Recipe for Paneer Muttar Biryani - Dum Style

0 | 35 Minutes | by Nirali Tanna

The quickest biryani recipe on planet earth ! Made using simple ingreidents like paneer, muttar, curd, spices and flavoured rice it makes a perfect treat for biryani lovers !


15 Minutes


20 Minutes



TOTAL Servings



  • 1 Cup Onions (Pyaaz) (thinly sliced)
  • 1½ Cups Rice (Chawal)
  • 1 Piece Bayleaf (Tej patta)
  • 4 Pieces Green Cardamom (Elaichi)
  • 1 Piece Star Anise
  • 4 Pieces Cloves
  • 1 Piece Cinnamon (1 inch in size)
  • Ghee for cooking
  • Salt to taste

For Marination

  • 1¼ Cups Cottage Cheese (Paneer) (cubed)
  • 1 Tablespoon Ghee (Ghee)
  • ¾ Cup Curd (dahi) (beaten)
  • 1 Teaspoon Biryani Masala
  • 1 Tablespoon Ginger garlic paste
  • ¼ Teaspoon Turmeric Powder (haldi)
  • ¾ Teaspoon Red Chili Powder
  • 1 Tablespoon Green Chillies (paste)
  • 2 Tablespoons Coriander Leaves (finely chopped)
  • 2 Tablespoons Cashwenuts
  • Salt to taste


  1. Heat 2 tbsp of ghee in a deep non-stick pan, add the onions and cook them on a medium flame till they turn golden brown in colour while stirring occassionally. Transfer th fried onions into another container and keep aside.
  2. Combine the rice with bay leaf, green cardamom, cloves, cinnamon, star anise and salt with enough water and cook till the rice is 80% cooked. Strain, remove the whole masalas and keep aside.
  3. Combine all the ingredients for the marination and keep aside for 15 - 20 minutes.
  4. Heat ghee in a deep non-stick pan, add the marinated paneer mixture.
  5. Layer the rice and fried onions. Cover it with a moist cloth or just cover using a lid and cook on a high flame for 4 - 5 minutes.
  6. Lower the flame and let cook for another 10 minutes.
  7. Switch off the flame and do not open the lid for another 15 minutes.
  8. Serve hot with raita.

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