Instant Pot Paneer Biryani
Easy paneer biryani made in the Instant Pot is an aromatic and delicious one-pot dish made with Basmati rice and Indian cottage cheese. This dish is wholesome, aromatic, and flavorful. Perfect for an indulgent weeknight dinner or for parties and gatherings.
Servings: 6
Calories: 332kcal
Equipment
Ingredients
- 2 cup basmati rice
- 2 cups paneer
- 3 tablespoon ghee (use store-bought or homemade 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 (use store-bought or homemade 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
Instructions
Prep
- Wash the rice thoroughly and soak in sufficient water for 30 minutes.
- Soak the saffron strands in warm milk. Set aside.
- Cut the paneer into small cubes. Soak it in warm water for 10-15 minutes.
Making biryani
- Set Instant Pot in saute mode and add ghee.
- Add onions and saute until golden brown.
- Add ginger, garlic and saute for 1 minute.
- Add whisked yogurt, powdered spices, 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.
- Paneer biryani is ready to be served.
Video
Notes
I have used garam masala, ground cardamom, ground cinnamon, and ground nutmeg in this recipe. You may replace these ground spices with store-bought biryani masala.
Use long grain Basmati rice to make paneer biryani. It has a great aroma and long grains that when cooked correctly, are separate, non-lumpy, and do not stick to each other.
When adding water, make sure you add it gradually and slowly. This will help the layers to stay intact.
Do a quick release of the pressure once the Instant Pot beeps. Doing a natural release will lead to the rice getting overcooked.
Nutrition
Calories: 332kcal | Carbohydrates: 56g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 22mg | Potassium: 225mg | Fiber: 3g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg