Paneer Mushroom Biriyani

Recipe by
Total Time:
1 - 1.25 hours
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Rajma and Paneer Tawa Pulao, Best Coconut Milk Rice with fried cashews, Easy White Coconut Milk Rice

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How to Make Paneer Mushroom Biriyani

  • For rice layer:
  • Wash the rice, drain completely.
  • Add 4 cups of water and soak for 15-20 mins.
  • Soak saffron in milk.
  • Heat ghee in a non-stick kadai.
  • Add cloves, cardamom, cinnamon and bay leaf.
  • Add onion, fry till golden brown.
  • Add the rice, along with the water in which it was soaked.
  • Add salt to taste.
  • Cover and cook on low flame till the rice is done and all the water is absorbed.
  • Leave without disturbing for 15 mins.
  • Crush the saffron and add to rice.
  • Then fluff up the rice without breaking the grains.
  • For paneer mushroom layer:
  • Cut paneer into rectangular slices.
  • Slice the mushrooms.
  • Grind coconut with poppy seeds to a smooth paste.
  • Beat the curds till smooth and mix with the coconut paste.
  • Heat the ghee in a kadai.
  • Add onion and fry till light brown.
  • Add green chillies and ginger-garlic paste.
  • Fry till fragrant.
  • Add all the powders and fry for few seconds.
  • Add mushroom and salt.
  • Cook covered on low heat for 3-5 mins.
  • Add paneer, curd mixture, mint and coriander leaves.
  • Cook on high heat till the gravy is thick.
  • Grease a baking dish with a little ghee.
  • Spread 1/2 the rice in it.
  • Top with paneer mushroom mixture.
  • Cover with remaining rice.
  • Sprinkle with fried onion slices.
  • Cover with aluminium foil and bake in a hot oven (200 degree C) for 20-30 mins.
  • Serve hot with potato wafers and raitha.