If you’re a fan of biryani and love indulging in some delicious vegetarian options, then this recipe is perfect for you! The Veg Paneer Biryani Recipe is a flavorful and aromatic dish that is sure to tantalize your taste buds. This dish is made with fragrant basmati rice and a medley of spices and herbs that are perfectly balanced to create a mouth-watering taste. The addition of soft, succulent paneer cubes adds a creamy texture and a burst of flavor to the dish. This Veg Paneer Biryani Recipe is perfect for any occasion and is sure to be a crowd-pleaser.
Biryani is my absolute favorite dish, and I’m sure many others feel the same way. Whenever I go out to eat at a restaurant, I always order it. There are countless variations of biryani, with each state having its own unique culture and style of preparation. The perfect blend of spices, flavorful and textured basmati rice, and carefully selected ingredients make it a truly delicious and satisfying meal. Just thinking about it is making my mouth water.
The key to making a perfect Veg Paneer Biryani Recipe is to start with the perfect rice. Long, grainy, and non-sticky rice is ideal for achieving the desired outcome. While the spice mix and other ingredients are important, I’ve learned from past experiences that even if the masala is perfect, the Biryani can still turn out poorly if the rice is mushy and sticky. As the saying goes, “Practice makes perfect,” I’ve continuously worked on improving my flaws to achieve satisfactory results.
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How to make Veg Paneer Biryani Recipe at home?
Veg Paneer Biryani Recipe
Equipment
- Bottom Vessel to cook rice
- Bottom Kadhai or Pan for Biryani
- Fry Pan
Ingredients
- 400 grams Basmati Rice Soaked in water for 30 mins
- 200 grams Paneer Cut in Cubes
- 2 Nos Potatoes Cut in Cubes
- 2 Nos Green Chillies Chopped
- ½ Pcs Lemon
- 100 grams Oil for cooking
- 2 Nos Onions Chopped
- 2 Nos Tomato Chopped
- 3 Nos Onions Finely Sliced
- ½ Cup Chopped Coriander leaves
- ½ Cup Chopped Mint Leaves
- 4-5 tbsp Curd
- 4 tbsp Ghee
- Whole Spices Bay Leaf, Cinnamon, Cloves & Black peppercorns
- 1 tbsp Ginger Garlic Paste
- 1 tbsp Red Chilly Powder
- ½ tbsp Turmeric Powder
- ½ tbsp Garam Masala
- 1.5 tbsp Salt as per taste
Instructions
- Ingredients
- First of all lets fry the Paneer and Potatoes, For this take a fry pan and heat about 2 tbsps. of Oil
- Once the oil is hot, keep it on medium flame and fry the Paneer cubes first, Turn it occasionally to fry it from all sides, Once its slightly brown from all sides remove them in a plate
- Now in the same oil fry the potatoes until golden brown and remove them in a plate
- Next in the same pan add some more oil and fry the finely sliced onions until brown and crispy, You can keep it on a high flame but ensure you stir it continuously
- Now take a bottom vessel to make the biryani, add about 4-5 tbsp of Oil , I am using the same oil used to fry the onions.Then add the whole spices, You may add as per your choice, I usually add less whole spices and instead I add more garam masala powder
- Now add finely chopped onions and fry them until golden brown
- Once the onions are golden brown add ginger garlic paste and fry it until raw smell goes
- Now add chopped tomatoes and cook it until soft and mushy
- Cover the lid and cook the tomatoes
- Once the tomatoes are cooked well add all dry masalas like red chilly powder, turmeric & garam masala
- Add some chopped green chillies for extra taste, you may also add them while adding ginger garlic paste
- Mix everything well
- Add some salt as required or as per tasteNow add 3/4 portion of the fried onions and rest we will keep for garnishingAlong with fried onions add chopped mint & coriander leaves and fry them together
- Now add 4-5 tbsp of curd to the masala and mix everything together
- Finally add the fried paneer and potatoes
- Give it a gentle mix
- Cover it with a lid and cook for 1-2 minutes on a low flame
- The biryani masala is ready , Now lets make the rice
- Take a bottom vessel, add around 2 litres of water and let it boilAdd some whole spices and 1 tbsp of Salt or as per taste
- Then goes in 2 tbsp of Ghee, This will a nice flavour and texture to the rice
- As soon as the water starts boiling add Rice and let it boil on high flame for 10 mins
- After 10 mins you can see the rice is almost cook, To check the perfect rice take one grain and break it , if it breaks easily it done, do not over cook the rice
- Now immediately strain it in a strainer and let it drain , Discard the water, Do not cover it with lid otherwise it will continue cooking let it cool and drain all water
- Place a thick iron tawa on the gas stove and place the biryani masala vessel over it, Turn on the flame and keep it on a low flame for now so the tawa start heating
- Spread the rice over the masala and cover the masala completely with the Rice, Do not mix just layer it on top
- Garnish it with some fried onions, mint leaves and chopped coriander leaves
- Pour around 2 tbsp of ghee on the top and cover it with a lid and let it cook over dum for 10 mins on a lowest flame
- After 10 mins, Turn off the heat and let it rest for 2 mins.
- The Paneer Biryani is ready!!!! serve it hot with Raita and Papad…Enjoyyyyyyy
1 Comment
Super explanation 👏