Hyderabadi Paneer Biryani
Vegetarian Hyderabadi biryani with paneer cubes, saffron rice, and fried onions.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Curd — 150 g (whole)
- salt (optional) (whole)
- Paneer — 250 g (whole)
- coriander powder — 1 tsp (ground)
- onion — 3 piece (chopped)
- Mint Leaves — 10 g (chopped)
- Ghee — 2 tbsp (whole)
- Saffron — 0.5 g (ground)
- ginger garlic paste — 20 g (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- rice — 300 g (ground)
Tempering
- Green Cardamom — 3 g (whole)
- cinnamon stick — 2 g (whole)
- Cloves — 2 g (whole)
- bay leaf — 1 g (whole)
Method
- Cut the paneer into cubes. Wash the rice and soak it in water for 20 minutes. Thinly slice the onion.
- Heat ghee in a heavy bottomed pan, add cloves, cinnamon, green cardamom and bay leaf and saute till aromatic.
- Add the sliced onion and fry till golden brown, then add the ginger garlic paste and cook till the raw smell goes away.
- Lower the heat, add coriander powder, red chilli powder and turmeric powder, and saute briefly, then stir in the whisked curd to form a smooth masala base.
- Gently add the paneer cubes to the masala along with mint leaves and salt, and simmer for 5 to 6 minutes so the paneer soaks up the flavours without breaking.
- Soak the saffron strands in a little warm water and keep aside.
- Meanwhile drain the soaked rice, boil it separately in salted water till about 80 percent cooked, then drain well.
- Spread the paneer masala at the base of the pot, layer the par-cooked rice on top, drizzle the saffron water over it, cover tightly and cook on low heat for 10 to 12 minutes to let it steam through.
- Gently fluff the biryani from bottom to top, garnish with coriander leaves and serve this Hyderabadi paneer biryani hot.
Common questions
- How many calories in one plate of Hyderabadi Paneer Biryani?
- 616 kcal per plate.
- How much cooking time?
- 70 min — 30 min prep, 40 min cooking.