Paneer Goli Biryani Recipe

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Paneer Goli Biryani
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Paneer balls fried and layered with rice. The rice are tinged with saffron infused milk to give the biryani a beautiful color and aroma.

Ingredients of Paneer Goli Biryani

  • 250 gm paneer
  • 1 slice bread, crusts removed, and grated
  • 1 tsp garlic-ginger paste
  • 1 tsp salt
  • 1/4 tsp powdered black pepper
  • Oil for deep frying
  • 1/2 cup onions-browned crisp and brown
  • 2 cups rice-cleaned and soaked in water for 1 hour
  • 4 green cardamoms
  • 4 cloves
  • 1/2 tsp black cumin
  • 1/8 tsp cinnamon, powdered
  • 1 tsp salt or to taste
  • 1/2 tsp saffron soaked in 1 cup milk
  • 2 Tbsp ghee

How to Make Paneer Goli Biryani

  • 1.Crumble the paneer.
  • 2.Mix together the paneer, bread, garlic-ginger paste, salt and black pepper.
  • 3.Form into small balls and refrigerate for an hour.
  • 4.Deep fry the paneer balls over high heat, till brown.
  • 5.Drain the rice. Heat the 2 tbsp ghee and add the cumin, cardamom, clove and cinnamon.
  • 6.Turn around a few times, and add the rice and the salt.
  • 7.Add 2 1/2 cups water, and bring to a boil.
  • 8.Lower the heat, cover and let the rice cook, for 8 minutes. Shut off the heat, leaving the pan on the stove. The rice should be almost done.
  • 9.About 30 minutes before serving, divide the rice and paneer balls into half each.
  • 10.Layer half the fried balls in a pan. Now cover this with a layer of half the rice, sprinkle half the saffron flavored milk over it, then the rest of the paneer and finally the other half of the rice.
  • 11.Sprinkle the rest of the milk and saffron mixture over the rice.
  • 12.Seal the pan with atta and place the whole thing over a tava / griddle, which is over low heat, for 1/2 an hour.
  • 13.Serve hot.