Easy Kadai Paneer Biryani recipe for 2 person

We are going to cook the Paneer Biryani in a Kadai for 2 people. This is also one of kind of veg biryani recipe.

Recipe for Homemade Paneer Biryani :

Paneer Biryani TOS
Paneer Biryani TOS

Ingredients :

  • 200g Paneer
  • 2 cup long-grain rice
  • 3-4 tbsp Oil
  • 2-3 tbsp Ghee
  • cumin seeds (jeera seeds)
  • cardamom pods (ilaayachee)
  • cloves (laung)
  • peppercorns (kali mirch)
  • bay leaf (tej patta)
  • 2 onions
  • ginger-garlic paste
  • 1 tomato
  • salt to taste
  • 1 tbsp sugar
  • 1 tbsp turmeric powder (Haldi Powder)
  • Black pepper powder 1 tbsp
  • 2 tbsp coriander powder
  • 2 tbsp garam masala
  • Red chili powder 2 tbsp
  • Kasuri methi
  • 5-6 mint leaves
  • coriander leaves

Cooking Preparation :

  • Wash the rice with a soft hand. Then leave it in normal water for 15-20 min.
  • Fine Chopped 1 onion for biriani masala.
  • Fine Chopped tomatoes.
  • Chopped coriander leaves.
  • Take out the lemon juice.

Marinate Paneer :

  • Cut the paneer in square shape.
  • take a bowl and add all paneer
  • add 1 tbsp ginger-garlic paste
  • add 1/2 of black pepper powder, coriander powder, red chili powder
  • leave it for at least 15 mins

Cooking Process/Steps :

  • For paneer biryani, Add 4 cups of water in topiya or whatever utensils you have to cook rice.
  • Add 1 tbs salt once the water gets a bit hot put your soaked rice. Cook it for 80 %. You may check the rice once the water gets bubbles.
  • Drain the rice and keep the cooked rice water.
  • Take a Kadai, add the oil and ghee.
  • Once hot, add cumin seeds and after they sizzle, go in cardamom pods, cloves, peppercorns, bay leaves, and star anise.
  • Add the chopped onions and cook till they start going golden.
  • Then add ginger garlic paste. Once the raw flavor from ginger-garlic is gone, add the chopped tomatoes and salt.
  • Cook till the tomatoes are mushy, then add in: turmeric powder, black pepper, coriander powder, garam masala, red chili powder, kasoori methi, and add sugar and cook for 2-3 minutes.
  • Then add in coriander and mint leaves and stir. Pour in about a cup of water and get it to a boil.
  • Switch off the flame, and begin layering the paneer biryani. On top of this masala gravy, add in 1/2 of the cooked rice.
  • Next, add all of the marinated paneers, then the rest of the rice.
  • Pour in about 1/4 cup of water.
  • You can add in some cashews or nuts if you wish, some saffron water can go in as well.
  • Cover the pan with the lid and heat it up in medium flame for 3-4 minutes, then about 20 minutes in low flame.
  • Let the biryani stay idle for a minimum of 30 minutes before opening. Open the pan, serve the paneer biryani!
Paneer Biryani TOS
Paneer Biryani TOS

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Credit: Ashutosh Kumar

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