Paneer Biryani | Authentic Mughlai Biryani |Easy everyday recipe

Paneer Biryani |Authentic Mughlai Biryani |Easy everyday recipe is an easy-to-make recipe for everyday use. Mughlai recipes have intricate details and are difficult to follow sometimes. Follow this simple recipe to make the authentic Biryani quickly and ready in no time. Also learn how to make Paneer Dum Biryani In an Oven.

Get those Authentic Mughlai Flavors in your kitchen in no time.

This easy to make and quick to assemble Paneer Biyani recipe is a delight. It’s an everyday recipe and you do not need long hours of cooking and lengthy steps to make the original biryanis. In no time, you get to relish authentic Mughlai flavors on your plate. Served best with Cucumber Raita, Aloo Raita, Boondi Raita, Green Coriander Chutney, and salad.#paneer #mughlai #biryani #authenticflavors #pilaf #indian

An everyday Biryani recipe. Quick preparation.

You will not make Biryani any other way. 

An everyday Biryani recipe anyone can make. No more long hours of preparation. Authentic mughlai flavors and simple steps to follow.

Steps to remember :

1. Use the best quality biryani rice for the biryani for  best results.

2. The use of ready-made Biryani masala is done to save time as its an everyday biryani recipe.

3. Serve with cucumber and mint raita for the best flavor. It balances the acidic flavors of the spices in the Biryani with the cool cucumber and mint flavors.

Some Other Paneer / Cottage Cheese Recipes you may like:

1. Paneer Tikka.
2. Matar Paneer.
3. Kadhai Paneer.
4. Shahi Paneer.
5. Paneer mushroom Spinach in cashew gravy.

Some Other Rice Recipes:

1. Pilaf Kali Mirch / Black Pepper Pilaf.
2. Chicken Biryani.
3. Chana Dal Khichdi/ Lentil Rice.
4. Vegetable Fried Rice.

 

Few Other Rice recipes/ Accompaniment you may like: Click on the picture to get the Recipe.

PANEER BIRYANI- Authentic Mughlai

An authentic biryani recipe with an easy everyday recipe to prepare it easily and quickly.

Course Main Dish, side dish

Cuisine hyderabadi, mughlai, north indian, punjabi

Keyword Biryani, Mughlai, Paneer recipes

Servings 4 ppl

Prep Time 20 minutes

Cook Time 25 minutes

Ingredients

For Base Gravy

• 1 onion ground to paste
• 1/4 cup tomato puree
• 3 tbsp oil /desi ghee
• 1 black cardamom
• 3 Green Cardamom
• 1/2 inch cinnamon stick
• 1/4 tsp javitri powder / crushed -optional
• 1/4 tsp mace powder
• 3 tsp Meat /Biryani Masala/ spice powder or Kitchen king masala
• 3 cloves
• 1/2 tsp cumin seed jeera
• 2 tbsp Yoghurt/Curd beaten well
• water for gravy preps
• 2 tsp salt or as per taste
• 1.5 tbsp Ginger garlic paste
• 1 dried red chili optional
• 2 tsp kasoori methi /Fenugreek leaves

Rice

• 2 cup Basmati white rice washed and soaked for 1/2 hour
• 2 onions
• 200 gms paneer cubed /marinated

Garnish

• 1 tsp Fried onions
• 2 tbsp fried cashews
• Coriander and mint leaves

Instructions

Pre-Preps

1. Wash and soak the rice in a bowl.
2. Cut the onions lengthwise and deep fry them till brown.
3. PANEER MARINATION: Take the paneer cubes/cottage cheese cubes. Sprinkle 1 tbsp maida, salt, kitchen king masala/biryani masala, red chili powder. Mix well and keep them aside for 10 minutes.
4. Fry them in the same oil you fried the onions in. Keep them aside.

Base Gravy+ Rice Preparation

1. Heat oil in Kadhai/deep pan with a lid.
2. add jeera, javitri, black cardamom, green cardamom, cinnamon, cloves, dry red chilies
3. Let it splutter, add the onion paste and ginger-garlic paste. Let it cook on medium flame till brown. You may add a bit of water later if it sticks to the pan. Otherwise, wait until the next step.
4. Add all the rest of the spices and 3 tbsp water to avoid the burning of spice powders. Cook on slow flame till oil separates.
5. Add the tomato puree and kasoori methi. Mix well, cover and cook till oil separates. This should take around 5-7 minutes.
6. Add the beaten curd and mix well. Cover and let the water dry up a bit and cook.
7. Let the masala dry / water content of the masala dry up before you add the rice. Now add the rice and mix softly to avoid breaking of rice.
8. Now, on high flame, add 4 cups of water (take the same cup you measured the rice with). Let one boil come and then cover and cook for 15 minutes or till all the water has dried up on simmer.
9. One way to find out that your rice is done is when the steam stops coming out of the lid, then it means all the water is finished. You may check and close the flame. Let it rest for a few minutes and then open to avoid breaking of rice.
10. Now, add the fried paneer and sprinkle and mix the fried onions in the rice well. You may add fried cashews too at this stage for extra flavor and garnish.
11. Garnish with fried onions, fried cashews, coriander leaves, and mint leaves.
12. Best served with cucumber and min raita.