Paneer biryani

Main Dish
4 servings
35 min
25 min
Very Easy


Number of serving: 4
1 cup Basmati rice

1 onion, sliced

1 -1/2 tablespoon ginger-garlic paste

1 teaspoon green chilli paste

3 tablespoons ketchup

1/2 roma tomato chopped

1 cup paneer cubes

3 tablespoons yogurt

1/2 teaspoon garam masala

Palmful of dried parsley

1/2 teaspoon butter

oil each

Salt to taste

2 tablespoons whole cashewnuts


  • Wash the rice, soak and keep aside.Put 2 cups of water to boil.
  • Heat the butter and oil in a pressure cooker, add the cashewnuts & fry until golden brown. Remove & keep aside.
  • In the same oil fry onion, ginger, garlic and green chilli paste and stir for a few seconds. Then add the tomato, ketchup and paneer cubes and cook for some time.
  • Then add garam masala drained rice. Fry for 30 seconds. Then add whisked yogurt, parsley, sugar, 2 cups of hot water and salt and pressure cook on high until you hear the pressure had built up.
  • Reduce the stove to med or med -low cook for 3 mins only. After 3 mins remove from stove , let cool for 5 mins. After 5 mins forcefully allow the steam to escape by lifting the whistle.
  • Fluff the pulao with a fork/spoon gently, transfer to a serving dish. Garnish with fried cashew parsley. Serve hot with chilled raita papad.


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