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5 from 1 vote

Easy Paneer Biryani

Paneer Biryani is a delicious and indulgent one pot Biryani. Make this fuss free recipe in the Instant pot or pressure cooker and serve with some chilled raita.
Prep Time20 minutes
Cook Time12 minutes
Standing time5 minutes
Course: Main Course, Mains, Sides
Cuisine: Indian, North Indian
Servings: 4
Calories: 487kcal

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

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

Calories: 487kcal | Carbohydrates: 51g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 52mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 8mg | Calcium: 345mg | Iron: 2mg
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