This paneer biryani is a lip-smacking not-so-spicy kid-friendly recipe with just paneer and, of course, exotic Indian spices, with a strong flavor of cinnamon.
What is Paneer Biryani?
The word “Biryani” has some magic in it. And I am going to include some more magic to it by adding paneer. There are different varieties/types of biryani, and this paneer biryani is one such recipe with paneer without any vegetables. (We do add onion and tomatoes, though)
Today I am sharing how to make this paneer biryani in a pressure cooker and a few tips for preparing the perfect non-sticky and mushy biryani in the pressure cooker.
When it comes to kiddo’s favorite lunch box recipes, I cannot skip paneer recipes. My son loves paneer, and he is always excited about paneer-based dishes. I mostly opt for semi-homemade recipes for the lunch box, but this one is from scratch. Fret not, you can prepare this quickly, even in the mornings. We are not using marinated paneer or fried onions, and it’s not a dum-cooked biryani as well. :-)
All you need is chop some paneer cubes (I used store-bought paneer), onion, and tomatoes. Once that’s done, it is easy to prepare this dish.
Before getting further into the recipe, I would like to thank my friend Ishu for sharing this recipe. It is pretty hard to cook in someone else’s kitchen. But my friend Ishu prepared this biryani for my son in my kitchen. Yes, I saw the live demo of this recipe before making it on my own. :-)
Ingredients required
The ingredient list might sound lengthy, but it’s the usual biryani spices and ingredients.
Rice and water – I used basmati rice for this recipe, and for 1 cup of rice, I added 1.25 cups of water.
Paneer – I used store-bought paneer, but you can very well use homemade paneer.
To grind: We prepare fresh biryani masala by grinding cinnamon, ginger, garlic, dried red chilies, and tomato.
Oil, ghee, and whole spices: We use both oil and ghee for this biryani. You can use either one too. We also need whole spices like bay leaves, black stone flower, cloves, star anise, and mace.
Mint and cilantro – I cannot imagine my biryani without mint and cilantro. I went with ½ cup of tightly packed mint leaves and ¼ cup of cilantro for this recipe.
Onion – I used one medium-sized onion.
Other spices: Apart from whole spices, we also need coriander powder, garam masala, and salt. For a spicier version, add ½ tsp red chili powder.
Please the recipe card for exact measurement details.
Dietary specifications
It’s a gluten-free and nut-free biryani recipe. We use paneer and ghee but use vegetable or soy chunks or tofu instead of paneer and oil instead of ghee for a vegan version.
Without any further ado, here comes the delicious Paneer Biryani Recipe.
How to Make Paneer Biryani
Prep – Work:
- Wash and soak the basmati rice for 20 minutes.
- While the rice is soaking, cut the paneer into cubes. Chop the onion, tomato, cilantro, and mint leaves. Peel the garlic and ginger.
- Grind the tomato, ginger, garlic, cinnamon stick, and red chilies into a smooth paste by adding 2 to 3 tbsp water. Do not add more water.
Procedure
- Heat the pressure cooker or pressure pan and add the oil and ghee.
- When the oil is hot, add the bay leaf, cloves, star anise, mace and black stone flower.
- Saute for a minute and then add the onion and cook until they turn translucent.
- Then add the ground tomato mix, mint leaves, and salt. Mix them all.
- Cook until all the moisture is absorbed.
- Now add the coriander powder and garam masala.
- Cook until the raw smell goes.
- Now add the paneer cubes and the water. Mix well. Ensure the paneer is coated nicely with the masala mix.
- Add the rice. Gently stir.
- Add the chopped cilantro and close the pressure cooker lid. Do not put the weight.
- Wait until the steam releases. Turn off the heat and now put the weight.
- Allow the pressure to release naturally, and then open the lid. Let the rice cool for 5 minutes and fluff the rice and mix gently.
Serve hot with raita.
Paneer Biryani Cooking Tips
Earlier, when I used to make biryani in the pressure cooker, I allowed it to cook for one whistle. But even then, sometimes, the rice will become mushy, and it won’t be grainy. It all depends upon the age and rice quality too. But my friend shared how to get ideal consistency even in the pressure cooker. Here I am sharing the same.
- Do not soak the basmati rice for more than 20 minutes.
