Paneer Biryani is one of those recipes I turn to when I want something special but do not have hours to spend in the kitchen. This version layers rice with paneer and vegetables, then flavors everything with a fresh coconut and herb paste that smells wonderful as it cooks. Unlike some biryanis that require separate cooking steps, this one uses a pressure cooker to bring everything together quickly.
The rice turns out fluffy, the paneer stays tender, and the vegetables add color and texture. I appreciate how the homemade spice powder gives just the right amount of warmth without needing a long list of ingredients.
About the Recipe
You should try this biryani because it delivers big flavor without demanding complicated techniques or hard to find ingredients. The fresh coconut and herb paste gives the rice a vibrant, almost creamy quality that you will not get from store bought masalas. Cooking everything together in the pressure cooker means fewer dishes and less fuss.
The paneer adds protein and richness, while the potatoes and capsicum bring substance and a little sweetness. This recipe works well for a weekend lunch or when you want to feed a few people something that feels more special than everyday dal and rice.
Why you will love this recipe
The best thing about this biryani is how the flavors build layer by layer without requiring much active cooking time. The freshly ground spice powder adds a gentle warmth that lingers on your tongue, and the coconut paste keeps the rice moist and aromatic. I like how the vegetables soften just enough without turning mushy.
The ghee fried cashewnuts on top add a bit of crunch and richness that balances the softer textures below. Because everything cooks together, the paneer picks up the flavors from the paste and spices. It is substantial enough to serve as a main dish, yet it does not leave you feeling heavy afterwards.
Paneer Biryani
Cooking Tips
Rinse the basmati rice well before cooking to remove excess starch, which helps keep the grains separate. When you sauté the paneer and vegetables, use medium high heat so they pick up a little color without sticking. I always grind the spice powder fresh because the aroma fades quickly once spices are ground. If your pressure cooker runs hot, check the rice after two whistles to avoid overcooking. Let the cooker sit for a minute after removing from heat before opening the lid, which helps the steam settle and the rice finish cooking gently.
Serving and Storing Suggestions
This recipe serves about two to three people and takes around 30 minutes from start to finish, including prep time. Serve the biryani hot, straight from the cooker, with a side of raita or plain yogurt to cool things down. A simple salad of sliced onions and lemon also works well. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a covered pan with a splash of water to keep the rice from drying out.
Similar Recipes
- Vegetable Pulao
- Mushroom Biryani
- Paneer Fried Rice
- Curd Rice with Tempering
- Tomato Rice
Nutrient Benefits
Paneer provides protein and calcium, which support bone health and muscle function. Basmati rice offers energy through complex carbohydrates, and the vegetables add fiber along with vitamins A and C. Coconut brings healthy fats that help your body absorb fat soluble vitamins. The fresh herbs contribute antioxidants and a range of micronutrients.
Ghee, used in moderation, adds flavor and helps with the absorption of certain nutrients. The spices offer anti inflammatory properties and aid digestion after a satisfying meal.
Paneer Biryani
Ingredients
- 1/2 cup Paneer (cubed)
- 1 cup Basmati Rice
- 1/2 Tomatoes (chopped)
- 1/2 cup Onions (chopped)
- 1/2 cup Potatoes (chopped)
- 2 tbsp Red Capsicum (chopped)
- Salt as per taste
- 1 tsp Curd
- 5 tsp Oil
- 1 tsp Ginger Garlic Paste
- 2 tsp Ghee
- 10 Cashewnuts (chopped)
Grind Together:
- 6 tsp Coconut (grated)
- 2 Green Chillies
- 1/4 cup Mint Leaves
- 1/4 cup Coriander Leaves
- 1 Tomato
Grind to a Powder:
- Equal quantities of Cinnamon (Saunf, Gasa Gasa and Cloves)
Instructions
- Dry roast the cinnamon, saunf, gasa gasa and cloves for 30 seconds.
- Grind to a fine powder and keep aside.
- Grind the coconut, green chillies, tomato, mint leaves and coriander leaves to a smooth paste, adding little water if required.
- Add the basmati rice to a pressure cooker.
- Pour 2 cups of water.
- Add curd, salt, ground powder, ground paste and bring to a boil.
- Heat oil in a pan.
- Add the paneer pieces, tomatoes, onions, potatoes, capsicums, ginger garlic paste and saute for a minute.
- Add to the pressure cooker and cover with the lid.
- Add the weight and pressure cook for 2 to 3 minutes or until the rice is cooked.
- Remove the lid and stir to mix the flavours.
- Fry the cashewnuts in ghee and add to the cooker.
- Serve hot.
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Frequently Asked Questions
Can I make this biryani without a pressure cooker?
Yes, you can cook it in a heavy bottomed pot with a tight fitting lid. After bringing everything to a boil, reduce the heat to low and simmer for about 15 to 18 minutes until the rice is tender and the water is absorbed.
What can I use instead of paneer?
Firm tofu works well as a substitute. Cut it into cubes and pan fry lightly before adding to the recipe. You can also use boiled chickpeas or extra vegetables like cauliflower florets for a different texture.
How do I keep the rice from becoming mushy?
Use the correct water to rice ratio, which is two cups of water for one cup of basmati. Do not overcook under pressure, and let the cooker release steam naturally for a minute before opening. Rinsing the rice beforehand also helps.
Can I prepare the pastes and powder ahead of time?
The coconut and herb paste is best made fresh, but you can prepare it an hour or two before cooking and store it in the refrigerator. The spice powder can be ground a day ahead and kept in an airtight container to preserve the aroma.
Why does my biryani turn out dry sometimes?
This usually happens when there is not enough moisture or the cooking time is too long. Make sure you measure the water accurately and do not exceed three minutes of pressure cooking. Adding a tablespoon of ghee or oil to the rice before cooking also helps keep it moist.
5 comments
Made this biryani twice and it turned up absolutely yummmmmm ! Thank you so much for sharing this recipe… Would suggest all you veg food lovers to try it 🙂
simply awesome,the taste stands in my throat even after 2 days,best dish…
very good
very nice
yes