Vegetable paneer biryani with brown rice, paneer cube, and spices.
During my post partum days, I had switched to smaller, more frequent meals and always had a cup of mixed vegetables with rice or couscous before bed. This vegetable paneer biryani was born out of that need. I made a medium portion and had it over 3 days and it was truly delicious with the right amount of spice and flavours.
So what about those of you who are NOT in a post partum phase, you ask? Well, this is the recipe for you if you love biryani but don’t want to spend 2 hours making it. Or if you just want to get dinner on the table in the next 30 minutes but are tired after a work day, or looking after the kid(s) for 8 hours straight (more tiring than corporate work, if you ask me), or it’s a lazy weekend and you just can’t be bothered with cooking but obviously want to have a good meal. OR you are on vacation on this lovely hillside in a cosy AirBnB and want a decent, hot meal for you and your family.
In a nutshell, this vegetable paneer biryani works for many different reasons. You can use brown rice like I did, basmati rice like a normal person would, or pretty much any rice you have in hand, including leftover cooked rice (the method would slightly different in that case, of course.
If you have a bit more time in hand and want something more.. uhm.. REAL, then here are the recipes for you:Print
A simple vegetable paneer biryani recipe with brown rice you can either make in your rice cooker or pressure cooker. Perfect for a quick meal under 30 minutes.
- 1 cup brown rice
- 2 tbsp ghee
- 1 tsp cumin seeds (jeera)
- 1 cup sliced onions
- A small piece of cinnamon
- 3-4 cloves
- 3-4 pods of cardamom
- 2″ piece of ginger
- 2-3 green chillies (adjust to taste)
- 3 flakes of garlic
- 2 cups of paneer cubes (fresh or frozen, thawed)
- 1/2 cup diced carrots
- 1/4 cup green peas (fresh or frozen, thawed)
- 1/2 cup plain curd or yogurt
- Salt to taste
- Mint leaves and coriander leaves chopped, for garnish
- Wash and soak the brown rice for 1 hour in enough water to cover it
- Chop and prepare your vegetables, onions, paneer, etc
- Heat ghee in a pan and add the cumin seeds (if you want to make this biryani in a pressure cooker, start this process in the pressure cooker pan)
- When they sizzle and turn a light brown, add the onions and whole spices
- Fry until the onions turn a golden brown
- In the meantime, grind together the green chillies, ginger, and garlic
- Add to the fried onion mixture and saute again for 20 seconds
- Now add the paneer. Mix and saute until the paneer turns a light brown
- Add the chopped carrots and peas
- Mix and cook for 3-4 minutes
- If using a pressure cooker, drain and add the soaked brown rice on top of this and add the curd and enough water (see notes). Cover and cook for 2-3 whistles or 20 minutes
- If using a rice cooker, transfer this mixture into the rice cooker vessel, add the drained and soaked brown rice on top with salt, curd and water, and cook until the rice cooker turns off automatically
- Open the lid, fluff with a fork, and serve hot
I didn’t add any tomatoes this to biryani but you can add it along with the carrot and peas if you prefer.
The amount of water required will vary by type of rice used. Also, if using curd, then I count that as “water” and top up the remaining. So if you are using 1/4 cup curd, add 3/4 cup water if you are looking for total 1 cup water.
For basmati, I add 1:1 water and for brown rice, I add 1: 2.5 cups water. A bit of experimentation is needed to get this right
This is not an “authentic” biryani recipe, just a quick fix cheats recipe to satisfy a biryani craving so take it as it is
I forgot to take a picture with the garnishing of coriander leaves and mint leaves but definitely don’t skip that, really helps make the biryani taste way better
I usually serve this with some dal and raita and papad.
This biryani recipe is fairly mild but you can add some chilli powder or biryani masala to make it spicier. I made this biryani during the days immediately following my delivery and didn’t eat a lot of spice then
Step by Step Vegetable Paneer Biryani Recipe
Let’s start with the type of brown rice I used for this biryaniWash and soak the brown rice for 1 hour in enough water to cover itHeat ghee in a pan and add the cumin seeds (if you want to make this biryani in a pressure cooker, start this process in the pressure cooker pan)When they sizzle and turn a light brown, add the onions and whole spicesFry until the onions turn a golden brownIn the meantime, grind together the green chillies, ginger, and garlicAdd to the fried onion mixture and sauté again for 20 secondsNow add the paneer. Mix and sauté until the paneer turns a light brownAdd the chopped carrots and peasMix and cook for 3-4 minutesIf using a pressure cooker, drain and add the soaked brown rice on top of this and add the curd and enough water (see notes). Cover and cook for 2-3 whistles or 20 minutes.
If using a rice cooker, transfer this mixture into the rice cooker vessel, add the drained and soaked brown rice on top with salt, curd and water, and cook until the rice cooker turns off automaticallyOpen the lid, fluff with a fork, and serve hot
For vegetable paneer biryani with brown rice recipe in Hindi, Tamil, Telugu, Malayalam, Urdu, etc please use the Google translate button in the sidebar.