Paneer Biryani | No Prep Cottage Cheese BIryani

Easy no prep spicy masala paneer biryani recipe really saves the day. The biryani comes together within 30 mins.

Minimal chopping and cooking!! I PROMISE!!

The flavors used are the typical masala’s that we use everyday in our kitchen; nothing fancy. Its all about using up things in our kitchen and not scratching brains at last moments what to cook.


Its a common norm at my house; when I don’t feel much of cooking what I make is biryani. Now it usually takes a lot of time and effort to make biryani, dosen’t it?? This one is a quick version. You can opt for less spicy but I like to add lot of spics and then balance with some fresh yogurt and papad. YUMMY!!

All I need to do is buy some paneer and dahi(If I don’t already have) and dinner is ready in 30 mins. Really!!! On one side I cook my rice. As they are boiling, heat oil and get on with copping and cooking simultaneously. If you cant multitask it may take longer but not so much that you feel like slogging in kitchen for a biryani.


1 cup(250 ml) biryani rice

200 gm Paneer/ Cottage Cheese

1 large onion finely chopped

1 large green chili finely chopped

1 tsp ginger paste

1 tsp garlic paste

1 tsp cumin seeds

Salt as per taste

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp coriander powder

2 tsp shahi biryani masala

2 tbsp fried onions(optional)

Freshly chopped coriander for garnishing


In a deep pot heat 1 ltr water. Add salt and 1 tbsp oil. Cook the rice till 75% done.

In a deep pot, heat 1/2 cup oil. Fry the onion for garnishing and keep aside. This step is optional.

Now fry the paneer cubes in oil. Dunk them directly in water. Take out in a separate pan and keep aside.


Add some more oil if required.

Now add cumin seeds and let it flutter. Add onions and saute till soft.  Add all the masala. Cook for a min.

Add paneer cubes. Mix.

Take out on a separate pan and empty the pot.

Layer half the rice on the bottom. Spread the paneer. Top with half fried onion and coriander.

Now finally add the rest of the rice and cover the paneer. Top with coriander and fried onions. Add 1/2 cup of water; cover and cook for 5-7 mins.

Let it rest for 15 mins before serving.



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