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One Pot Paneer Biryani | Restaurant Style Pressure Cooker Biryani

Lazy girl's restaurant style paneer biryani — inspired by a layered biryani but made in one pressure cooker in just 2 whistles! Crispy fried onions, 400g paneer soaked in bold masala, curd, mint, coriander and kasuri methi — all cooked together with soaked basmati rice. Absolutely outstanding flavour! Someone asked for a parcel 😂🔥 Serve hot with raita. 🤍
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Prep Time 10 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • For fried onions:
  • 3 medium onions sliced
  • Oil for frying
  • For biryani base:
  • Oil as needed
  • 1 tsp jeera
  • 1 tsp whole pepper
  • Cloves
  • Cinnamon
  • Elaichi
  • Bay leaf
  • 3 medium onions sliced
  • 1 tbsp ginger garlic paste
  • 1 medium tomato sliced
  • 1.5 tsp red chilli powder
  • 1 tsp garam masala
  • ½ tsp coriander powder
  • ¼ tsp pepper powder
  • Turmeric powder
  • Salt to taste
  • ¼ tsp sugar
  • Little water
  • For paneer layer:
  • 400 g paneer
  • Half of fried onions
  • Handful coriander leaves
  • Handful mint leaves
  • ¼ to ½ cup curd
  • A pinch of kasuri methi
  • For rice:
  • 1 cup basmati rice soaked 10-15 minutes
  • 2 cups water
  • 1 star anise

Equipment

  • pressure cooker

Method
 

  1. Slice 3 onions and fry in oil on low flame till nicely brown and crispy. Cool and keep aside.
  2. In pressure cooker heat oil. Add jeera, whole pepper, cloves, cinnamon, elaichi and bay leaf and star anise . Fry well.
  3. Add 3 sliced onions. Sauté the onions
  4. Add ginger garlic paste and little water. Cook till raw smell goes.
  5. Add sliced tomato. Cook till soft.
  6. Add red chilli powder, garam masala, coriander powder, pepper powder, turmeric, salt and sugar. Mix and fry well. Add little water.
  7. Add paneer, half fried onions, and curd. Mix really well.
  8. Close cooker without whistle on low flame for few minutes.
  9. Add pinch of kasuri methi Chopped coriander leaves chopped mint leaves . Once oil releases add water.
  10. Let water boil. Add soaked basmati rice.
  11. Pressure cook for 2 whistles.
  12. Immediately remove from heat after whistles.
  13. Open and top with remaining fried onions.
  14. Serve hot with raita.

Notes

Fry onions on LOW flame — patience gives perfect crispy onions!
Use half onions in biryani half on top.
Close without whistle first — lets paneer absorb masala beautifully.
Soak rice 10-15 minutes before adding.
Let water boil before adding rice.
Just 2 whistles — don't overcook!
Remove from heat IMMEDIATELY after whistles.
Kasuri methi is the restaurant style finishing touch — don't skip!