Instant Pot Paneer Biryani


Ingredients 2 cup basmati rice 2 cups paneer 3 tablespoon ghee 1 large onion thinly sliced 2-3 cloves garlic finely chopped 2 inch ginger finely chopped ½ cup yogurt whisked Salt to taste ½ cup cilantro chopped ½ cup mint leaves chopped 2-3 tablespoon milk ¼ teaspoon saffron Powdered spices (see notes) 2 teaspoon garam masala ¼ teaspoon ground cardamom ¼ teaspoon ground nutmeg ¼ teaspoon ground cinnamon ¼ teaspoon turmeric powder ½ teaspoon chili powder or as per taste

Heat ghee in the Instant Pot and fry onions until they are golden. Add ginger, and garlic and saute for one more minute

Add whisked yogurt, powdered spices (garam masala, ground cardamom, ground cinnamon, ground nutmeg, ground turmeric, and chili powder), and salt. Mix well and cook for 2 minutes

Drain the water from the paneer and add it to the pot. Mix gently and saute for one minute. Spread the paneer to cover the IP. After this stage, do not mix

Add the cilantro and mint leaves. Spread them over the paneer. Drain water from the soaked rice and add to the IP. Spread evenly

Add saffron milk. Add 2 cups of water gradually. It is important not to add all the water in one go as this may mix up the layering. Close the IP lid and set the Instant Pot to pressure cook mode and cook for 5 minutes

Do a quick release of the pressure. Serve hot with sides of your choice

Paneer Biryani served with raita and masala boondi