Paneer Biryani in Pressure Cooker – Vidhya’s Vegetarian Kitchen

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This

paneer biryani is a not-so-spicy recipe for kids with only paneer and, of course, exotic Indian spices, with a strong cinnamon flavor

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What is Paneer

Biryani?

The word “Biryani” has some magic in it. And I’m going to include a little more magic by adding paneer. There are different varieties/types of biryani, and this paneer biryani is one of those recipes with paneer without vegetables. (However, we add onion and tomatoes)

Today I’m sharing how to make this paneer biryani in a pressure cooker and some tips for preparing the perfect non-sticky, soft biryani in the pressure cooker.

When it comes to children’s favorite lunch box recipes, I can’t skip paneer recipes. My son loves paneer, and is always excited about paneer-based dishes. I mainly opt for semi-homemade recipes for the lunch box, but this is from scratch. Don’t worry, you can prepare it quickly, even in the mornings. We’re not using marinated paneer or fried onions, and it’s not a silly cooked biryani either. 🙂

All you need is chop some cubes of paneer (I used store-bought paneer), onion and tomatoes. Once this is done, it is easy to prepare this dish.

Before I delve into the recipe, I would like to thank my friend Ishu for sharing this recipe. It is quite difficult to cook in someone else’s kitchen. But my friend Ishu prepared this biryani for my son in my kitchen. Yes, I saw the live demo of this recipe before making it on my own. 🙂

The

ingredient list may sound long, but they are the usual spices and biryani ingredients

. Rice and water: I

used basmati rice for this recipe, and for 1 cup of rice, I added 1.25 cups of water.

Paneer – I used store-bought paneer, but you can use homemade paneer.

To grind: Prepare fresh dough biryani by grinding cinnamon, ginger, garlic, dried red chilies and tomato.

Oil, ghee and

whole spices: We use both oil and ghee for this biryani. You can use either as well. We also need whole spices such as bay leaves, black stone flower, cloves, star anise and mace.

Mint and cilantro – I can’t imagine my biryani without mint and cilantro. I went with 1/2 cup of tight mint leaves and 1/4 cup of cilantro for this recipe.

Onion – I used a medium onion.

Other

spices: In addition to whole spices, we also need coriander powder, garam masala and salt. For a spicier version, add 1/2 teaspoon of red chili powder.

Please the prescription card for exact measurement details.

Dietary Specifications

It is a gluten-free and nut-free biryani recipe. We use paneer and ghee, but we use vegetable pieces or soy or tofu instead of paneer and oil instead of ghee for a vegan version.

Without further ado, here comes the delicious recipe of Paneer Biryani. How to make Paneer Biryani

Prep – Work:

• Wash and soak basmati rice for 20 minutes

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• While the rice is soaking, cut the paneer into cubes. Chop the onion, tomato, cilantro and mint leaves. Peel the garlic and ginger.
• Grind the tomato, ginger, garlic, cinnamon stick and red chilies into a smooth paste by adding 2 to 3 tablespoons of water. Do not add more water.

Procedure

• Heat the pressure cooker or pressure tray

and add the oil and ghee.

• When the oil is hot, add the bay leaf, cloves, star anise, mace and black stone flower

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• Sauté for a minute and then add the onion and cook until they become translucent.
• Then add the ground tomato mixture, mint leaves and salt. Mix them all.

• Cook until all moisture is absorbed

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• Now add the cilantro powder and garam masala.

• Cook until the raw smell disappears

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• Now add the paneer cubes and water. Mix well. Make sure the paneer is well covered with the masala mixture.

• Add the rice. Stir gently.

• Add the chopped cilantro and close the lid of the pressure cooker. Don’t put the weight on.
• Wait until the steam is released. Turn off the fire and now put the weight on.
• Let the pressure release naturally and then open the lid. Let the rice cool for 5 minutes and fluff the rice and mix gently.

Serve hot with raita.

Cooking tips from Paneer Biryani

Previously, when I used to make biryani in the pressure cooker, I let it cook by a whistle. But even then, sometimes, the rice will become soft and will not be granulated. It all depends on the age and quality of the rice as well. But my friend shared how to get an ideal consistency even in the pressure cooker. Here I am sharing the same thing.

• Do not soak basmati rice for more than 20 minutes

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• The ratio of rice to water is 1:1.25 cup of water. So if you are using 2 cups of rice, then the amount of water would be 2.5 cups. If you use vegetables instead of paneer, use 1/4 cup more extra.
• Do not add the weight of the pressure cooker initially. When the steam comes out of the vent, turn off the fire and gain weight. This process naturally acts as DUM for biryani.
• When all the pressure has been released, open the lid of the pressure cooker and cool for 5 minutes. Then, slowly fluff the rice with a fork or spoon.
• Do not mix the biryani too much when it is hot.

Hope this helps, and please share any other tips you have in the comments.

Recipe Notes

• As you can see, this recipe does not require cardamom. I didn’t add any, but there’s no harm in adding as well.
• If you like more spices, add red chili powder along with garam masala and cilantro powder. I didn’t add any extra chili powder.
• Instead of paneer, you can include mixed vegetables, tofu, or pieces of soy.
• Adjust the salt according to your preferences.
• Instead of using fresh ginger and garlic, you can add the paste.

You’ll love these paneer recipes too

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• butter masala
• Matar

paneer

• Palak paneer Paneer
• bhurjiDid

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this recipe?

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