Easy Vegetarian Paneer Biryani Recipe
Cubes of paneer cheese are marinated and then added to toasted rice and spices for a delicious paneer biryani dish that can be served as a main or side dish. Serve it with raita, green mint chutney, and naan for a complete meal. The nutrition information includes the raita.
Servings: 4 sides, 2 main dishes
Calories: 317kcal
Ingredients
Paneer Biryani
Marinade
- ⅓ cup Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon slivered mint
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 teaspoon red pepper flakes
- 1 teaspoon brown sugar
- 1 teaspoon lime zest about 1 lime zested
- ¾ teaspoon kosher salt or ½ teaspoon table salt
- ½ block paneer cheese cut into ¾" cubes
Rice
- 2 tablespoons ghee or unsalted butter
- 1 cup basmati rice, rinsed
- 1 cinnamon stick
- 1 star anise
- 6 whole cloves
- 7 cardamom pods
- 1 teaspoon kosher salt ½ teaspoon table salt
- ½ teaspoon fennel seeds
- 10 halved cherry tomatoes
- 2 cups vegetable broth
- 2 tablespoons coarsely chopped cilantro or chopped fresh mint leaves
Cucumber Raita
- ⅓ cup yogurt either 2% or full-fat, or use Greek yogurt for a thicker sauce
- ⅓ cup coarsely grated cucumber using the largest holes on a cheese grater
- 12 cherry tomatoes halved and thinly sliced
- 1 tablespoon finely chopped cilantro
- 1 teaspoon lime juice or more, to taste
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt or ⅛ teaspoon table salt
- ⅛ teaspoon Freshly ground pepper
Instructions
Paneer Biryani
- Marinade. Combine all marinade ingredients EXCEPT the paneer cheese. Stir to mix thoroughly and add the paneer. Toss to coat and marinate for 30 minutes.
- Flavor Base. Melt the ghee (or butter) in a large sauté pan, large enough to accommodate the entire dish. Add the rice and lightly toast over high heat for 5 minutes. Add the cinnamon, star anise, cloves, cardamom pods, salt, and fennel seeds. Sauté for an additional 5 minutes until fragrant. Add the tomatoes and marinated paneer cubes with all of the marinade. Cook for 5 minutes.
- Simmer. Add the broth, cover, and simmer for 30-40 minutes or until the rice is tender. Remove from the heat, and keep covered for 10 minutes. Remove the whole spices (cinnamon stick, star anise, cloves, and cardamom pods) from the cooked rice. Top with chopped cilantro or fresh mint before serving.Serve with Raita and Green Mint Chutney.
Cucumber Raita
- Stir together all the ingredients for the raita, and set aside for 30 minutes to allow the flavors to meld together.
Nutrition
Calories: 317kcal | Carbohydrates: 51.5g | Protein: 8.8g | Fat: 8.8g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.4g | Trans Fat: 0.01g | Cholesterol: 20.9mg | Sodium: 1674mg | Potassium: 418mg | Fiber: 4g | Sugar: 6.2g | Vitamin A: 945.9IU | Vitamin C: 24.3mg | Calcium: 110.2mg | Iron: 2.2mg