one pot Paneer BIRYANI
one pot pressure cooker biryani with paneer is so flavorful. Perfect for a weekday meal. It is also a tasty main course for get together, dinner parties, etc.
Hung curd marination
Masala marinated in thick curd makes pressure cooker biryani so flavorful. always use non-sour curd. You can also use sour cream or plain yogurt. Mix curd well, if curd has whey; it might curdle.
CAN I SKIP THE MARINATION?
Yes, you can mix all the masala after adding curd in the pressure cooker but marinating in advance makes paneer flavorful. I would recommend this step.
ALWAYS SAUTE yogurt mixture IN LOW FLAME
To avoid curdling always saute on low flame. After adding water, you can boil it on a medium flame.
CAN I SKIP BIRYANI MASALA
Biryani masala is a must, it gives a good flavor to the one-pot paneer biryani. You can prepare homemade biryani masala or store-brought biryani masala. Adjust the masala according to your taste but don’t skip it.
RICE FOR BRIYANI
I have used basmati rice. You can use any variety of rice according to your choice. Adjust water accordingly.
SHOULD I SOAK RICE?
I soaked the rice for 15 minutes. adjust the soaking time according to the rice variety you use.
CAN I USE just OIL FOR COOKING?
yes, you can use oil. Ghee gives amazing flavor to the biryani so I use prefer using it.
Should I add tomato?
No, the curd is enough for the biryani. if you are using tomato, reduce curd
SIDE DISH FOR BIRYANI
Biryani goes well with raita varieties, gutti vankaya kura, kathirikai chops, plain kurma, mirchi salan and raita
VEGETABLES FOR briyani
you can use vegetables like corn, capsicum, mushroom, carrot, etc for paneer brinji.
CAN I COOK cooker veg biryani IN THE INSTANT POT?
Yes, for the instant pot version avoid soaking the rice. Add 1 +1/4 cup of hot water (including yogurt), cook for 5 minutes, and do natural pressure release.
VARIETY RICE
PRESSURE COOKER RECIPES
CURD-BASED RECIPES IN TMF
Ingredients
water to soak
Marinate masala
1 cup thick curd 300 grams paneer 1/2 cup onion required salt 1 tablespoon biryani masala, heaped Handful of coriander leaves 1/4 teaspoon turmeric powder Handful of mint leaves Bay leaf 1 tablespoon peanut oil Cardamom 3/4 cup onion 1 tablespoon ginger garlic paste 1 green chilli 1 teaspoon fennel seeds Clove 1 teaspoon Poppy seeds 2 cups +1/4 cup Water 1/2 teaspoon sesame oil
how to make paneer biryani in a pressure cooker with step-by-step pictures
Marinate the masala
First, whisk the curd well
Add paneer, required salt, biryani masala, and turmeric powder; mix well
Marinate for 1 hour
wash rice and soak for 15 minutes
Turn on the stove to medium flame and heat Add bay leaf, cardamom, cinnamon, clove, fennel seeds, and poppy seeds; splutter
Add green chili, and ginger garlic paste; mix well and saute till onion turns translucent
Turn down to low flame Furthermore, add marinated paneer; mix well and cook for 1 minute
Add rice; mix well
Furthermore, add hot water; mix well and bring to a frothy boil
Finally, add sesame oil; mix well
pressure cook for two whistles; turn off the stove
After the pressure subsides naturally, open the cooker Gently fluff the rice
