Achari Paneer Biryani Instant Pot Spice Cravings

Enjoy it with cucumber raita and kachumber salad for a satisfying 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?

Biryani refers to the popular dish in which aromatic basmati rice is cooked with spiced or marinated meat or vegetables. Achaari paneer is a popular Indian vegetarian dish in which paneer cubes (Indian cottage cheese) are cooked with pickling spices (achaar). Achari Paneer Biryani is a combination of these two classics. basmati rice is cooked along with paneer and vegetables and is seasoned with Indian pickling spices. That gives this rice dish a pickle-like zing.

Reasons to Love this Recipe

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. It’s a family-friendly one-pot meal ready in 30 minutes, which is ideal for weeknights.This rice casserole makes for a compliment-worthy dish for entertaining and special occasions and is very easy to make ahead.

Ingredients - Notes & Substitutions

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 panchphoran, is a whole-seed 5-spice blend consisting of fennel, cumin, fenugreek, nigella, and black mustard seeds. This gives the dish its special zing factor. Look for it in Indian grocery stores or online. Alternatively, use ½ teaspoon each of cumin, mustard, and fennel seeds. Garam Masala: Use a good quality homemade or store-bougtht blend. I make my own using this 15-minute homemade garam masala recipe. Basmati Rice: Long grain basmati rice are my preferred option for this recipe. 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. Make it at home following this easy paneer recipe, or look for it in the refrigerated or frozen section of Indian grocery stores. Vegetables: Sliced onions and peppers keep it simple, yet crunchy. Feel free to use any color of peppers you like. Pickle: This is a special ’extra’ ingredient that I started adding recently. I use about a teaspoon of the masala (sauce) from mango or mixed pickle. You can use your favorite pickle here. It is optional, so feel free to skip it. For Finishing: Freshly chopped cilantro and instant red onion relish are two simple and flavor-packed finishing touches for this biryani. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Achari 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).

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

We enjoy pairing this achaari paneer biryani with cucumber raita (cucumber-yogurt dip) and quick onion relish. For Onion Relish, in a mixing bowl, combine onions, vinegar, salt, black pepper, and cayenne and toss well. Refrigerate for 10 minutes and serve. This Paneer Biryani also pairs very well with kachumber salad and 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 potatoesStir in a handful of baby spinach at the very endReplace the paneer with extra-firm tofu for a vegan-friendly meal

Recipe Tips & Notes

Seek out Panch Puran for the 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.