A healthy veggie biryani for meal

Paneer Veggie Biryani

By Sangeeta Saraf

May, 30th


4 persons
Cook Time
40 minutes
16 - 18


  • 2 Cups samba rice
  • 250 gms paneer cut into medium cubes sizes
  • 2 onion thinly sliced
  • 4 Tomato Finely chopped
  • 2 inch ginger finely chopped
  • 6 garlic cloves finely chopped
  • 2 green chilli slit
  • 3 cloves
  • 2 cardamom seeds
  • 1 inch cinnamon stick
  • 2 bay leaves
  • 1/2 tsp Red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 120 ml coconut milk
  • 1/2 cup mint leaves finely chopped
  • 2 tbsp ghee
  • As Per Taste Salt


  • To begin making the Paneer Biryani Recipe, prepare all the ingredients and keep them ready for cooking. Wash and rinse the rice in water and keep it aside. Heat ghee in the pressure cooker over medium heat; add the onion, ginger, and garlic and saute until the onions have softened and turned slightly brown. Stir in the spices - cardamom, cloves, cinnamon, and bay leaves and saute for a couple of minutes.
  • Stir in chopped tomatoes along with turmeric powder, chili powder, and coriander powder. Saute until the tomatoes become mushy and soft. To put the paneer biryani together, add the paneer, rice, coconut milk, and salt. Stir well to combine. Add 1-½ cups of water over the pressure cooker. Pressure cook for 2 whistles. After 2 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
  • Allow the pressure to release naturally. Once the pressure is released, open the cooker, wait for a few minutes and then add the chopped pudina leaves and stir to combine the Paneer Biryani.


Serve hot Paneer Biryani along with Onion Raita Recipe - Pyaz Ka Raita Recipe for a simple soulful meal.