This Instant Pot Paneer Biryani is the gateway dish that can get you into Indian cooking at home. Browned onions, firm cubes of spiced paneer, and aromatic Basmati rice cook perfectly together in less than an hour using the Instant Pot.
Course Main Course
Keyword instant pot, paneer, rice
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
1generous pinch saffron
2medium onionssliced in half moons
6green cardamom pods
1 1/4tspfresh grated ginger
1 1/2tspgaram masala
1 1/2tspcoriander powder
1 1/2tspkosher salt
2cupsaged Basmati rice
1/2cupchopped sugar snap peas
Marinate Paneer, Soak Saffron
In a medium-sized mixing bowl combine yogurt, grated garlic, and turmeric. Add cubed paneer. Stir to combine. Set aside.
In a small bowl, combine saffron and 1 tbsp hot water. Set aside.
Sauté onions and spices, deglaze the pot
Press Sauté on Instant Pot. Make sure heat setting is at medium. Add ghee and onions. Sauté for about 15-20 minutes, until onions are slightly browned, but not burned.
Add bay leaf, cinnamon stick, cloves, cardamom pods, caraway seeds, ginger, garam masala, and coriander. Sauté one minute more, until fragrant.
Turn off Instant Pot. (Press cancel.)
Add chicken stock, water, and salt.
Using a wooden spatula, carefully scrape up all browned bits from the bottom of the pot. This step is important. If you leave browned bits on the bottom of the inner pot, the Instant Pot will think your food is burning, and will activate the “burn” message.
Layer in rice and paneer
Add rice. Gently push rice under the water, making sure it is completely submerged.
Add paneer mixture to the pot, then diced carrots.
Sprinkle with saffron and water mixture. Do not stir.
Pressure cook the Paneer Biryani
Seal pressure cooker. Set for 6 minutes at high pressure, on low heat (heat indicator should be at the left side.)
When timer ends, quick release pressure, being careful to keep your hands and face away from the escaping steam.
Open instant pot and add peas and cilantro. Fold gently from the bottom to combine the cheese, rice, vegetables, and spices. Remove bay leaf, cardamom pods, cloves, and cinnamon sticks if desired.
To make a vegetarian version of Paneer Biryani, substitute vegetable stock for chicken stock.
Remove whole spices before serving if desired, or if serving to children.
Basmati rice dries out easily. Make sure to cover the dish tightly when storing in the refrigerator.
Paneer Biryani reheats well in a covered container. You can add a few drops of water to help re-hydrate the rice.
Instant Pot Paneer Biryani from How Do You Food -- https://howdoyoufood.com/instant-pot-paneer-biryani/