Paneer Biryani Recipe
Paneer Biryani is rice flavored and layered with spices and cottage cheese/paneer. Paneer Biryani is a delight for all paneer lovers.
The spices and condiments used in biryani may include, but are not limited to, ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The name ‘biryani’ is derived from the Persian word beryā (n) which means “fried” or “roasted”.
Ingredients 
For masala
2 cups basmati rice
250 grams paneer cut into pieces
Whole garam masala
(shahi jeera,nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves)
2 onions sliced
2 tbsp ginger garlic paste
2 tomatoes sliced
5-6 sliced green chillies
½ cup chopped mint leaves
2 tbsp yoghurt
2 tbsp chilli powder
2 tbsp biryani masala
1 tbsp turmeric powder
½ cup green peas
1 cup red,green and yellow capsicum sliced
4 tbsp ghee
salt as per taste
coriander leaves
For garnishing
Onion – 1, finely sliced & fried
Fried Cashews & raisins – a handful
Ghee
Yellow and red food color diluted in milk
Coriander & Mint leaves
Method
Cook the rice and keep it aside.
In a deep pan, heat oil and fry the paneer pieces till goldern brown.
Take another pan and heat ghee.
Add sliced onions and whole garam masala.
Once the onions are translucent add ginger garlic paste.
Now add sliced tomatoes. Let it cook for 5 mins.Add mint leaves
Add biryani masala, chilli powder and yoghurt. Let everything cook for 10 mins
Finally add fried paneer cubes, veggies and coriander leaves. The paneer masala is ready.
Heat a non-stick pan, add the onions and cashew/raisins and dry roast on a medium flame stirring continuously till the onions turn brown.
Start layering the rice with the masala now.
Take a heavy bottomed vessel/non stick pan. Add a spoon of ghee. Put one layer of rice. Now add another layer of paneer masala. Again spread layer of plain rice. Add 2 spoons of colored milk. Now add the caramelized onions with cashewnuts and raisins. Repeat these steps for next 2 layers and cover the pan with a tight lid.
Heat a tava, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
Garnish the rice with coriander leaves and serve it hot with raita.
Excellent clicks! I’m truly inspired……..thanks!
Thanks Shveta:)
hey shveta,
I saw your iphone app…commendable work:)
Thanks a lot!
Superb!!!!
I was never ever interested in Veg-Biryanis……but now will definitely try it!!!!
Thanks>
Thanks Amol..m glad tht u liked it:)
Awesome Anu baby… Once I try dis I will update u on d taste… My sweethrt n my inspiration… 🙂
Thanks deepu:)
wow a veg biryani! you just made my day…excellent recipe.
M so glad swati:)
superb! must try!
Thanks Ekta…:)
Wow Impressive. I loved the way you posted step by step.. ”
Yummy for Tummy..” 🙂
Thanks Nehal:)
Hi Anita..
Fell in love with your pics and the idea of paneer biryani. Will give it a go soon.
If you have the time, please visit my blog http://myfoodtreasures.blogspot.com.au/ and like me on facebook.
Thanks
If you ask me what I like most then I will gladly say, I like all of your website. Two of my most favorite are Afghani Recipe site and second one is yours. Thanks to that talented cook who are working behind the page to post such information.