Delicious Paneer biryani recipe homemade cooked in Hyderabadi dum style. An aromatic biryani recipe for vegetarians made with fragrant basmati rice, soft and creamy paneer (Indian cottage cheese) chunks and aromatic herbs and spices. Paneer biryani for me is love at first site.
A steaming pot of flavourful and fragrant biryani is always a crowd pleaser dish. You can hardly go wrong with a meal of biryani. Be it a party or a regular family dinner, biryani is loved by most people. This recipe of Paneer biryani is super easy but requires little time and patience. But totally worth both!
I usually make the Paneer biryani in dum style In this style of biryani basmati rice are partially cooked and then layered with marinated paneer and herbs.
Watch Detailed Video of Paneer Biryani Recipe
Biryani and pulao are my go to one pot Indian meals. Though most of these one-dish main meals are super convenient and take very less time to cook, biryani is not one of them. Cooking Biryani requires patience because it is slow cooked, the process of making paneer biryani is long but it is easy to make.
If you are a biryani purist and think there can be only chicken biryani or mutton biryani please look away right now. You can call it paneer pulav or pulao because as per meat eaters biryani is made with meat. But for me, layers of rice and masala gravy with vegetables, paneer or eggs will be a biryani always. You may like to try egg biryani, Hyderabadi dum chicken biryani or boneless chicken biryani.
Taste wise I can’t even begin to describe what a heaven it is. The alternate layers of fragrant long grain rice with spicy soft and aromatic paneer slow cooked to a perfection. Each grain of rice remains separated from each other mainly because of cooking technique. There are few simple tips that can help you to make a perfect biryani.
Tips for Making Perfect Biryani
- While cooking rice boil the rice with whole spices to get better taste and aroma. Never boil the rice without spices.
- Marination time is another factor that affects the flavor of biryani. Always marinate the meat or paneer well and for a longer duration for a better flavor.
- Do not overcook the rice in pre-cooking stage 60-70 is good. When in doubt always undercook because you will still get a chance to perfectly cook it during the dum process.
- Fried onion or birista is another step which should never be skipped for biryani.
If you enjoyed reading the article and find it useful do share it on facebook, twitter or Whatsapp with your loved ones. It keeps us inspired to share more healthy tips and tricks for cooking Indian food. Do tag me with #mytastycurry if you cook any dish I love to see your cooking.