Matar Paneer Biryani Recipe With Basic Spices

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There are days when I want something hearty, full of flavor, and comforting without standing in the kitchen for hours. That’s how this Matar Paneer Biryani Recipe became one of my go-to meals

It’s my way of bringing paneer, green peas, and fragrant rice together in one dish that cooks gently and fills the air with a warm aroma that reminds me of simple home cooking.

Making this feels like a mix of my love for biryani and my habit of turning everyday ingredients into something special. If you enjoy Matar Paneer Biryani, Matar Paneer Ki Biryani, or even a good matar paneer pulao, you’ll feel right at home with this dish.

Matar Paneer Biryani Recipe Made Step By Step

This Matar Paneer Biryani Recipe combines long-grain rice, paneer cubes, green peas, and Indian spice powders cooked on a medium flame until the flavors settle perfectly. It tastes like something you’d enjoy in restaurants but feels homely and comforting.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Cuisine: Indian
Course: Lunch / Dinner
Yield: 4 servings
Calories: Approx. 380 per serving

Why You’ll Love This Matar Paneer Biryani

I find this dish helpful when I want a one-pot meal that still feels special. The rice absorbs the mild curry from the paneer and peas, giving every bite a mix of soft, aromatic grains and gentle flavors.

It’s great for anyone who loves biryani but wants something lighter than the meat-based versions. You’ll enjoy how easily everything cooks together — a simple stir, a slow cook, and you’re done.

Ingredients

For The Rice Layer

2 cups long-grain basmati rice (washed and soaked 20 minutes)
4 cups water
1 bay leaf
2 cloves
2 green cardamom pods
1 small cinnamon stick
Salt to taste

For The Paneer & Peas Masala

2 tbsp oil
1 tbsp ghee
1 large onion, thinly sliced
1 tsp ginger-garlic paste
1 tsp green chilli paste
1 cup paneer cubes (cottage cheese)
1 cup boiled green peas
1 cup readymade tomato puree
1 tsp chilli powder
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp dried fenugreek leaves (crushed)
2 tbsp fresh cream
½ tsp sugar
Salt as needed
2 tbsp chopped coriander

Optional / Ingredient Notes

Frozen peas work well if you don’t have fresh ones.
You can pan-fry paneer lightly if you like crisp edges.

Add a splash of milk if you want a softer curry base — it creates a smooth mix that blends well with rice.
A non-stick pan makes the cooking and stirring easy and prevents sticking.

Long Grain Indian White Basmati Rice

Instructions

Step 1: Cook The Rice

In a pot, bring water to a boil with bay leaf, cardamom, cinnamon, clove, and salt.

Add the soaked rice and cook until it reaches 80% doneness. The grains should still have a little bite.
Drain gently and set aside.

Step 2: Prepare The Paneer & Peas Masala

Heat oil and ghee in a non-stick pan on medium flame.
Add onions and cook until soft and lightly golden.
Mix in ginger-garlic paste and green chilli paste. Keep stirring.

Add tomato puree, chilli powder, garam masala, cumin powder, coriander powder, sugar, and salt.
Cook until the masala releases aroma and thickens slightly.
Add paneer cubes and boiled peas. Mix gently so the paneer doesn’t break.
Add cream and crushed dried fenugreek leaves.
Keep the flame low and let it cook for a few minutes until the gravy settles.

Finish with chopped coriander.

Step 3: Layer The Biryani

In a heavy pot, spread a thin layer of rice.
Add a layer of the paneer-peas curry.
Add another rice layer.
Repeat until everything is used.
Cover the pot tightly and cook on low heat for 12–15 minutes.

Step 4: Serve

Gently fluff the biryani with a fork. You’ll notice a warm aroma rising from the mix of rice, paneer, peas, and Indian spice powders. Serve hot.

If you enjoy rice dishes like this, you may also like my Andhra Style Veg Pulao Recipe.

Pairing & Serving Suggestions

A bowl of raita (onion raita or cucumber raita works well).
A simple green salad.
Papad or fryums for crunch.
A glass of chilled buttermilk or salted lassi.

Can We Use Fresh Or Frozen Peas For Matar Paneer Biryani?

I’ve tried both. Fresh peas give a firmer bite, while frozen peas cook faster and stay soft. Both work perfectly in this dish, so use whichever you have available.

Should Paneer Be Fried Before Adding To Biryani?

I sometimes fry paneer lightly when I want the cubes to hold shape, but many days I skip frying because I prefer the softer texture. Frying adds a tiny crispness, while unfried paneer absorbs heat and curry quickly. Both versions taste good.

How To Keep Paneer Soft In Biryani?

If you want paneer to stay soft, soak the cubes in warm water for 5 minutes before cooking. Don’t cook paneer on high heat for long — that makes it chewy. Adding it toward the end helps keep it tender.

What Type Of Rice Is Best For Biryani?

Long-grain basmati rice is the best choice because it stays separate, cooks evenly, and holds aroma without turning soft. Shorter grains can break down in layered dishes and may not give the same texture. If you enjoy trying different biryani styles, you can look at this chicken biryani recipe.

Frequently Asked Questions (FAQs)

Can I Make This Biryani Without Cream?

Yes, you can skip cream or replace it with milk. It won’t change the taste much.

Can I Add Vegetables Other Than Peas?

Yes, carrots or beans pair well, but add them lightly steamed so they don’t stay hard.

Can I Use Leftover Matar Paneer Curry For This?

Yes, leftover curry works great. Just reduce extra gravy before layering.

How Do I Prevent Rice From Turning Mushy?

Cook rice only until it’s about 80% done. Overcooking before layering makes it too soft.

Can I Replace Paneer With Tofu?

Yes, firm tofu works well if you want a dairy-free version.

I hope you give this Matar Paneer Biryani Recipe a try in your kitchen. It’s one of those dishes that brings comfort without much effort.

If you prepare it, let me know how it turned out — I always enjoy hearing your stories. You can also check out more rice dishes or paneer recipes on my blog if you want fresh ideas for your next meal.