Paneer biryani recipe, paneer layer biryani

Paneer biryani recipe, layering style. Fragrant, delicious results with spices, kewra water, saffron for perfect biryani. Full video, stepwise pictures recipe.

Paneer biryani is one of the long pending posts in my blog. I guess I am the last one to post my version in the blogging world. I wanted to try the layering method as well as the fragrant one to get the restaurant flavour.

Highlights of the recipe which makes it so flavourful are, basmati rice, kewra water, saffron and the caramelized onion. To get best results, use good quality paneer, weather fresh or frozen. Also key is not to over cook the paneer and let it dry. Also do not over cook rice.

The layer biryani is mild but full of flavours. So it is always best to pair it up with any tangy and spicy side dish like brinjal masala gravy. Also balancing the spice and salt is very important as paneer tastes bland. Because of paneer, it feels very rich and heavy, so I suggest to plan the servings accordingly.

Check out my soya chunks biryani.

Paneer biryani recipe

Paneer biryani recipe, layering style. Fragrant, delicious results with spices, kewra water, saffron for perfect biryani. Full video, stepwise pictures recipe.

• Marination
• 250 gm Paneer (1 & 1/2 cup (thawed))
• 1/2 onion (sauteed)
• 1/4 cup curd
• 2  tsp ginger garlic paste (heaped)
• 1 tsp Red chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric
• 1 tsp biryani masala (heaped)
• 1 tbsp lemon juice
• 4 slit green chilli
• 2 tbsp mint leaves
• 2 tbsp coriander leaves
• Salt as needed
• Other ingredients
• 1 & 1/2 cup basmati rice
• 2 cardamom
• 2 clove
• 2 cinnamon
• 2 biryani leaf
• 1 onion
• 2 tbsp mint lveas
• 2 tbsp coriander leaves
• 2 tbsp milk
• 1 pinch saffron
• 1/2 tsp kewra water
• Oil 1/4 cup (plus more if needed)
• 1 tbsp Ghee
• 10 Cashews
• 20 Raisins
• Salt as needed

1. Wash and soak basmati rice for 30 mins.
2. Soak a pinch of saffron in 2 tbsp lukewarm milk.
3. Get all the ingredients ready for marination. Soak paneer in hot water until soft.
4. In a pan, add 2-3 tbsp of oil and add sliced onion to it. Fry until transparent.
5. Take paneer in a mixing bowl. Add about 1/2 of an onion (from step 4, sauteed transparent).
6. Continue sauteeing remaining onion in low or medium flame until deep golden in colour. Drain from oil, set aside.
7. Add turmeric, red chilli powder, biryani masala, coriander powder, lemon juice, curd, green chilli, required salt, mint and coriander leaves to the paneer.
8. Mix carefully to coat and keep aside for 30 mins.
9. In a large pot, bring plenty of water to boil. Add cardamom, cloves, cinnamon and biryani leaf to it.
10. Drain water from basmati rice and add to boiling water, enough salt. Cook for 6-7 mins or until 3/4th done.
11. Drain over colander once done. Drizzle a tsp of ghee, set aside.
12. In a broad, heavy bottomed vessel or pressure cooker, heat 2-3 tbsp of oil. Add stone flower to it.
13. Add marinated paneer to it and cook for one or two minutes.
14. Layer half the rice over it. Add half of -fried onion, saffron with milk, kewra water, mint, coriander leaves.
15. Top with remaining rice again add rest of the – fried onion, saffron with milk, kewra water, mint, coriander leaves.
16. Cover with lid and use a bowl to cover the steam vent. Cook in low flame for 12-14 mins.
17. Once done, transfer to another vessel carefully from the bottom, so that the paneer at bottom is mixed here and there with rice.
18. Heat ghee and fry cashews until pale golden, add raisin to it and fry until it is bloated. Add it to biryani and serve hot.

• Do not overcook the rice or paneer.
• Use salt generously while cooking rice, for perfect taste.
• I used indolium metal cooker, so it hardly gets stuck/ burnt in bottom. If you feel your vessel will dry up the moisture quickly, use 2 tbsp water along the paneer at the bottom. This keeps paneer moist without drying.
• You can reduce oil or ghee if you are concerned.
• Do not skip saffron/ kewra water.
• After transferring the biryani, do not mix. Otherwise rice will break. So make sure to salt correctly.

Paneer biryani method:

1. Wash and soak basmati rice for 30 mins. Soak a pinch of saffron in 2 tbsp lukewarm milk.
2. Get all the ingredients ready for marination. Soak paneer in hot water until soft.
3. In a pan, add 2-3 tbsp of oil and add sliced onion to it. Fry until transparent.
4. Take paneer in a mixing bowl. Add about 1/2 of an onion (from step 4, sauteed transparent).
5. Add turmeric, red chilli powder, biryani masala, coriander powder, lemon juice, curd, green chilli, required salt, mint and coriander leaves to the paneer. Mix carefully to coat and keep aside for 30 mins.
6. Continue sauteeing remaining onion in low or medium flame until deep golden in colour. Drain from oil, set aside. In a large pot, bring plenty of water to boil. Add cardamom, cloves, cinnamon and biryani leaf to it.
7. Drain water from basmati rice and add to boiling water, enough salt. Cook for 6-7 mins or until 3/4th done. Drain over colander once done. Drizzle a tsp of ghee, set aside.
8. In a broad, heavy bottomed vessel or pressure cooker, heat 2-3 tbsp of oil. Add stone flower to it. Add marinated paneer to it and cook for one or two minutes.
9. Layer half the rice over it. Add half of -fried onion, saffron with milk, kewra water, mint, coriander leaves.
10. Top with remaining rice again add rest of the – fried onion, saffron with milk, kewra water, mint, coriander leaves.
11. Cover with lid and use a bowl to cover the steam vent. Cook in low flame for 12-14 mins.
12. Once done, transfer to another vessel carefully from the bottom, so that the paneer at bottom is mixed here and there with rice.
13. Heat ghee and fry cashews until pale golden, add raisin to it and fry until it is bloated. Add it to biryani and serve hot.

Serve hot with a spicy, tangy gravy.

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