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One-Pot Paneer Biryani

One-Pot Paneer Biryani

Skip the complicated layering! This version delivers the same decadent flavors in a fraction of the time. Caramelized onions and mint on top are optional but highly recommended 
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Video Notes

Ingredients
  

  • 250 g paneer cut into bite-sized cubes
  • 1½ cups basmati rice rinsed and soaked for 20 minutes
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion thinly sliced
  • 1 medium tomato finely chopped
  • ½ cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 –2 green chilies slit lengthwise
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 4 green cardamom pods
  • 4 cloves
  • 1 small cinnamon stick
  • ½ teaspoon turmeric powder
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 3 cups water or vegetable stock
  • 1 teaspoon salt or to taste
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons fresh mint leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon fried onions for garnish, optional
  • A few saffron strands soaked in 2 tablespoons warm milk optional

Method
 

  1. Heat the ghee or oil in a heavy-bottomed pot over medium heat and lightly fry the paneer cubes until they develop a golden crust, then remove them and set aside. In the same pot, add the cumin seeds, bay leaf, cardamom, cloves, and cinnamon, allowing them to become fragrant. Add the sliced onion and cook until golden, then stir in the ginger-garlic paste and green chilies. Add the chopped tomato, turmeric, Kashmiri chili powder, ground cumin, coriander, garam masala, and salt, cooking until the tomato softens and the oil begins to separate. Reduce the heat and stir in the yogurt gradually to prevent it from curdling. Add the soaked and drained rice and gently mix it with the masala, then return the paneer to the pot. Pour in the water or stock, bring everything to a gentle boil, then reduce the heat to low and cover tightly. Cook for 15–18 minutes, or until the rice is tender and the liquid has been absorbed. Turn off the heat and let the biryani rest, covered, for 5–10 minutes. Fluff gently with a fork and finish with fresh coriander, mint, lemon juice, and saffron milk or fried onions if using.

Video

Notes

Give the biryani a proper resting period. Keeping the pot covered for 5–10 minutes after cooking allows the steam to finish the rice gently and helps the flavors settle. Fluff with a fork rather than stirring aggressively to keep the basmati grains long and separate.