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Matar Paneer Biryani | One Pot 30 minutes recipe

Ingredients

For marinating paneer

  • ½ cup chopped paneer cubes substitute with tofu for a vegan version
  • 2 tbsp thick curd  (substitute with non dairy yoghurt like coconut yoghurt for vegan version – for marinating paneer)
  • 1 tsp kashmiri chilli powder  (for marinating paneer)
  • ½ tsp salt  (for marinating paneer)

For Matar Paneer Biryani

  • 1 tbsp oil of choice  (i used rice bran oil, any neutral oil)
  • 2 tsp ghee (use oil for a vegan version)
  • 1 tsp cumin seeds
  • ½ cup sliced onions
  • 1 tsp ginger paste (or 1 inch ginger grated)
  • 1 tsp garlic paste (or 3 cloves grated)
  • 2 green chillies, slit omit if not a fan of spice)
  • ½ cup tomato pureed (about 1 medium sized tomato)
  • ½ tsp kashmiri chilli powder  (adjust to taste)
  • 1 tsp coriander powder
  • ½ to 1 tsp tsp biryani masala (I use Shan Bombay Biryani Masala)
  • 2 tbsp mint leaves chopped
  • ¾ to 1 cup frozen peas
  • ½ cup basmati rice
  • ¾ cup water
  • coriander leaves to garnish

Instructions

  • Chop paneer into small cubes of about ½ inch each. Add thick curd, chilli powder, salt. Mix well and set aside for 15 minutes
  • 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
  • To a 2L pressure cooker on medium flame (Induction 800W), add the oil and ghee, followed by cumin seeds and chilli, sliced onions and fry till it is golden brown.
  • Add ginger and garlic paste and fry for a minute. The paste has to fully cook and not smell raw
  • Add the pureed tomato followed by the marinated paneer and mint leaves. Saute for a minute.
  • 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.
  • Add peas and the soaked, drained basmati rice and mix well.
  • Add water, salt if necessary and let it come to a boil.
  • Close the cooker, place the weight and turn flame to low (Induction 400W) for 6 minutes.
  • No whistles may come and that is okay. </p></li><li><p>Let pressure fully settle ( takes 7-10 minutes), garnish with coriander and fluff with a fork.
  • This biryani is BEST with a simple onion raitha