Paneer Mushroom Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes.
• STEP 2.In a large pot, bring water to a boil and add the soaked rice, salt, and whole spices.
• STEP 3.Cook the rice until 70% done and drain the excess water.
• STEP 4.In a pan, heat oil and add sliced onions. Sauté until golden brown.
• STEP 5.Add ginger-garlic paste, green chilies, and cook for a minute.
• STEP 6.Add sliced mushrooms and cook until they release their moisture.
• STEP 7.Add paneer cubes, turmeric powder, red chili powder, and cook for a few minutes.
• STEP 8.In a separate pan, heat ghee and add whole spices, bay leaves, and sliced onions for tempering.
• STEP 9.Layer the partially cooked rice over the paneer-mushroom mixture.
• STEP 10.Sprinkle saffron milk and fried onions on top.
• STEP 11.Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes.
• STEP 12.Gently fluff the biryani with a fork and serve hot with raita or salan.

Cooking Tips

• Soaking the rice helps in achieving long and fluffy grains.
• You can add vegetables like carrots, peas, or bell peppers for variation.
• Use good quality saffron for a vibrant color and aroma.

Storage and Serving

• Paneer Mushroom Biryani can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat before serving and sprinkle some water to prevent drying.
• Serve hot with raita or salan for a complete meal.