Enjoy the rich flavors of this restaurant-style Paneer Vegetable Biryani, made with perfectly spiced veggies, soft paneer, and fragrant basmati rice — a delicious one-pot meal for any occasion!


 

Paneer Vegetable Biryani Recipe

Ingredients: For Paneer Marination:

• 200 gm paneer, cubed

• 2 tbsp curd (yogurt)

• 1 tbsp red chilli powder

• 1 tsp coriander powder

• 1/2 tsp salt

• 1/2 tsp turmeric powder

• 1 tsp ginger garlic paste

• 2 tbsp lemon juice

• 1 tsp kasuri methi (dried fenugreek leaves)

For Rice:

• 2 cups basmati rice

• 1 bay leaf

• 3 cloves

• 4 cardamoms (elachi)

• 1-inch cinnamon stick

For Vegetable Masala:

• 4 tbsp oil

• 2 medium onions, sliced

• 1 tbsp ginger garlic paste

• 1 cup cauliflower florets

• 1 cup beans, chopped

• 1 cup carrot, chopped

• 1 cup mushrooms (optional)

• Salt to taste

• 1 tsp turmeric powder

• 1 tsp garam masala

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 2 tbsp biryani masala

• 1/2 cup curd (yogurt)

• Fresh coriander leaves, chopped

• Fresh mint leaves, chopped

For Layering:

• Saffron water (a few saffron strands soaked in warm water)

• 2 tbsp ghee

Method:

1. Soak the paneer cubes in hot water for 10 minutes to keep them soft.

2. In a bowl, mix curd, red chilli powder, coriander powder, salt, turmeric powder, ginger garlic paste, lemon juice, and kasuri methi. Add the paneer cubes, coat well, and cook for 15-20  mins.

3. Cook the basmati rice in 2 cups of boiling water with bay leaf, cloves, cardamom, and cinnamon stick. Cook until the rice is 3/4th done (not fully cooked). Strain the water and set the rice aside.

4. Heat oil in a pan and saute the sliced onions until golden brown.

5. Add 1 tbsp ginger garlic paste and cook until the raw smell goes away.

6. Add the cauliflower, beans, carrot, and mushrooms (if using) with a little salt. Cook the vegetables until they are partially cooked but still firm.

7. Add turmeric powder, garam masala, red chilli powder, coriander powder, and biryani masala. Mix well and cook for a few minutes.

8. Stir in the curd along with the same masala powders (except biryani masala). Cook well. Finish with chopped coriander and mint leaves.

9. Heat a thick flat pan or tawa and place the cooking pot on it for even heat distribution.

10. Start layering the biryani: spread a layer of cooked vegetables, then a layer of rice, followed by the cooked paneer. Drizzle saffron water and ghee on top.

11. Cover the pot with foil and then a lid. Cook on low flame for 20 minutes.

12. Let the biryani rest for 10 minutes before serving.

Serve the hot and flavourful Paneer Vegetable Biryani with raita or salad. Enjoy!