Paneer Biryani Recipe By Chef Team ZZ

Paneer biryani is a delicious and flavourful rich dish made with paneer (Indian cottage cheese) and a variety of aromatic spices. It is a popular dish in many parts of India and has gained popularity around the world due to its unique taste and versatility. 

Table of content

• About paneer biryani
• Types of biryani
• Ingredients
• How to make paneer biryani
• Quick recap

About Paneer Biryani

One of the key ingredients in paneer biryani is, of course, paneer. Paneer is a type of cheese made from cow's milk that is soft and crumbly in texture. It is a great source of protein and is often used in Indian cuisine as a meat substitute for vegetarians. In paneer biryani, the paneer is typically cooked with a mixture of aromatic spices, such as cumin, coriander, and garam masala, to give it a rich and flavourful taste.
The other key ingredient in paneer biryani is rice. Long-grain basmati rice is most commonly used in this dish, as it has a delicate and fragrant flavour that pairs well with spices and paneer. The rice is typically cooked with the paneer and spices in a large pot, with water or broth added to create a flavourful and aromatic broth.
In addition to paneer and rice, paneer biryani is often made with a variety of other ingredients, such as onions, tomatoes, green peppers, and peas. These ingredients add texture, flavour, and nutrition to the dish, making it a well-rounded and satisfying meal.
Paneer biryani is typically served with raita, a refreshing side dish made with yoghurt and cucumbers, or with a side of chutney or pickles. It can also be garnished with fresh herbs, such as cilantro or mint, for added flavour and visual appeal.
This fight always goes on, why Veg Biryani is called Biryani, it should be called Pulav. So let's discuss a little on this too.

Difference Between Pulav and Biryani

Pulav and veg biryani are both rice dishes that are popular in India and around the world. However, there are a few key differences between the two dishes.
One of the main differences between pulav and veg biryani is the type of rice used. Pulav is typically made with short-grain rice, such as basmati or jasmine rice that has been soaked and cooked in a mixture of water and broth. The rice is then seasoned with a variety of aromatic spices and cooked with vegetables, meats, or seafood, depending on the recipe.
On the other hand, veg biryani is typically made with long-grain basmati rice that is cooked with a mixture of vegetables and spices. The vegetables are typically sautéed and then mixed with the rice and spices before being cooked together. The finished dish is typically garnished with fresh herbs, such as cilantro or mint, and served with a side of raita or chutney.
Another difference between pulav and veg biryani is the cooking method. Pulav is typically cooked in a pot over low heat, with the ingredients layered on top of each other and cooked until the rice is tender and the flavours have melded together. Veg biryani, on the other hand, is typically cooked in a large pot or in an oven, with the rice and vegetables mixed together and cooked until the flavours have melded together and the rice is tender.
Overall, while pulav and veg biryani are both delicious and flavourful rice dishes, they differ in the type of rice used, the ingredients used, and the cooking method. Both dishes are worth trying

Ingredients For Paneer Biryani Recipe

1. 400 gm diced Paneer 
2. ¼ tsp turmeric powder
3. ½ tsp Red chilli powder
4. 4 tbsp oil

For Jhol

1. 2 tbsp ghee
2. 1 tbsp oil
3. 2 bay leafs
4. ½ mace
5. 3-4 green cardamom
6. 4-5 cloves
7. ½ inch Cinnamon stick
8. 1 Cup Chopped Onion
9. 1 tbsp ginger garlic paste
10. ¼  tsp Turmeric powder
11. 1 tbsp red chilli powder
12. 2 Tsp coriander powder
13. 1 Tsp Cumin powder 
14. 1 Tsp Garam Masala powder
15. 1 cup Tomato Puree
16. ½ cup curd
17. Salt to taste
18. 1 tbsp chopped coriander leaves
19. 1 Tsp Kasuri methi
20. ½ cup water

For Cooking Rice

1. 2 cups rice
2. Water
3. Salt to taste
4. 1 bay leafs
5. 2-3 green cardamoms

For Layering

1. Fried onion
2. Mint leaves
3. Saffron milk
4. Coriander leaves
5. Kewra
6. Rose
7. Ghee

How To Make Paneer Biryani

For Paneer

1. Add paneer, turmeric powder, red chilli powder, salt and keep aside for 20-30 minutes
2. Heat oil in a pan,
3. Pan-fry the paneer until it turns golden brown on both the sides

For Jhol

1. Heat ghee or oil in a pan
2. Add whole spices and saute.
3. Add onion and saute it,
4. Add ginger garlic paste and cook until it turns golden brown
5. Add all the powdered spices and saute for a minute or two.
6. Now add tomato puree and mix well
7. Add curd and cook until the masala is cooked.
8. Add chopped coriander leaves, kasuri methi, salt and water. mix well.
9. Now add paneer and simmer for 3-4 minutes

For Rice

1. Wash and soak rice for 30 minutes 
2. Bring water to a boil.
3. Add bay leaf, green cardamoms, salt
4. Add rice and cook only 70%

Making Paneer Biryani, Delhi Style

1. Heat ghee in another pan
2. Spread the rice
3. Now spread the paneer mixture over the rice  
4. On top spread the rice again
5. Drizzle saffron milk
6. Now drizzle ghee
7. Sprinkle fried onions, mint or coriander, kewra, rose and cover.
8. Cook for 10-12 minutes on a low flame
9. Serve hot

Quick Recap Of Paneer Biryani Recipe

How To Make Paneer Biryani

1. Marinate paneer, with turmeric powder, and red chilli powder and keep aside for 20-30 minutes
2. Heat oil in a pan, pan fry the paneer until it turns golden brown in colour from both the sides
3. Heat ghee and oil in a pan, add whole spices and saute.
4. Add onion and saute it, add ginger garlic paste and cook until it turns golden brown in colour
5. Add all the powdered spices and saute for 2 minutes. Add tomato puree and cook
6. Add curd and cook until the masala is cooked. Add cooked paneer, kasuri methi, and salt and mix well. Add water and simmer for 3-4 minutes
7. For rice, soak rice for 30 minutes, bring water to boil, add bay leaf, green cardamoms, salt
8. Add rice and cook until 70% done. 
9. Strain the rice and spread it over the paneer mixture.  Sprinkle fried onion, mint, and coriander, drizzle ghee, saffron milk, kewra, and rose and cover. Cook for 10-12 minutes on a low flame
10. Serve hot