Flavorful Paneer Biryani made in the Instant Pot! This fragrant biryani has basmati rice cooked with paneer (Indian cottage cheese) and aromatic spices. Best enjoyed with a side of raita (yogurt dip).
225gramspaneercut into cubes, around 1.5 cups cubed paneer
Rice
1cupbasmati rice200 grams, soaked 30 minutes
1tablespoonmilkwith pinch of saffron strands (for saffron milk)
2tablespoonsgheedivided
1mediumred onionthinly sliced
1bay leaf
2-3cloves
4green cardamom
5-6black peppercorns
3/4teaspoonshahi jeeraor use cumin seeds
1.5teaspoonchopped ginger
1.5teaspoonchopped garlic
1tablespoonsbroken cashews
1.25cupswater10 oz, divided
1/2teaspoonbiryani masalaor use garam masala
1/2teaspoonsaltor to taste
1teaspoonrose wateror kewra water
chopped cilantroto garnish
pomegranate arilsto garnish
Instructions
To a large bowl add yogurt and whisk it until smooth. Then add ginger-garlic paste, coriander powder, biryani masala, paprika, red chili powder, salt, chopped cilantro. Mix it well.
Then add the paneer cubes. Mix until all paneer cubes are coated with the marinade. Cover and chill the bowl in the refrigerator for 30 minutes.
Meanwhile rinse the rice until water turns clear and then soak it in 2 cups (16 oz) water for 30 minutes. Drain the water after 30 minutes using a colander and set the rice aside.
Add pinch of saffron strands to 1 tablespoon of warm milk and set aside.
Start with the process of making the biryani after the paneer has been marinated for 30 minutes and rice has been soaked for 30 minutes. You can start sauteing the onions before the 30 minute mark.
Press the saute button on the Instant Pot. Once hot, add 1 tablespoon ghee. Add sliced onion to it. Saute for 7 to 8 minutes, stirring often until onions are browned. Once the onions are browned, remove them from the pot.Please note if your IP is prone to BURN message, do this step on a pan and not in the IP.
Then add the remaining tablespoon of ghee in the pot. Add the whole spices (bay leaf, cloves, green cardamom, peppercorns & shahi jeera) and let them sizzle.
Then add the chopped ginger, garlic and cashews. Cook for 1 to 2 minutes until garlic, ginger and cashews start changing color.
Stir in the marinated paneer and toss. Add 1/4 cup (2 oz) water and deglaze the pot by scraping the bottom of the pot with a spatula. Make sure there's nothing stuck at the bottom of the pot.
Then add remaining 1 cup (8 oz) water and rice.
Add the biryani masala, salt, 1/2 of the fried onion and the prepared saffron milk on top.Also add the rose or kewra water.
Close the pot with the lid. Press the manual or pressure cook button. Cook on high pressure for 6 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the lid and fluff the rice with a fork. Place paneer biryani on a serving plate, top with cilantro and remaining half of the fried onion. You may also add some pomegranate arils on top.Serve with a side raita or yogurt.
Notes
Remember to soak the store bought paneer in warm water for 20 minutes, then pat dry, cut into cubes and then marinade it.
If you Instant Pot gives BURN message, do the step of frying the onions in a pan on stove-top. Do rest of the steps as it is on the Instant Pot.