Does Paneer Biryani even need an introduction? While Biryani is mostly made with meat, this recipe uses Paneer, an Indian cottage cheese, whole spices, flavorful long grained basmati rice and all the usual suspects. Rich, filling and indulgent, this dish is just what you need for those potluck parties or small gatherings.
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While I do enjoy making Vegetable Dum Biryani once in a while, it is definitely not on the cards when I m in a rush or just want to have an indulgent meal but not ready for the hard work.
That is exactly why this biryani is my favorite recipe. In this post, I will share how to make this dish in the Instant pot and on the stove top.
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Ingredients
Let’s break down this recipe into two blocks. The first block involves marinating paneer. The second one is combining the marinated paneer and rice.
For marinating paneer-
- Thick yogurt- We need good quality fresh thick yogurt for this recipe. Before adding all the ingredients, whisk the yogurt until smooth.
- Spices– Basic spices are all we need here. Red chili powder, Garam Masala, Coriander powder, turmeric powder and salt does the trick.
- Ginger garlic paste– lends a wonderful flavor.
- Kewra or screw pine water– this is a special flavoring ingredient that adds a restaurant style touch to this recipe. It is optional but highly recommended. You can find this is most Indian grocery stores.
- Ghee– improves the flavor and fragrance of the marinade.
- Salt to taste.
For the Biryani-
- Oil and ghee – a combination of both helps keep the grains of rice separate and fluffy even after the biryani cools down.
- Whole spices– no biryani is complete without whole spices. Bay leaves, mace, cloves, cinnamon and green cardamom are an absolute must to make a splendid biryani.
- Onions– is a must for this biryani.
- Basmati rice– Since we are cooking this in the pressure cooker, do not soak the rice for more time than mentioned here.
- Water– to cook the biryani
- Mint leaves and cilantro leaves– for enhancing the flavor.
- Saffron infused milk– to make this a rich and indulgent dish.
- Nuts and raisins– to add some crunch, texture and a hint of sweet.
Make ahead, shelf life and storage
This biryani tastes best when eaten right after making. Leftovers keep well in the fridge for 1 day. I have not tested beyond this.
Allow the biryani to come to room temperature for a few minutes. Reheat leftovers by steaming in the Instant pot or a regular steamer for 5 to 6 minutes.
Serving suggestions
We love biryani with Raita. To make this a wholesome meal, serve this with
Some Jodhpuri Aloo,
This refreshing Persian salad
and
A creamy Makhana Kheer.
Dietary Specifications
While this biryani is not vegan or free from dairy, it is gluten-free and soy-free. Since the star ingredient of this recipe is Paneer, I do not recommend switching it with tofu.
However, you can follow the same recipe with cooked baby potatoes. Pressure cook baby potatoes till fork tender. Peel.
Marinate the baby potatoes and proceed to make Biryani. To make this a vegan Biryani, use cashew yogurt instead of dairy yogurt and only oil to make this dish.
Recipe Notes
- Use thick yogurt for marinating the paneer. Plain unsweetened Greek yogurt also works well here.
- You can use store bought or homemade paneer over here. If you are using frozen paneer, thaw the paneer in hot water. Once soft, drain it in a colander and pat dry. Use the paneer only after draining and patting it dry.
- Do not sauté the marinated paneer for a long time. This will make the paneer rubbery and chewy.
- Soak the rice only for 20 minutes and not longer than mentioned here.
- If you are making this recipe in a stove top pressure cooker, cook for just one whistle and immediately release the pressure by lifting up the weight. Let the biryani sit for 10 minutes before opening the lid.
- Using Kewra water (screw pine water) is optional but recommended.
- Follow the rice and water proportion to the T as mentioned here for a perfectly fluffy biryani.
- To make this dish richer, you can also add caramelized onions or golden fried onions as a topping.
Method
Prep work
Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.
Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is our saffron infused milk.
While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.
Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.
Instant Pot Paneer Biryani
Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.
Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).
When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.
Now, add the marinated paneer. Stir well to combine. Cook for just 1 minute.
Add the mint leaves next and fry for 30 seconds.
Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, 1tbsp freshly squeezed lemon juice,
Tip in the Kewra water and the saffron infused milk.
Stir to combine and deglaze the pot. Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete.
While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.
When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
Open the lid, add the fried cashews, raisins and more fresh mint and cilantro.
Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.
Pressure cooker Paneer Biryani
Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.
Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.
Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.
Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.
Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.
Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.
More Biryani Recipes
Easy Paneer Biryani
Equipment
- 1 6 quart Instant Pot or 3 liter pressure cooker
- 1 Mixing bowl
- 1 set measuring spoons and cups
Ingredients
For the Paneer marinade
- 1/2 cup thick yogurt 1 cup = 240 ml
- 1 tsp red chilli powder
- 3/4 tsp turmeric powder
- 1 tsp garam masala
- 3/4 tsp coriander powder
- Salt to taste
- 1 tsp ginger garlic paste
- 1 tsp ghee
- 200 grams Paneer cut into cubes (200 grams= 7 oz)
For the saffron infused milk
- 2 tbsp milk
- 6 to 7 strands saffron
For the biryani
- 1 tbsp oil
- 1 tbsp melted ghee
- 1 bay leaf
- 2 cloves
- 2 green cardamoms
- 1 star anise
- 1 mace
- 1/2 inch cinnamon stick
- 1 cup finely chopped onions
- 20 fresh mint leaves
- 2 tbsp finely chopped cilantro leaves
- 1 cup Basmati rice soaked in 1 cup water for 20 minutes
- 1 cup water
- Salt to taste
- 1 tsp Screw pine water or use food grade rose water
For garnish
- 10 fresh mint leaves
- 1 tbsp finely chopped cilantro leaves
- 1 tsp ghee
- 1 tbsp chopped cashews
- 1 tbsp raisins
Instructions
Prep work
- Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.
- Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is the saffron infused milk.
- While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.
- Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.
Instant Pot Paneer Biryani
- Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.
- Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).
- When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.
- Now, add the marinated paneer along with the mint leaves. Stir well to combine. Cook for just 1 minute.
- Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, Kewra water and the saffron infused milk.
- Stir to combine and deglaze the pot to avoid any burning. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
- Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete.
- While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.
- When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
- Open the lid, add the fried cashews, raisins and more fresh mint and cilantro. Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.
Pressure cooker Paneer Biryani
- Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.
- Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.
- Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.
- Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.
- Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.
- Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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