Easy Paneer Biryani Recipe | Quick & Delicious

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Ingredients	Step by step guide
Ingredients 500 grams cottage cheese (paneer), cut into 1-inch cubes 51½ cups Daawat Biryani Basmati Rice Salt to taste 7-8 black peppercorns 3-4 green cardamoms 2-3 cloves 2-3 tbsps ghee 3-4 cloves 6-8 black peppercorns 2 green cardamoms 1-2 bay leaves 1 tsp cumin seeds 2-3 green chilies, slit 2 large onions, thinly sliced 1½ tbsps ginger-garlic paste 1 cup fresh tomato puree Salt to taste 2 tsp red chili powder ½ tsp turmeric powder ¾ tsp coriander powder 1 tsp cumin powder 1½ tbsps biryani masala 3 tbsps browned onions 2 tbsps chopped fresh mint leaves 1 tbsp chopped fresh coriander leaves 2-3 tsp butter 2-3 tbsps yogurt A large pinch of saffron, soaked in 1-2 tbsps warm wat 2-3 tsp rose water 1-2 tsp screwpine (kewra) water Ghee for drizzling ¼ cup browned onions + for garnish 12-15 fresh coriander sprigs 10-12 fresh mint leaves 2-3 green chilies, slit 1-inch ginger, cut into thin strips 1-2 tsp dried rose petals Fresh mint sprig for garnish Boondi raita as required Onion rings	Step by step guide Step 1 Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash 2-3 times. Step 2 Add some fresh water and let it soak for 25-30 minutes. Now drain the water. Step 3 Boil 6-8 cups of water in a deep non-stick pan. Add salt, black peppercorns, green cardamoms, and cloves. Now add the soaked rice, mix, and then cook for 10-15 minutes, or till the rice is ¾ done. Again, drain the rice. Step 4 To make the masala, heat ghee in a deep pan. Add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chilies, and onions, and now sauté till golden brown. Step 5 Add ginger-garlic paste, mix, and cook for 1-2 minutes. Step 6 Pour the tomato puree and mix well. Add salt, mix, and cook for 2-3 minutes. Step 7 Add red chili powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves, and butter. Now mix well, and then cook on medium heat till the fat separates. Step 8 Reduce the heat to low, add yogurt, and mix well. Add ½ cup water, mix, and cook for 3-4 minutes. Step 9 Add the paneer cubes and gently mix till well combined. Evenly spread the cooked rice over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Now sprinkle browned onions, coriander sprigs, mint leaves, green chilies, ginger, and dried rose petals. Step 10 Cover the pan with aluminum foil and place the lid on it. Cook on low heat for 8-10 minutes. Once done, switch the heat off and transfer the paneer biryani to a serving plate. Step 11 Garnish with browned onions and mint sprig. Serve hot with boondi raita and onion rings.

Ingredients

Step by step guide

Ingredients

500 grams cottage cheese (paneer), cut into 1-inch cubes
51½ cups Daawat Biryani Basmati Rice
Salt to taste
7-8 black peppercorns
3-4 green cardamoms
2-3 cloves
2-3 tbsps ghee
3-4 cloves
6-8 black peppercorns
2 green cardamoms
1-2 bay leaves
1 tsp cumin seeds
2-3 green chilies, slit
2 large onions, thinly sliced
1½ tbsps ginger-garlic paste
1 cup fresh tomato puree
Salt to taste
2 tsp red chili powder
½ tsp turmeric powder
¾ tsp coriander powder
1 tsp cumin powder
1½ tbsps biryani masala
3 tbsps browned onions
2 tbsps chopped fresh mint leaves
1 tbsp chopped fresh coriander leaves
2-3 tsp butter
2-3 tbsps yogurt
A large pinch of saffron, soaked in 1-2 tbsps warm wat
2-3 tsp rose water
1-2 tsp screwpine (kewra) water
Ghee for drizzling
¼ cup browned onions + for garnish
12-15 fresh coriander sprigs
10-12 fresh mint leaves
2-3 green chilies, slit
1-inch ginger, cut into thin strips
1-2 tsp dried rose petals
Fresh mint sprig for garnish
Boondi raita as required
Onion rings

Step by step guide

Step 1 Take Daawat Biryani Basmati Rice in a bowl. Add sufficient water and wash 2-3 times.
Step 2 Add some fresh water and let it soak for 25-30 minutes. Now drain the water.
Step 3 Boil 6-8 cups of water in a deep non-stick pan. Add salt, black peppercorns, green cardamoms, and cloves. Now add the soaked rice, mix, and then cook for 10-15 minutes, or till the rice is ¾ done. Again, drain the rice.
Step 4 To make the masala, heat ghee in a deep pan. Add cloves, black peppercorns, green cardamoms, bay leaves, cumin seeds, green chilies, and onions, and now sauté till golden brown.
Step 5 Add ginger-garlic paste, mix, and cook for 1-2 minutes.
Step 6 Pour the tomato puree and mix well. Add salt, mix, and cook for 2-3 minutes.
Step 7 Add red chili powder, turmeric powder, coriander powder, cumin powder, biryani masala, browned onions, mint leaves, coriander leaves, and butter. Now mix well, and then cook on medium heat till the fat separates.
Step 8 Reduce the heat to low, add yogurt, and mix well. Add ½ cup water, mix, and cook for 3-4 minutes.
Step 9 Add the paneer cubes and gently mix till well combined. Evenly spread the cooked rice over the paneer masala. Drizzle soaked saffron, rose water, screwpine water, and ghee. Now sprinkle browned onions, coriander sprigs, mint leaves, green chilies, ginger, and dried rose petals.
Step 10 Cover the pan with aluminum foil and place the lid on it. Cook on low heat for 8-10 minutes. Once done, switch the heat off and transfer the paneer biryani to a serving plate.
Step 11 Garnish with browned onions and mint sprig. Serve hot with boondi raita and onion rings.