Nariyal Paneer Biryani is a delightful Indian dish that combines the rich flavors of coconut with soft paneer and aromatic basmati rice. Originating from the southern regions of India, this biryani is cherished for its unique taste profile enriched with spices like cumin, coriander, and garam masala. The addition of coconut milk lends a creamy texture and a subtle sweetness that perfectly complements the spiciness of the paneer marinade. Loved for its comforting and exotic flavors, Nariyal Paneer Biryani is a vegetarian’s delight, offering a perfect balance of protein and carbohydrates. It’s a favorite for festive occasions and family gatherings, providing a satisfying and wholesome meal that warms the soul.
Nariyal Paneer Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Onion – 2 Cups
- Basmati Rice – 2 Cups
- Paneer – 250 Grams
- Coconut Milk – 1 Cups
- Tomato – 1 Cups
- Green Chili – 2 Piece
- Ginger Garlic Paste – 2 Tbsp
- Cumin Seeds – 1 Tsp
- Garam Masala – 1 Tsp
- Coriander Powder – 1 Tsp
- Turmeric Powder – 0.5 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
9 Grams
Saturated Fat
25 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Rinse the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.
Step 2
In a large pan, heat oil and add cumin seeds. Once they splutter, add the onions and sauté until golden brown.
Step 3
Add ginger garlic paste and green chilies to the onions and cook for 2 minutes. Stir in the tomatoes and cook until soft.
Step 4
Add paneer cubes, turmeric powder, coriander powder, and garam masala, mixing well. Cook for 5 minutes, allowing the paneer to absorb flavors.
Step 5
Pour in the coconut milk and bring to a gentle simmer. Add salt to taste.
Step 6
In a separate pot, cook the soaked rice until 70% done. Layer the rice over the paneer mixture, cover, and cook on low heat for 10 minutes to let the flavors meld.
Step 7
Garnish with fresh coriander leaves and serve hot with raita or a salad.
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