This Achari Paneer Biryani is a merge of two Indian favorites featuring nutty basmati rice cooked with soft paneer and seasoned with tangy Indian pickling spices. It's a 30-minute Instant Pot recipe for a tasty, vegetarian, one-pot meal!
I like to think of this easy biryani recipe as a 2-for-1 deal. The pop of zing from achari-style paneer combined with nutty and aromatic biryani-style rice! This quick, easy and super delicious meal combines two Indian classics and has become one of our weeknight staples!
What is Achari Paneer?
Achaari paneer is a popular Indian vegetarian dish in which paneer cubes (Indian cottage cheese) are cooked with pickling spices (achaar). That gives the dish a subtle pickle-like zing.
What is Biryani?
Biryani is flavorful rice cooked with spiced meat or vegetables.
It is said that Biryani originated in Persia and was brought to India by the Mughals. As per this theory, Biryani is an Indian adaptation of the Persian Pilaf. Most people in northern India typically make Biryani with basmati (long grain) rice.
Vegetarian One-Pot Meal in 30 Minutes!
If a two-for-one recipe deal wasn't enough, I bet I can entice you to make this vegetarian paneer biryani when I tell you:
- It's a complete meal that hits all the food groups, all in one pot.
- The array of colors provide striking eye appeal and the pickling spices provide a world of flavors- it's food for the eyes and soul!
- It's a family-friendly one-pot meal ready in 30 minutes, which is ideal for weeknights.
- It makes for a compliment worthy dish for entertaining and special occasions.
Ingredients - Notes & Availability
The star ingredients today are Indian five spice, basmati rice and paneer! Once you gather these three ingredients together, all you need are some aromatic vegetables, tomatoes and a handful of Indian spice blends.
- Panch Puran: Panch puran, also known as panch phoran, is a whole-seed spice blend consisting of fennel, cumin, fenugreek, nigella and black mustard seeds. This gives the dish its special zing factor and there really is no equivalent replacement for it. Look for it in Indian grocery stores or online. Alternatively, use ½ teaspoon each of cumin, mustard and fennel seeds.
- Garam Masala: Although garam masala is easily available in supermarkets, I like to make my own garam masala blend. It takes under 15 minutes to make enough to last me a month. Plus, the end results are so worth the effort. If you have the time to make yours at home too, try this homemade garam masala recipe.
- Basmati Rice: As mentioned, basmati rice is a long-grain, floral and nutty Indian rice. It literally translates to 'fragrant' in Hindi! Basmati is a slightly softer grain than Jasmine. However, Jasmine rice is a wonderful substitute if that is all you have on hand.
- Paneer: Paneer is a soft, non-melting cheese that reigns supreme in Indian cuisine. In addition, it is also the primary substitute for meat in vegetarian recipes since it packs a ton of protein. Make it at home following this easy paneer recipe, or look for it in the refrigerated or frozen section of Indian grocery stores.
- Pickle: This is a special 'extra' ingredient that I started adding recently. I use the masala (sauce) from mango or mixed pickle. I add about a teaspoon to the aromatics. As a result, it adds another layer of pickling flavors, which really takes this dish to another level. You can use your favorite pickle here. It is optional, so feel free to skip it.
Step By Step Instructions for Achaari Paneer Biryani
The magic of the Instant Pot does wonders for this biryani recipe with paneer. The gentle heat and tried-and-true cooking time create an incredibly flavorful one-pot meal your family will love! Simply:
1. Saute Spices, Aromatics & Paneer
- Turn on Saute mode. Wait for 30-40 seconds for it to get hot. Add oil, panch puran seeds and bay leaf. Sauté for 30 seconds, until the seeds begin to sizzle (Pic 1).
- Add ginger, garlic and serrano chilies and sauté for another 30 seconds (Pic 2).
- Add tomatoes, followed by salt, turmeric, chili powder, coriander, cumin, garam masala, chaat masala, and stir. Saute for another minute. If the spices begin to stick, add a couple of tablespoons of water and stir. (Pic 3).
2. Add Vegetables, Rice & Paneer
- Add onion, bell pepper and vinegar. Stir and sauté for 1 minute (Pic 4).
- Add cilantro, pickle (if using), paneer, drained rice and water, and stir well to scrape off any brown bits stuck at the bottom. Close the lid and pressure cook on High for 6 minutes (sealing mode). (Pic 5).
