Paneer Biryani

Preparation Time: 20 Minutes | Cooking Time: 25 Minutes | Serves: 4


400g Basmathi rice

300g Paneer

1 packet, Knorr biriyani mix

1 cup yoghurt

150g onions, sliced

150g tomato, sliced

1 teaspoon, ginger

1 teaspoon garlic

1-2 sliced green chilies

1 inch rampe

1-2 sprigs of curry leaves

1 tablespoon ghee

1 tablespoon chili powder

20g margarine

Handful of coriander leaves

100g fried onions to garnish

50ml water to marinate

300ml water to cook

½ teaspoon salt


1. In a pot add margarine and ghee.

2. Add ginger, garlic, green chili, rampe and curry leaves, then sauté till fragrant.

3. Add the onion and tomatoes and sauté for a few minutes. Add the paneer, fry for a minute then add Knorr Biriyani Mix and combine well.

4. Then add washed rice, salt and water. Bring to boil and slow cook with a lid on until the rice is done.

5. Finally add the coriander leaves, fried onion and mix well. Serve hot.

Chef Tip

Slightly fry the paneer to prevent breaking and to enhance the colour.

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