Prepare time: 10 mins
Cook: 15 mins
Serves: 2 Persons


For Paneer Marinating

  • ½ cup chopped paneer cubes
  • 2 tbsp thick curd
  • 1 tsp kashmiri chilli powder
  • ½ tsp salt

For Biryani

  • 1 tbsp oil of choice
  • 2 tsp ghee
  • 1 tsp cumin seeds
  • ½ cup sliced onions
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 green chillies
  • ½ cup tomato pureed
  • ½ tsp kashmiri chilli powder
  • 1 tsp coriander powder
  • ½ to 1 tsp tsp biryani masala
  • 2 tbsp mint leaves chopped
  • ¾ to 1 cup frozen peas
  • ½ cup basmati rice
  • ¾ cup water
  • coriander leaves to garnish

Directions For Making Matar Paneer Biryani

  1. Chop paneer into small cubes of about ½ inch each. Add thick curd, chilli powder, salt. Mix well and set aside for 15 minutes
  2. Rinse, drain and soak basmati rice for 15 minutes. In the soaking/marinating time, slice an onion, slit chillies, chop herbs and puree the tomato
  3. To a 2L pressure cooker on medium flame, add the oil and ghee, followed by cumin seeds and chilli, sliced onions and fry till it is golden brown.
  4. Add ginger and garlic paste and fry for a minute. The paste has to fully cook and not smell raw
  5. Add the pureed tomato followed by the marinated paneer and mint leaves. Saute for a minute.
  6. Add in the spice powders ( red chilli, coriander and biryani masala) and mix well till it fully cooks. You will know by the smell and how the fat leaves the masala base.
  7. Add peas and the soaked, drained basmati rice and mix well.
  8. Add water, salt if necessary and let it come to a boil.
  9. Close the cooker, place the weight and turn flame to low for 6 minutes.
  10. No whistles may come and that is okay.Let pressure fully settle ( takes 7-10 minutes), garnish with coriander and fluff with a fork.
  11. This biryani is BEST with a simple onion raitha.

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