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Photo of Paneer Mushroom Biryani by Femina Shiraz at BetterButter
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Paneer Mushroom Biryani

May-29-2017
Femina Shiraz
10 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Paneer Mushroom Biryani RECIPE

A flavorful rice with fried paneer and mushroom.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Indian
  • Steaming
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 5

  1. paneer (Cubes) 200 g
  2. mushroom (sliced) 200 g
  3. onion (chopped) 4
  4. tomatoes (chopped) 4
  5. ginger garlic paste 1 tbsp
  6. turmeric powder 1/2 tsp
  7. Green chilies (crushed) 6
  8. Vegetable oil 3 tbsp
  9. garam masala powder 1 tbsp
  10. butter 2 tbsp
  11. coriander leaves (chopped) 2 tbsp
  12. cashew nuts (sliced) 2 tbsp
  13. raisins 2 tbsp
  14. ghee 2 Tbsp
  15. curd 1/4 cup
  16. Cooked Basmati rice 3 cups
  17. salt as required
  18. cinnamon a small piece
  19. cardamom 2
  20. cloves 4
  21. Bay leaf a small piece

Instructions

  1. Heat butter in a pan. Fry the cut paneer until light golden brown in color. Then remove.
  2. To the same pan, add the sliced mushrooms and saute with little salt for about 2 minutes. Keep it aside.
  3. To the same pan add the ghee and fry the raisins and cashew nuts, and fry till golden brown. Once done, keep them aside.
  4. Next add the vegetable oil to the pan, and saute the cloves, cinnamon, cardamom and bay leaf.
  5. Add onions and saute until soft.
  6. Next add the ginger garlic paste and green chilies and saute until the raw smell goes off.
  7. Add the chopped tomatoes and saute until they turn soft.
  8. Add the turmeric powder and salt and mix.
  9. Next add the fried paneer and mushrooms and mix well.
  10. Add the curd too.
  11. Next add the chopped coriander leaves and cook covered for 2-3 minutes.
  12. Switch the flame off.
  13. Next layer a pan with alternate layers of the cooked rice and the paneer mushroom masala, sprinkling garam masala powder on top of each layer of rice.
  14. Simmer and cook covered on dum for 15-20 minutes.
  15. Serve hot with raitha and pickle.

Reviews (1)  

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sonam sahoo
Nov-02-2018
sonam sahoo   Nov-02-2018

Thanks for sharing, it's very easy to do. I will try.

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