Paneer goli biryani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Hard

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  • 250 gm - paneer
  • 1 slice of bread, crusts removed, and grated
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1/4 tsp - powdered black pepper
  • oil for deep frying
  • 1/2 cup - onions, browned crisp and brown
  • 2 cups - rice, cleaned and soaked in water for 1 hour
  • 4 green cardamoms
  • 4 cloves
  • 1/2 tsp - black cumin
  • 1/8 tsp - cinnamon, powdered
  • 1 tsp salt or to taste
  • 1/2 tsp saffron soaked in 1 cup milk
  • 2 tbsp ghee

How to Make Paneer goli biryani

  • Crumble the paneer and mix with bread, garlic-ginger paste, salt and black pepper.
  • Form into small balls and refrigerate for an hour.
  • Deep fry the paneer balls over high heat, till brown.
  • Drain the rice. Heat 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.
  • Turn a few times, and add the rice and the salt.
  • Add 2 1/2 cups water, and bring to a boil.
  • Lower the heat, cover and let the rice cook, for 8 minutes.
  • Shut off the heat, leaving the pan on the stove.
  • The rice should be almost done.
  • About 30 minutes before serving, divide the rice and paneer balls into half.
  • Layer half the fried balls in a pan.
  • Now cover this with a layer of rice, sprinkle half the saffron flavoured milk over it, then add the rest of the paneer and finally the other half of the rice.
  • Sprinkle the rest of the milk and saffron mixture over the rice. Seal the pan with atta and place the whole thing over a tava, which is placed over low heat, for 1/2 an hour. Serve hot.