- The rice to water ratio is 1:1.25 cup water. So if you are using 2 cups of rice, then the water amount would be 2.5 cups. If you use vegetables instead of paneer, use ¼ more cup extra.
- Do not add the pressure cooker weight initially. When the steam comes out of the vent, turn off the heat and put on the weight. This process naturally acts as DUM for the biryani.
- When all the pressure has released, open the pressure cooker lid and cool for 5 minutes. Then slowly fluff the rice with a fork or spoon.
- Do not over mix the biryani when it is hot.
I hope this helps, and please share any other tips that you have in the comments.
Recipe notes
- As you can see, this recipe doesn’t call for cardamom. I did not add any but no harm in adding as well.
- If you like more spice, add red chilli powder along with the garam masala and coriander powder. I did not add any extra chili powder.
- Instead of paneer, you can include mixed vegetables, tofu, or soy chunks.
- Adjust the salt as per your preference.
- Instead of using fresh ginger and garlic, you can add the paste.
📖 Recipe
Paneer Biryani Recipe with Cinnamon
Equipment
- Pressure Cooker
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
To grind
- 2.5 inch cinnamon sticks
- 3 dried red chilies or to taste
- 1 tomato chopped
- 2 garlic cloves peeled
- ½ inch ginger peeled
Other Ingredients
- 2 tsp oil
- 1 tbsp ghee
- 1 bay leaf
- 2 cloves
- 1 small piece black stone flower/kalpaasi
- 1 star anise
- 1 small piece mace
- 1 onion finely chopped
- ½ cup mint leaves tightly packed
- 1 tsp coriander powder
- ½ tsp garam masala
- 1.5 tsp salt or to taste
- ¼ cilantro finely chopped
- 1.5 cups basmati rice
- 1.75 cup water + plus 2 to 3 tbsp
- 8 oz paneer chopped into cubes
Instructions
Prep – Work:
- Wash and soak the basmati rice for 20 minutes.
- While the rice is soaking, cut the paneer into cubes. Chop the onion, tomato, cilantro, and mint leaves. Peel the garlic and ginger.
- Grind the tomato, ginger, garlic, cinnamon stick, and red chilies into a smooth paste by adding 2 to 3 tbsp water. Do not add more water.
Steps:
- Heat the pressure cooker or pressure pan and add the oil and ghee.
- Add the bay leaf, cloves, star anise, mace, and black stone flower when the oil is hot.
- Saute for a minute and then add the onion and cook until they turn translucent.
- Then add the ground tomato mix, mint leaves, and salt. Mix them all.
- Cook until all the moisture is absorbed.
- Now add the coriander powder and garam masala.
- Cook until the raw smell goes.
- Now add the paneer cubes and the water. Mix well. Ensure the paneer is coated nicely with the masala mix.
- Add the rice. Gently stir.
- Add the chopped cilantro and close the pressure cooker lid. Do not put the weight.
- Wait until the steam releases. Turn off the heat and now put the weight.
- Allow the pressure to release naturally, and then open the lid. Let the rice cool for 5 minutes and fluff the rice and mix gently.
Notes
- As you can see, this recipe doesn’t call for cardamom. I did not add any but no harm in adding as well.
- If you like more spice, add red chilli powder along with the garam masala and coriander powder. I did not add any extra chili powder.
- Instead of paneer, you can include mixed vegetables, tofu, or soy chunks.
- Adjust the salt as per your preference.
- Instead of using fresh ginger and garlic, you can add the paste.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
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Loved this recipe?
If you try this paneer biryani please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
The recipe turned out great. I needed to cook my rice for a little longer time, but the taste was impeccable. Thank you for your service.
Thanks much for your feedback.
Paneer biryani looks so flavorful and tasty.
Thanks, Preeti.
I am not comfortable in cooking briyani by open pot method. I always prepare it in pressure cooker! This briyani looks really good and my kids will not complain if I sent this to school just because this has paneer!!
Yayyy, I prefer pressure cooker too. :-)
The paneer biryani sounds very flavorful and I have to try your base for other veg biryanis.
Please do try Suma. You will definitely love it.
It is not easy to get this perfect texture of rice when cooking in pressure cooker. Love how beautiful this biriyani looks and who will say no to this aromatic and flavorful Paneer biriyani. We have to pack extra to feed the friends as well as it is so delicious.
