Paneer Biryani is a fragrant and flavorful Indian rice dish that combines marinated paneer (Indian cottage cheese) with basmati rice, cooked together with aromatic spices and herbs. It’s a delightful vegetarian alternative to the classic meat biryanis.
Paneer Biryani is a delectable and aromatic vegetarian rice dish that features paneer, also known as Indian cottage cheese, as its star ingredient. This North Indian specialty is a perfect alternative to traditional meat-based biryanis, offering a burst of flavors and fragrant spices in every bite. Paneer Biryani is a favorite among vegetarians and is often prepared for special occasions and gatherings.
Ingredients
For the Paneer Marinade:
- 250 g Paneer cut into cubes
- 1/2 cup Yogurt
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Red Chili Powder
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Biryani Masala Powder
- 1 tablespoon Lemon Juice
- to taste Salt
For the Rice:
- 2 cups Basmati Rice soaked for 30 minutes
- 4 cups Water
- 2 Bay Leaves
- 4 Cloves
- 4 Green Cardamoms
- 1 inch Cinnamon Stick
- to taste Salt
For the Biryani:
- 2 large Onions thinly sliced
- 2 medium Tomatoes chopped
- 2 Green Chilies slit
- 1/4 cup Mint Leaves chopped
- 1/4 cup Cilantro (Coriander Leaves) chopped
- a pinch Saffron soaked in 1/4 cup warm milk
- 4 tablespoons Ghee or Oil
- to taste Salt
Instructions
Marinate the Paneer:
- In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala powder, lemon juice, and salt. Mix well.
- Add the paneer cubes and ensure they are well-coated with the marinade. Set aside for at least 30 minutes.
Cook the Rice:
- In a large pot, bring water to a boil with bay leaves, cloves, green cardamoms, cinnamon, and salt.
- Add the soaked and drained basmati rice. Cook until the rice is 70% done. Drain and set aside.
Fry the Onions:
- In a pan, heat ghee or oil. Fry the sliced onions until golden brown and caramelized. Remove half for garnishing and leave the rest in the pan.
Layer the Biryani:
- To the pan with half the fried onions, add the chopped tomatoes, green chilies, and the marinated paneer along with the marinade. Cook until the tomatoes are soft.
- Layer the partially cooked rice over the paneer mixture. Sprinkle the chopped mint and cilantro leaves.
- Pour the saffron-infused milk evenly over the rice.
Cook the Biryani:
- Cover the pan with a tight-fitting lid or seal with dough. Cook on a low flame for 20-25 minutes. This process is called “Dum” cooking.
- Turn off the heat and let the biryani rest for about 10 minutes before opening the lid.
Serve:
- Gently fluff and mix the biryani. Garnish with the reserved fried onions.
- Serve hot with raita or your choice of side.
Tips and Information
Conclusion:
Paneer Biryani is a delightful vegetarian version of the classic biryani, offering a symphony of flavors and spices that cater to the palate of both vegetarians and biryani enthusiasts. Its combination of succulent paneer, fragrant rice, and aromatic spices makes it a cherished dish for special occasions and a testament to the diversity and richness of Indian cuisine.Tips and Overview
- Rice Texture: It’s crucial not to overcook the rice initially, as it continues to cook with the paneer.
- Marination Time: The longer the paneer marinates, the more flavorful it will be.
- Layering: Be gentle when layering and avoid stirring to keep the layers distinct.
- Dum Cooking: Ensuring the pan is sealed properly during the Dum process is key to a flavorful biryani.
- Resting Time: Allow the biryani to rest after cooking to let the flavors meld together.
- Serving Temperature: Paneer biryani is best served hot and can be reheated gently if needed.