- After that, carefully release pressure manually by moving the pressure knob to 'venting' in Duo models, or pushing it down in Ultra models.
3. Fluff, Garnish & Serve
- Open the lid after the pin drops. Let the biryani sit uncovered for 5 minutes. Afterward, use a fork to fluff up the biryani. Finally, garnish with cilantro. Serve with pickled onions and raita (Pic 6).
I have tested this recipe in a 3 Qt Instant Pot as well as 6Qt pot, but it can be made in any comparable pressure cooker, like Mealthy Multipot.
Optional Topping: Instant Onion Pickle
- In a mixing bowl, combine onions, vinegar, salt, black pepper and cayenne and toss well. Refrigerate for 10 minutes and serve.
Cooking Tip: This dish is milder than your average vegetable biryani. If you want to bump up the spice level, increase the garam masala by another teaspoon.
Serving Suggestions - Enjoy with a Bounty of Pickles
We enjoy pairing this achaari paneer biryani with cucumber raita (cucumber-yogurt dip). Plus the quick onion relish featured in the recipe card below.
Achari Paneer Biryani also pairs very well with a classic Indian sweet and spicy lemon pickle.
Variations to Try
This is a straightforward, simple paneer biryani recipe. It really allows the pickling spices to shine. To amp up the nutrition or add another layer of flavor, you can:
- Add more vegetables, like carrots, green beans or diced potatoes
- Stir in a handful of baby spinach at the very end
- Replace the paneer with tofu for a vegan-friendly meal
Recipe Tips & Notes:
- Seek out Panch Puran for best results. This adds that distinctive zing factor! Look for it in Indian grocery stores or online. Alternatively, use ½ teaspoon each of cumin, mustard and fennel seeds.
- Rinse the basmati rice for fluffier grains. This helps to remove any starches from the surface of the grain. This also prevents the rice from sticking together.
- Adjust the spice level based on your tastebuds. The paneer biryani is less spicy than the avarage vegetable biryani. Make it even milder by replacing the Kashmiri red chili powder with paprika. Alternatively, increase the spice level by adding another teaspoon garam masala and/or a touch of cayenne.
- Add water along with the dry spices, if necessary. If the dry spices stick to the bottom of the pressure cooker, add 1-2 Tablespoons water. Scrape the bottom with a wooden spoon.
- Add a touch of Indian pickle juice, if desired. Scoop out a small teaspoon of the liquid from a jar of Indian pickles to really amp up this biryani's pickling flavor.
Achari Paneer Biryani FAQ
The prefix Achari or Achaari is used to describe Indian dishes with the taste, flavor or aroma of a pickling spice mix. (Hint: Pickles in Hindi are called 'achaar').
Soaking the basmati rice for 15 minutes kick starts the water absorption. This ensures the grains cook all the way through without overcooking the remaining ingredients.
More Instant Pot Biryani Recipes From My Kitchen
- Chicken Biryani: A one-pot Indian chicken and rice dish in which marinated chicken is steam-cooked with aromatic basmati rice.
- Lamb Biryani: Marinated lamb is layered with nutty basmati rice, flavored with aromatic spices and steam cooked to perfection.
- Vegetable Biryani: A classic Indian dish made with a medley of vegetables and basmati rice that's flavored with yogurt, garam masala, fresh herbs and saffron.
- Quinoa Vegetable Biryani: A healthy twist featuring quinoa, vegetables and paneer seasoned with a biryani spice mix for a tasty and sumptuous meal.
- Chana Masala Biryani: A combination of two delicious Indian delicacies creates a vegan and gluten-free meal with this easy Instant Pot recipe.
More Paneer Recipes From My Kitchen
- Paneer Butter Masala: Paneer simmered in tomato puree, Indian spices and finished with a touch of heavy cream.
- Paneer Tikka Masala: The king of vegetarian curries featuring paneer simmered in a classic tomato-onion gravy and finished with a splash of heavy cream.
- Chilli Paneer: Paneer cubes are pan-fried to golden brown, then stir-fried with onions, peppers, red chiles and a lip-smacking, Asian-style sauce.
- Paneer Naan Pizza: Flavorful pizza toppings with flatbread gets generously topped with yogurt-marinated paneer and fresh veggies.
- Palak Paneer: A north-Indian curry made by simmering soft paneer cubes in a spinach gravy ready in under 30 minutes.
- Kadai Paneer: A delicious and elegant Indian dish made with paneer, aromatic vegetables and sweet spices ready in 15 minutes!
