12 Jan 2016

Paneer Mushroom Biryani | Easy Biryani Recipes

Here's a simple and easy biryani recipe that everybody will love. Paneer and mushrooms are one of my favorites and putting them together in a flavorful biryani rice is just awesome! My kids and me enjoyed this biryani and my husband who doesn't like paneer, picked them out for us and enjoyed the biryani!

Paneer Mushroom Biryani

Preparation time 30 mins | Cooking time 40 mins | Serves 4

  • Basmati rice - 2 cups
  • Paneer - 200 gms
  • Mushroom - 200 gms
  • Coconut milk - 1 cup
  • Water - 2 cups
  • Onion - 4
  • Ginger garlic paste - 1 tbsp
  • Tomato - 4
  • Coriander leaves - small bunch
  • Mint leaves - small bunch
  • Green chilli - 3 or 4
  • Biryani masala - 2 tbsp
  • Lemon juice - 1 tsp
  • Curd - 2 tbsp
  • Coriander leaves - 3 tbsp chopped
  • Salt - to taste
Whole Spices
  • Oil - 4 tbsp
  • Cinnamon stick - 1
  • Cloves - 5
  • Cardamom - 3
  • Bay leaf - 2
  • Star anise - 1
  • Fennel seeds - 1/4 tsp
Paneer Mushroom Biryani

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Preparation - Wash and soak the basmati rice for 30 mins. Grind the handful of mint and coriander leaves to a paste. Blend the tomatoes to a puree. 

Slice the onions and chop the paneer and mushrooms and extract the coconut milk and set aside.

1. In a pressure cooker, heat oil. Once the oil heats up add the cinnamon, cloves, cardamom, bay lead, star anise and fennel seeds. Fry for a minute.

2. Add the sliced onions and chopped green chillies. Add some salt and saute the onions until they are translucent.
3. Add the ginger garlic paste and saute until the raw smell leaves.

4. Add the tomato puree and mix well. Cook for 3 minutes. 
5. Add the coriander + mint paste and cook for another 2 minutes.
6. Add the biryani masala and cook again for 2 minutes.

7. Now add the chopped paneer and mushrooms and mix in with the masala. Cook for 2 minutes.
8. Add the coconut milk and the water and mix well. Add the lemon juice and curd and mix again.

9. Drain the water from the rice and add it in. Gently mix in. Add salt.
10. Add some more chopped coriander and mint leaves. 

11. Close the cooker and cook for 2-3 whistles. Once the pressure releases, open the cooker and fluff it up gently with a fork or the back of a spoon.

Serve with brinjal curry and raita.

Paneer Mushroom Biryani

1. The amount of water you add depends on the brand of rice you use. Do check the back of the packet of rice you use for details.
2. I have used only 1:1.5 cups of water for this rice (including the coconut milk).
3. You can grind one green chilli along with the mint and coriander leaves.
4. Make sure your paneer is nice and soft otherwise it will harden once cooked.

Until next time,

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  1. Paneer and mushroom nice combo. Looks very delicious and healthy.

  2. paneer and mushroom biryani looks mouthwatering.

  3. Love the flavors in the recipe. Looks super delicious :-)

  4. Biryani masala will we get in shop or you prepare it seperately

    1. Sometimes, I make my own too but for this recipe I used store bought masala.

  5. Looks delicious, that is whole biriyani with paneer and mushroom, love to try it.


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