Veg Paneer Biryani

Ingredients

• 100 g Paneer (fresh, grated)
• 1 L Water (for boiling paneer)
• 8 tbsp Ghee (4 tbsp for boiling, 4 tbsp for cooking)
• 2 medium Onion (thinly sliced)
• 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
• 100 g Mushroom (sliced)
• 1 medium Capsicum (cut into strips)
• 1 tsp Salt (to taste)
• 1 tsp Red Chili Powder (adjust heat)
• 1 tsp Garam Masala (store‑bought)
• 2 tsp Kitchen King Masala (or any biryani masala)
• 1 tsp Black Pepper (ground)
• 2 tbsp Plain Yogurt (room temperature)
• 2 tbsp Cilantro Leaves (chopped, optional garnish)

Instructions

1. Boil Paneer with Ghee

   In a saucepan bring 1 L water to a boil, add 4 tbsp ghee and gradually stir in the grated paneer, cooking for about 5 minutes until the pieces separate like rice grains.

   Time: PT5M

   Temperature: Medium‑high heat

2. Rinse and Dry Paneer "Rice"

   Drain the boiled paneer using a colander, rinse quickly under cold water to stop cooking, then spread on a clean tray and let it air‑dry for 2‑3 minutes (use a fan if available).

   Time: PT3M

3. Prepare Vegetables

   Thinly slice the onions, cut mushrooms into half‑moon pieces, and slice the capsicum into strips.

   Time: PT5M

4. Fry Onions

   Heat the remaining 4 tbsp ghee in the clay pot, add the sliced onions and fry on medium heat until golden brown, about 8 minutes.

   Time: PT8M

   Temperature: Medium heat

5. Add Ginger‑Garlic Paste

   Stir in 1 tbsp ginger‑garlic paste and sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

6. Cook Vegetables

   Add the sliced mushrooms and capsicum, stir‑fry on medium‑high heat for about 5 minutes until they are just tender but still crisp.

   Time: PT5M

   Temperature: Medium‑high heat

7. Season the Mix

   Sprinkle 1 tsp salt, 1 tsp red chili powder, 1 tsp garam masala, 2 tsp Kitchen King masala and 1 tsp ground black pepper. Stir well for 2 minutes so the spices coat everything evenly.

   Time: PT2M

   Temperature: Medium heat

8. Add Paneer "Rice"

   Gently fold the boiled paneer grains into the pot, mix thoroughly and cook on high flame for 5 minutes, stirring occasionally to prevent sticking.

   Time: PT5M

   Temperature: High heat

9. Finish with Yogurt

   Make a small well in the center of the biryani, spoon in 2 tbsp yogurt, then top with a little extra paneer "rice". Cover the pot, lower the heat and let steam for 1 minute.

   Time: PT1M

   Temperature: Low heat

10. Rest and Serve

    Turn off the heat, keep the lid on for another 2 minutes, then fluff gently and garnish with chopped cilantro if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

12 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Paneer: Tofu (for vegan)
• Instead of Ghee: Unsalted butter, vegetable oil
• Instead of Ginger‑Garlic Paste: fresh ginger and garlic minced
• Instead of Mushroom: mixed vegetables
• Instead of Capsicum: any color bell pepper
• Instead of Red Chili Powder: paprika
• Instead of Kitchen King Masala: store‑bought biryani masala
• Instead of Plain Yogurt: Greek yogurt

Equipment Needed

• Clay Pot (or heavy‑bottomed pan)
• Saucepan
• Colander
• Knife
• Cutting Board
• Spatula or Wooden Spoon
• Fan (optional for drying paneer) (optional)

Critical Steps — Do Not Skip

• Boiling paneer with ghee to achieve rice‑like grains
• Rinsing and drying the paneer grains
• Frying onions to a golden brown color
• Cooking paneer grains on high heat to blend flavors
• Adding yogurt in the final steaming step

Chef Tips from the Video

• A heavy‑bottomed pot prevents the paneer from sticking and burning.
• For extra aroma, soak a pinch of saffron strands in warm milk and drizzle over the biryani before the final steam.
• Garnish with fried onion rings and fresh cilantro for added texture and color.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Freeze in a freezer‑safe container for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil and dry the paneer "rice" a day ahead; store refrigerated.
• Chop all vegetables and keep them in a sealed container.
• Add the yogurt only during the final steaming step for best texture.