आलू पनीर बिरयानी | Aloo Paneer Biryani Recipe

Enjoy a flavourful Aloo Paneer Biryani layered with spiced potatoes, paneer, aromatic basmati rice, saffron and fried onions. Serve it with rich almond raita for a delicious meal!

Prep Time: 10-15 minutes Cook Time: 30-35 minutes

Total Time 40-45 minutes

Servings: 2-4

Cuisine: Indian

आलू पनीर बिरयानी | Aloo Paneer Biryani Recipe Recipe - Ranveer Brar

Ingredients
Process

Ingredients

For Aloo Marination

1 large Potato (peeled & diced)
300 gms Baby Potatoes (peeled)
2 cups Curd (beaten)
⅓ cup Fried Onions
2-3 no. Green Chillies (cut diagonally)
1 heaped tbsp Ginger Garlic paste
½ tsp Coriander powder
2 tbsp Degi Red Chilli powder
¼ cup Fried Onions
¼ cup Curd (beaten)
Salt to taste
1-2 tbsp Coriander leaves (roughly torn)
2 no. Bay leaf
½ inch Cinnamon stick
2 tbsp Fresh Mint leaves (roughly torn)
2 tbsp Ghee
1 tbsp Tender Coriander Stems (finely chopped)

For Paneer Marination

300 gms Paneer (diced)
Salt to taste
1 tbsp Coriander powder
1 tbsp Oil
1 heaped tbsp Degi Red Chilli powder

For Aloo Paneer Biryani

2-3 tbsp Oil
2 no. Bay leaf
2-3 no. Cloves
1 no. Black Cardamom seeds
Marinated Potatoes Mixture
½ cup Hot water
Cooked Aloo Mixture
1st batch of Cooked Rice
2 tbsp Prepared Masala
Marinated Paneer
2nd batch of Cooked Rice
1 tbsp Prepared Masala
2-3 tbsp Saffron water
1-2 tsp Rose water
1 tsp Kewra water
2 tbsp Boiled Rice Water
1-2 tbsp Fried Onions
2 tbsp Ghee

For Masala

1 heaped tbsp Green Cardamom
1 heaped tbsp Black Peppercorns
7-8 no. Cloves
7-8 no. Black Cardamom
¼ tsp Cumin seeds
1-2 no. Mace

For Cooking Rice

Water as required
Salt to taste
1 tbsp Ghee
¼ inch Cinnamon stick
1-2 no. Black Cardamom
700 gms Soaked Daawat Basmati rice

For Layering

3-4 Green Chillies (less spicy & diagonally sliced)
1 inch Ginger (peeled & juilienned)
2-3 tbsp fresh Mint leaves (roughly torn)
2-3 tbsp Coriander leaves (roughly torn)
2 tbsp Fried Onions

For Garnish

Coriander sprig
Mint leaves

Process

For Aloo Marination

In a bowl, add potatoes and baby potatoes along with curd, fried onions, green chillies, ginger-garlic paste, coriander powder and Degi red chilli powder. Mix well.
Add fried onions, curd, salt to taste, fresh coriander leaves, bay leaf, cinnamon stick, fresh mint leaves, ghee, and tender coriander stems.
Mix everything thoroughly, ensuring the potatoes are evenly coated with the marinade.
Cover and set aside to marinate until further use.

For Paneer Marination

In a bowl, add paneer, salt to taste, coriander powder, oil, degi red chilli powder and marinate well.
Keep it aside for further use.

For Aloo Paneer Biryani

In a handi, add oil. Once it’s hot, add bay leaf, cloves, black cardamom seeds, and marinated potato mixture. Cook for 2-3 minutes.
Add hot water, cover it with the lid and let it cook for 12-15 minutes or until potatoes are at least 80% cooked.
In the same handi, layer the biryani with 1st batch of cooked rice, green chillies, ginger, coriander leaves, fresh mint leaves, and fried onions. Sprinkle some prepared masala and layer it well.
Add marinated paneer and 2nd batch of cooked rice, green chillies, ginger, coriander leaves, fresh mint leaves, fried onions. Sprinkle some prepared masala and saffron water and spread evenly.
Add the drops of rose water, kewra water. Add a ladlefull boiled rice water, fried onions and spread it evenly.
Cover it with cooking foil, seal it with a lid and let it cook for 12-15 minutes on low flames or until it’s cooked.
Once biryani is cooked, add ghee and give it a gentle mix. Transfer it into the serving bowl or dish, garnish it with coriander sprig and mint sprig.
Serve hot with prepared raita.

For Masala

In a tray, add green cardamom, black peppercorns, cloves, black cardamom, cumin seeds, and mace. Give it a good mix.
Transfer it into the mixer grinder jar and grind it into the smooth, fine powder.
Keep it aside for further use.

For Cooking Rice

In a handi or sauce pot, add water as required, salt to taste, ghee, cinnamon stick, black cardamom and boil the water until its roaring boiled.
Add soaked daawat basmati rice and cook for 4-5 minutes or until it’s half cooked then remove the half quantity of rice into the tray.
Now, cook the remaining rice for another 4-5 minutes or until it’s 90-95% cooked then remove it into the other tray.
Keep it aside for further use.