Paneer Matar Biryani made with Suhana Paneer Tikka Masala brings a bold and rich flavor to this classic dish. Marinated paneer cubes, infused with the robust tikka masala spices, are layered with tender basmati rice and sweet peas. The dish is then slow-cooked on dum, allowing the spices to blend beautifully with the rice and vegetables. A touch of saffron and fresh herbs enhances its aroma and richness. This biryani offers a perfect balance of...
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Rinse and soak 1 cup of basmati rice for 20 minutes. Cook in boiling water with a pinch of salt until soft but not mushy. Drain and set asid e.
Blend tomato onion ginger and garlic into fine paste keep aside. Chop paneer into cubes.
Heat oil in a deep fry pan , temper some cumin seeds and turmeric powder. Add the blended paste and saute for 2-3 min.
Add suhana paneer tikka masala mix with salt. Saute and add 1/4th cup water . Simmer till oil separates.
Add green peas and paneer with biryani masala. Coat the masalas together and simmer for 2 min.
Add boiled rice and assemble paneer , coriander leaves , pinch of biryani masala and pinch of black pepper powder.Add a spoonful of ghee before sealing the biryani for extra richness and aroma. Cover and simmer for 7-8 min on low flame.
Let the biryani settle for few minutes so that flavours blend well in it. Serve hot with raita papad and pickle.
Use good quality basmati rice. Soak the rice for at least 30 minutes before cooking and cook until it's 70-80% done. The rice will finish cooking during the final layering of the biryani.
For a richer flavor, sprinkle saffron milk or a few drops of rose water during the layering.
How do I make Matar Paneer Biryani step by step?
To make Matar Paneer Biryani, start by rinsing and soaking 1 cup of basmati rice for 20 minutes. Cook the rice in boiling salted water until soft but not mushy, then drain. Blend tomatoes, onions, ginger, and garlic into a fine paste. In a deep fry pan, heat oil and temper cumin seeds and turmeric powder. Add the blended paste and sauté for 2-3 minutes. Mix in Suhana paneer tikka masala and salt, then add a little water and simmer until the oil separates. Stir in green peas and paneer, coating them with the spices. Finally, layer the boiled rice on top, add coriander leaves, biryani masala, and a spoonful of ghee before sealing the pot. Simmer on low flame for 7-8 minutes, then let it rest before serving.
Is Matar Paneer Biryani suitable for vegetarians?
Yes, Matar Paneer Biryani is a vegetarian dish, making it perfect for those following a vegetarian diet. It features paneer, which is a great source of protein, along with green peas and aromatic spices, creating a delicious and satisfying meal.
What can I substitute for paneer in Matar Paneer Biryani?
If you're looking for a substitute for paneer in Matar Paneer Biryani, you can use tofu for a vegan option or even cooked chickpeas for added protein. Both alternatives will absorb the flavors of the spices well and provide a similar texture.
How should I store leftover Matar Paneer Biryani?
To store leftover Matar Paneer Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stovetop or in the microwave until warmed through.
What dishes pair well with Matar Paneer Biryani?
Matar Paneer Biryani pairs wonderfully with raita, which is a yogurt-based side dish that helps balance the spices. You can also serve it with papad and pickles for added crunch and flavor. A simple salad can complement the meal as well.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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