cooker Paneer Biryani

Paneer Biryani is an easy one pot meal in just 40 mins. It makes a delicious whole meal to pair with some raita or chips.

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Biryani is the most favorite dish to many including me. Traditionally biryani is made by marinating meat and then layer cooked with rice ,meat and aromatic spices. This paneer biryani in cooker is a quick one post rice. It gets ready in hardly 40 mins from scratch.

Homemade Paneer

Paneer is a soft pillowy milk solids made into a firm block. We can easily prepare our homemade paneer. To prepare paneer boil milk and curdle it with lemon , vinegar or yogurt. Collect the milk solids and press them using a paneer press or with any other weight to form a firm block. Slice and use the paneer to ay dishes as you prefer.

Paneer is a very good source of protein and goes well into a variety of dishes. I have a lot of dishes in blog made with paneer.

Ingredients

Basmati Rice - Make sure you use any good brand long grain basmati Rice. My preference is India Gate.

Onion , Tomato - As always any biryani has these two ingredients as the base .

Ginger garlic paste - Adds a delicious flavor to the biryani

Panner - Use firm panner. You may also replace paneer with tofu if you prefer plant based.

Whole spices - Adds the biryani fragrance and enhances the taste.

Spice powders - Uses the basic spice powders like red chili powder, garam masala and a hint of turmeric powder.

Yogurt - Balances the taste of biryani , its a must add.

Mint , Coriander Leaves - Adds to the aroma of biryani.

FAQ's

How to make Paneer Biryani

1. Heat a pressure cooker with oil/ghee. Once it’s hot add the whole spices, green chili and cashew nuts. Saute until its aromatic and the colour of cashews change to slight golden.

2. Next add sliced onions. Cook till the onions are glossy.

3. And then add Mint and coriander leaves. Saute till they shrink. Cook in a medium flame.

4. Next add ginger garlic paste and saute till the raw smell leaves.

5. After that add the sliced tomato and cook till they are soft.

6. Next add all the spice powders. Combine and cook for a min.

7. Now add yogurt / Curd. combine and cook till the masala leaves oil.

8. Now add Paneer cubes. Slice into any shapes as you prefer. You can slice them into cubes or triangles.

9. Meanwhile soak in the Basmati Rice in water for 30 mins. drain the water completely after soaking for 30 mins and keep it ready. Next add the Basmati Rice and fry for a min.

10. Meanwhile soak in the Basmati Rice in water for 30 mins. drain the water completely after soaking for 30 mins and keep it ready. Next add the Basmati Rice and fry for a min.

11. Now add the measured water and mix well. Check for salt and add if required. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.

12. Wait till the pressure subsides on its own and then open the cooker. Delicious Paneer Biryani in pressure cooker is now ready. Gently fluff the rice without breaking the grains and serve hot.

Tips & Variations

Paneer is very delicate , so always use firm paneer for biryani. Else there is a chance of paneer crumbling as it cooked.

Panner is usually added towards the end while preparing biryani , as it gets cooked quickly.

We can prepare the same biryani in Instant Pot too.

To Prepare Instant Pot Paneer Biryani , follow the same recipe by keep the IP in sauté mode. Use 2 cups of water for every 1 cup of rice and finally cook in pressure cook mode for 5 mins. After cooking time do a quick release.

Biryani goes well with a side of Raita ( Yogurt dip ).

Serving Suggestions

This easy paneer biryani recipe makes a perfect wholesome meal along with some raita and chips. Other sides you can serve with biryani Khoya Kaju Masala , Chettinad Mushroom gravy.

Storage Options

We can store the paneer biryani in the fridge for up to 2 days. While serving reheat in microwave for 1 - 1.30 mins and serve hot. I do not recommend freezing or over storing the biryani , as it looses the freshness and taste.

While storing in fridge make sure you use an air tight container or any tightly sealed fridge box.

Similar Recipes

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Paneer Biryani

Paneer Biryani is an easy one pot meal in just 40 mins. It makes a delicious whole meal to pair with some raita or chips.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 4

Calories: 474kcal

Author: Sharmila Kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Equipment

• Pressure Cooker

• ▢
  Pressure Cooker

Ingredients

• ▢ 200 gms Paneer
• ▢ 2 tbsp Oil / Ghee
• ▢ 1 tsp Fennel Seeds
• ▢ 1 Bay Leaves
• ▢ 1 inch Cinnamon stick
• ▢ 1 Star Anise
• ▢ 2 cups Basmati Rice
• ▢ 3 Onion
• ▢ 1.5 tbsp Ginger Garlic paste
• ▢ ⅓ cup Mint tightly packed
• ▢ ⅓ cup Coriander Leaves
• ▢ 2 Tomato
• ▢ 1 tsp Chilli powder
• ▢ ½ tsp Kashmiri red chilli powder
• ▢ ⅛ tsp Turmeric powder
• ▢ 1 tsp Garam Masala
• ▢ Salt as needed
• ▢ ⅓ cup Curd / Yogurt
• ▢ 1 tsp Lemon Juice
• ▢ 2.5 cups Water

Instructions 

• Heat a pressure cooker with oil/ghee. Once it’s hot add the whole spices, green chili and cashew nuts. Saute until its aromatic and the colour of cashews change to slight golden.
• Next add sliced onions. Cook till the onions are glossy.
• And then add Mint and coriander leaves. Saute till they shrink. Cook in a medium flame.
• Next add ginger garlic paste and saute till the raw smell leaves.
• After that add the sliced tomato and cook till they are soft.
• Next add all the spice powders. Combine and cook for a min.
• Now add yogurt / Curd. combine and cook till the masala leaves oil. Now add Paneer cubes. Slice into any shapes as you prefer. You can slice them into cubes or triangles.
• Meanwhile soak in the Basmati Rice in water for 30 mins. drain the water completely after soaking for 30 mins and keep it ready. Next add the Basmati Rice and fry for a min.
• Now add the measured water and mix well. Check for salt and add if required. Also add Lemon juice and wait it comes to a boil and then close the pressure cooker. Once the steams come rigorously put the whistle on the cooker and cook for 3 more mins in a high flame and then switch off the cooker.
• Wait till the pressure subsides on its own and then open the cooker. Delicious Paneer Biryani in pressure cooker is now ready. Gently fluff the rice without breaking the grains and serve hot.

Notes

• Goes well with Raita and any Kurma.
• You can also cook the same in Pressure Cooker. If using pressure Cooker use 3 cups of Water and Close the Pressure cooker. Once the steam comes excessively put on the whistle and cook for 3 mins exactly and switch off the stove. Let the pressure gets released on its own and then open the cooker and fluff the rice.

Nutrition

Serving: 6g | Calories: 474kcal | Carbohydrates: 86g | Protein: 15.9g | Fat: 14.5g | Saturated Fat: 1.5g | Sodium: 76mg | Potassium: 993mg | Fiber: 30.8g | Sugar: 4.2g | Calcium: 757mg | Iron: 21mg

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.