paneer biryani

paneer biryani recipe | easy paneer biryani recipe

easy paneer biryani recipe
Course rice
Cuisine Indian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 3 Servings
Author Hebbar's Kitchen


for paneer marination:

  • 1 cup curd
  • ½ tsp turmeric powder
  • ¾ tsp ginger-garlic paste
  • 2 tsp biryani masala
  • salt to taste
  • 1 tsp chilli powder
  • 15-20 paneer pieces homemade paneer
  • ½ capsicum cubed
  • ½ onion cubed
  • fistful mint leaves / pudina

for frying onions:

  • 2-3 tbsp oil / ghee
  • 1 large onion sliced


  • 1 bay leaf / tej patta
  • 1 cinnamon stick
  • 10-15 black pepper
  • 3 cardamom
  • 4 cloves
  • 1 star anise

for layering paneer biryani:

  • 1 cup basmati rice soaked 30 minutes
  • 1 cup water
  • fistful coriander chopped
  • few mint leaves / pudina
  • pinch of biryani masala
  • 3 tbsp saffron milk
  • salt to taste


paneer marination recipe:

  • in a large mixing bowl, take one cup of thick curd.
  • add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.
  • mix the spices with curd with the help of whisk.
  • in addition, add cubed panner to the spiced curd.
  • furthermore, add in cubed capsicum, onions and mint leaves.
  • mix gently. do not break paneer.
  • keep aside 1 hour to marinate.

frying onions recipe:

  • heat pressure cooker and add 3 tbsp of oil / ghee. along with it add sliced onions.
  • fry the onions till they turn golden brown.
  • once the onions turn golden brown drain on absorbent paper. so that excess oils are absorbed.

layering paneer biryani recipe:

  • finally,now add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. fry till they turn fragrant.
  • add the prepared marinated panner to the cooker and even them out.
  • now add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer.
  • with a wide spoon, create some gaps between rice and marinated paneer.
  • furthermore, add 1 cup of water. level out rice and make sure rice grains are immersed into water.
  • spread chopped coriander leaves and mint over it.
  • also spread some fried onions over it.
  • add a pinch of biryani masala over it.
  • now add saffron milk pouring uniformly. (soak pinch of saffron stands in 3 tbsp of warm milk)
  • sprinkle some salt to taste.
  • cover the cooker along with whistle / vent. cook for 20 minutes on low flame.
  • finally, once the pressure settles down, then open the lid and serve the paneer biryani along with bhindi ka salan.