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Achari Paneer Biryani in Instant Pot
Equipment
Ingredients
- 2 tablespoons avocado oil or olive oil
- 2 teaspoons panch puran : Indian five-spice blend - fennel, cumin, fenugreek, nigella, mustard (see notes for substitute)
- 1 bay leaf
- 1 tablespoon minced ginger 1 inch piece
- 1 tablespoon minced garlic 3 cloves
- 2 serrano chilies stem removed
- ½ cup pureed tomato 1 large Roma tomato
- 1 cup sliced onion 1 medium
- 1 cup sliced bell pepper (any color or mixed) 1 medium
- 1 teaspoon red wine vinegar or juice of ½ a lime
- ½-1 teaspoon Indian pickle (mango/mixed/chili) just the sauce, no chunks (optional)
- 1 cup basmati rice or any long grain rice - rinsed & soaked for 15 minutes
- 10-12 oz paneer cut in ¾-inch cubes
- 1¼ cups water
- 2 tablespoons fresh chopped cilantro for garnish
Spices
- 1½ teaspoons salt
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder or paprika for mild or ½ teaspoon cayenne
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 2 teaspoons garam masala
- 1 teaspoon chaat masala
Instant Onion Pickle (Optional)
- 1 medium onion sliced thin
- 1 teaspoon red wine vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon cayenne
Instructions
Saute Spices, Aromatics & Tomatoes
- Turn on Saute mode. Wait for 30-40 seconds for it to get hot. Add oil, panch puran seeds and bay leaf. Sauté for 30 seconds, until the seeds begin to sizzle.
- Add ginger, garlic and serrano chilies and sauté for another 30 seconds.
- Add tomatoes, followed by salt, turmeric, chili powder, coriander, cumin, garam masala, chaat masala, and stir. Saute for another minute. If the spices begin to stick, add a couple of tablespoons of water and stir.
Add Vegetables, Rice & Paneer
- Add onion, bell pepper and vinegar. Stir and sauté for 1 minute.
- Add cilantro, pickle (if using), paneer, drained rice and water, and stir well to scrape off any brown bits stuck at the bottom. Close the lid and pressure cook on High for 6 minutes (sealing mode).
- When the cooking time is done, carefully release pressure manually by moving the pressure knob to 'venting' in Duo models, or pushing it down in Ultra models.
Fluff, Garnish & Serve
- Open the lid after the pin drops. Let the biryani sit uncovered for 5 minutes. After that, use a fork to fluff up the biryani. Garnish with the reserved cilantro and serve with pickled onions and raita.
Optional serving side: Instant Onion Pickle
- In a mixing bowl, combine onions, vinegar, salt, black pepper and cayenne and toss well. Refrigerate for 10 minutes and serve.
Video
Notes
- Seek out Panch Puran for best results. This adds that distinctive zing factor! Look for it in Indian grocery stores or online. Alternatively, use ½ teaspoon each of cumin, mustard and fennel seeds.
- Rinse the basmati rice for fluffier grains. This helps to remove any starches from the surface of the grain and prevents the rice from sticking together.
- Adjust the spice level based on your tastebuds. The paneer biryani is less spicy than the avarage vegetable biryani. Make it even more mild by replacing the Kashmiri red chili powder with paprika or increase the spice level by adding another teaspoon garam masala and/or a touch of cayenne.
- Add water along with the dry spices, if necessary. If the dry spices stick to the bottom of the pressure cooker, add 1-2 Tablespoons water and scrape the bottom with a wooden spoon.
- Add a touch of Indian pickle juice, if desired. Scoop out a small teaspoon of the liquid from a jar of Indian pickles to really amp up this biryani's pickling flavor. This recipe has been updated with process shots, recipe video and a few optional ingredient additions (Indian pickle, serrano), which enhance the flavors. Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Tim Smith says
Aneesha,
Please give us a non-biryani Achari recipe (e.g. Ahari chicken). I'm looking for a saucier version of this flavor.
Your devoted fan,
Tim
Aneesha says
Hi Tim, I'm on it! Thanks for the recipe suggestion, will publish it soon.
nita says
Hi there.. just came across your website. For the IP.. do you put it on High Pressure or Normal Pressure for 6 minutes?
Aneesha says
Hi Nita, I put it on high pressure for 6 mins. If you want to use low pressure, you can set the rice mode instead. Hope you enjoy this dish!