Paneer Biryani (Instant Pot & Stovetop)

pressure cooker Paneer biryani in a steel serving pot with raita and coriander leaves on the side.

4.84 from 12 votes

Paneer Biryani (Instant Pot & Stovetop)

Paneer Biryani Instant Pot recipe is very delicious, flavorful and easy one pot rice recipe prepared from paneer, whole spices, biryani masala and the long grain basmati rice.

Course Main Course

Cuisine Indian

Keyword instant pot paneer biryani, pressure cooker paneer biryani recipe

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 586kcal

Author Bhavana Patil

Equipment

Instant Pot/Pressure Cooker

Ingredients

1 cup basmati rice
1 - 1.25 cups paneer (Indian cottage cheese) cubed and air-fried
2 tablespoons ghee (or oil)
1 large onion thinly sliced
1 tablespoon ginger and garlic minced
2 green chilies slit lengthwise
¼ cup mint leaves chopped
¼ cup coriander leaves chopped
¼ cup curd (yogurt) (vegans can use dairy free)
1.5 cups water

Whole Spices

1 bay leaf
1 inch cinnamon stick
2-3 cloves
2 cardamoms
½ teaspoon cumin seeds

Dry Spices

½ teaspoon turmeric
½ teaspoon red chili powder
½ teaspoon cumin powder
2-3 teaspoons biryani masala powder
salt to taste

Garnish

1 tablespoon lime juice
2 tablespoons coriander leaves

Instructions

Instant Pot Method

Press SAUTE mode on Instant Pot. Heat homemade ghee (or oil), add 1 bay leaf, 1-inch cinnamon stick, 2 cardamom, 3 cloves, and ½ teaspoon of cumin seeds. *Vegans can use oil instead of ghee.
Add 1 large sliced onion, and 1 tablespoon minced ginger-garlic, and 2 green chilies (slit lengthwise). Sauté for 2-3 minutes, stirring frequently, until the onions soften and turn light golden brown.
Add ¼ cup mint leaves, and ¼ cup coriander leaves, and sauté for a few seconds.
Then stir ¼ cup yogurt (curd), spices like ½ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon roasted cumin powder, 2-3 teaspoons biryani masala powder, and salt. Mix well until the spices are evenly combined with the yogurt.
Add 1 cup of rinsed basmati rice, 1.5 cups of water. Give a quick stir.
Close the Instant Pot with the pressure valve set to Sealing. Cook on High Pressure for 5 minutes.
Once the pot beeps, Wait for NATURAL PRESSURE RELEASE(NPR).
Add 1 cup of air-fried paneer, squeeze in some fresh lime juice, and garnish with chopped coriander leaves. Gently mix everything together.
Note: I marinated paneer cubes with a little turmeric powder, red chili powder, and salt and air-fried it. You can also shallow fry it in a pan.
Your Pressure cooker Paneer Biryani is now ready to serve. Enjoy it hot with raita, plain yogurt.

Stovetop Pressure Cooker

Follow the same steps as Instant Pot pressure cooker. Cover the cooker with a lid and cook for one whistle, followed by natural pressure release.

Video

Notes

No Biryani Masala?: If you don't have biryani powder, then replace it with the same quality of garam masala powder.
Vegan: You can skip yogurt and add lime juice or 1 medium tomato.
Veggies: If you want to make it healthier, add some vegetables to this biryani.
You can use air-fried or shallow-fried paneer for the biryani for a rich flavor, but you can also add raw paneer directly if you prefer.
You can add fried onions (birista) on top before serving.
I recommend adding the paneer after pressure cooking, as prolonged cooking can make it chewy or rubbery. Simply stir it in at the end and let it warm through for 1-2 minutes. Alternatively, use fresh homemade paneer, which stays softer even after cooking.

No Pressure Cooker?: In case you do not have a pressure cooker, you can use a large pan and cook covered. However, cooking time will be longer. Also, in this method, add the paneer to the pan once the rice is half done.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition