{"id":288751,"date":"2025-06-11T20:55:59","date_gmt":"2025-06-11T20:55:59","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/easy-paneer-biriyani-the-big-sweet-tooth\/"},"modified":"2025-06-11T20:55:59","modified_gmt":"2025-06-11T20:55:59","slug":"easy-paneer-biriyani-the-big-sweet-tooth","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=288751","title":{"rendered":"Easy Paneer Biriyani – The Big Sweet Tooth"},"content":{"rendered":"


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A flavorful vegetarian biriyani with paneer\u2026<\/em><\/p>\n

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As much as I am finding it difficult to come back to this space, at times I just want to be here and not neglect it. For the past few days, I cleaned up my bookshelf and went through a lot of my cookbooks. It gave me a wave of nostalgia. There were days when I absolutely loved cooking, clicking and posting new recipes. However, for the past few years, I have been scraping through my cooking with half a heart. It has started feeling like a chore. Once in a while, I get excited to try something new, but it kind of fizzles out in the same speed. This explains the lack of new recipes on the blog. Anyway, whenever I am able to come back with something new, I will try to do it more frequently that I have been doing last year, In Sha Allah\u2026<\/p>\n

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Coming to today\u2019s recipe\u2026 Non-vegetarians will never call what vegetarians make a biriyani; they would rather call it a pulao. \ud83d\ude00 Still, I have loved every veg \u201cbiriyani\u201d I have made \u2013 whether it is the Malabar style<\/a> or one with just potatoes in it<\/a>, of course always coupled up with something to bite on, like chicken fry or a beef roast, hehe\u2026<\/p>\n

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I saw a recipe for paneer biriyani on an Instagram page and decided to try it. Though paneer isn\u2019t exactly a favorite of mine, I still make it once in a while, to have some variety to cook. Now this biriyani does have a few steps \u2013 like making the masala, frying the paneer, making the rice and finally putting the whole dish into \u201cdum\u201d<\/a> so that it locks in the flavors. I must say I was pleasantly surprised. It was a very mildly spiced biriyani, with chewy bites of well seasoned paneer in between. I served it with simple cucumber raita<\/a> and pickle, and thankfully, everyone ate it silently without asking for any extras. I count that as a win. \ud83d\ude00 Off to the recipe\u2026<\/p>\n

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Easy Paneer Biriyani<\/h2>\n
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<\/g><\/svg><\/span> Prep Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n
<\/g><\/svg><\/span> Cook Time <\/span>15 minutes<\/span><\/span> minutes<\/span><\/span><\/div>\n<\/div>\n
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Ingredients<\/h3>\n
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FOR PANEER<\/h4>\n
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  • 200<\/span> gm<\/span> paneer cubes<\/span> thawed<\/span><\/li>\n
  • 2<\/span> tbsp<\/span> yogurt<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> turmeric powder<\/span><\/li>\n
  • 1<\/span> tsp<\/span> red chilli powder<\/span><\/li>\n
  • 1\/4<\/span> tsp<\/span> garam masala powder<\/span><\/li>\n
  • Salt to taste<\/span><\/li>\n
  • 1<\/span> tbsp<\/span> ghee<\/span><\/li>\n<\/ul>\n<\/div>\n
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    FOR BASE<\/h4>\n
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    • 1<\/span> onion<\/span> large, thinly sliced<\/span><\/li>\n
    • 1<\/span> tbsp<\/span> oil\/ ghee<\/span><\/li>\n
    • 1\/2<\/span> tsp<\/span> cumin seeds<\/span><\/li>\n
    • 1<\/span> tsp<\/span> ginger garlic paste<\/span><\/li>\n
    • 2<\/span> green chillies<\/span> minced<\/span><\/li>\n
    • 1<\/span> tomato<\/span> large, thinly sliced<\/span><\/li>\n
    • 1\/4<\/span> tsp<\/span> turmeric powder<\/span><\/li>\n
    • 1<\/span> tsp<\/span> Kashmiri red chilli powder<\/span><\/li>\n
    • Salt to taste<\/span><\/li>\n<\/ul>\n<\/div>\n
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      FOR RICE<\/h4>\n
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      • 1\/2<\/span> cup<\/span> basmati rice<\/span> washed and drained<\/span><\/li>\n
      • Whole garam masala<\/span> cardamom, black pepper, cloves<\/span><\/li>\n
      • Water as needed<\/span><\/li>\n
      • Salt as needed<\/span><\/li>\n
      • A drizzle of ghee<\/span><\/li>\n<\/ul>\n<\/div>\n
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        FOR DUM<\/h4>\n
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        • 1\/4<\/span> cup<\/span> chopped coriander leaves<\/span><\/li>\n
        • A handful of fried onions<\/span><\/li>\n
        • A handful of cashews and raisins fried in a tsp of ghee<\/span><\/li>\n
        • 2<\/span> tbsp<\/span> milk<\/span><\/li>\n
        • A pinch of saffron<\/span><\/li>\n
        • 1<\/span> tsp<\/span> rose water<\/span><\/li>\n
        • 1<\/span> tsp <\/span> garam masala powder<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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          Instructions<\/h3>\n
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            Toss the paneer in the rest of the ingredients except the ghee under the “for paneer” section and set it aside to marinate as much as possible.<\/span><\/p>\n<\/li>\n

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            In a pan, heat oil\/ ghee and splutter cumin seeds. Add the onion, ginger garlic paste, crushed chilli and tomato with a little salt and saute till raw smell is gone. <\/span><\/p>\n<\/li>\n

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            Add the turmeric and chilli powder and cook for a couple of minutes.<\/span><\/p>\n<\/li>\n

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            Switch off and allow the mixture to cool. Blend into a smooth paste with a little water. <\/span><\/p>\n<\/li>\n

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            To prepare rice, boil water with the whole spices, salt and ghee. Add the rice and cook till the rice is almost done. Drain and set aside.<\/span><\/p>\n<\/li>\n

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            In a pan that is good to assemble, heat the ghee for frying the paneer. Add the marinated paneer and flip just till browned, for a couple of minutes.<\/span><\/p>\n<\/li>\n

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            Add in the ground paste and bring to boil. Adjust seasoning. <\/span><\/p>\n<\/li>\n

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            Add in half the coriander leaves and garam masala from the “for dum” ingredients and toss. <\/span><\/p>\n<\/li>\n

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            Arrange the drained rice on the top. Spread the remaining of the “for dum” ingredients. <\/span><\/p>\n<\/li>\n

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            Close the lid tight after covering with foil on top, keep a flat pan below the assembled pan and cook on slow flame for around 20 minutes.<\/span><\/p>\n<\/li>\n

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            Switch off and allow it to rest for a few minutes. Open the lid, remove the foil, fluff up the rice and serve hot. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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