Thanks, Sandhya. :-)
I too love making this kind of quick paneer biryani in the pressure cooker and have been making pulao and biryanis in pressure cooker only. From what I have felt the amount of water depends on the quality of rice. Anyways the biryani turned out amazing and it’s so nice of your friend to cook it in your kitchen.
Totally agree, rice quality plays a major role. Thanks, Sapana.
So beautifully done vidhya! Even my elder one loves paneer! Biriyani’s definitely have some magic in them ! a perfect meal to enjoy with your family,
Absolutely. Thanks Priya.
wow vidhya paneer biryani looks so delicious and am drooling here !! You have shared such wonderful tips no one can fail making a scrumptious biryani in cooker, I make my biryani and pulao in cooker too it turns out the best .. Your friend is so sweet to give you a live demo , I don’t think I could do live cooking too..Am so conscious, I don’t even like someone standing near me while I cook .. Such wonderful flavors added to this biryani !!
Thank you. Yeah, Manjula I can’t cook in others kitchen as well. :-)
This is fantastic Srividya, how many ever paneer dishes I have, I still drool over yet another paneer one..and this one will be so welcomed it being a one pot meal..excellent choice!
Thanks, Valli. Same here. I love all the paneer dishes.
That is a delicious and flavorful Paneer biryani Vidhya. My kids love paneer too and I make something similar for them at least once every 2 weeks.
I agree with you – I have been able to make basmati rice consistently in IP. My pressure cooker rice was a hit or miss. Now a days I prefer making pulaos and biryani in IP. I can make plain basmati with pressure cooker with better results.
Oh yeah, plain basmati rice is pressure cooker is easy than the biryani varieties. Thanks, Pavani.
As I was scrolling down, looking at the pictures was making me drool. I haven’t as yet made paneer biryani at home. My bhabhi makes its very tasty and perhaps that’s why I haven’t made it as yet.
:-) I know if we like someone’s recipe, we find it difficult to make it again.
nice series of Lunchbox recipes, Vidhya. am bookmarkign most of them, and hopefully it would win at my end too :) this pulao is a quick win for those hurried mornings, I make it similarly except for a few steps. good one :)
Thanks much. :-)
Paneer is one ingredient I can have daily. And this biryani looks wonderful. I have never made the perfect biryani in pressure cooker. It always ends up mushy. Will take your tips into account while making it the next time.
Thanks, Gayathri. Please let me know, how it turned out.
I have never ever cooked rice in a pressure cooker..never dared to..ha ha..it has always been a rice cooker or with discarding water, or double quantity water method. I have noted down your tips and once I try will give you my feedback.
coming to the biryani..it sounds very flavorful, thanks to your friend for this live demo..even I have friends who do that for me..and it is such a great feeling to have such wonderful friends:))
Very true Vaishali. I am really thankful for such great friends. :-)
Those are some really useful tips for cooking biriyani in pressure cooker.. Am saving this recipe ?
Thanks, Chitz… Hope it is helpful and let me know your feedback.
I usually shallow fry the paneer and add at least and dum cook for 10 mins .But this one pot paneer biriyani is ideal when it comes for a working day!! Will try this next time, And a April 2019 BM recipe for me :D
Shallow frying is great idea… will try it out. he he he I thought too reg April 2019. But decided to post now. ;-)
A very yummy recipe of vegetarian biryani. Thanks for sharing.
Glad you liked it. Thanks Sandhya and welcome to my space.
Perfectly made. My kids don’t like just paneer and so I add veggies to go along. But this is definitely a flavorful biryani.
Oh yeah, you can substitute it with any veggies. Thanks Harini.
Wish you pack this biriyani in my lunch box. Absolutely irresistible paneer biriyani and my mouth is just watering here. Who can resist to this incredible one pot meal.
Thanks a lot, Priya.
Paneer Biryani looks delicious,Vidhya. That ‘s so sweet of your friend, seriously i can’t cook in someone’s kitchen. And the tips on pressure cooking the biryani are great, will give it a try. After turned off the heat, do you transfer the cooker to kitchen counter or just place it in the stove itself?? since i’m using induction stove hence the question.
Thanks Sandhiya… I have regular gas stove pa. So turned it off and kept it on the stove. But no heat though. You can set aside and it should be fine.