Love biryani? Let me introduce you to Paneer Biryani, a vegetarian twist on the classic dish that’s packed with flavor. It’s got everything: soft, spiced paneer, aromatic basmati rice, and just the right balance of spices. This recipe might sound fancy, but don’t worry—it’s easier than you think! I’ll walk you through every step so you can make a drool-worthy biryani at home.

Let’s get started.

What to Expect

Here’s a quick overview so you know what you’re getting into:

• Time needed? About an hour and 10 minutes. That includes 30 minutes of prep (chopping, marinating, soaking) and 40 minutes of cooking.
• Serves? Four hungry people—or just you, with leftovers for tomorrow.
• Difficulty? Not too hard, but you’ll need to pay attention to details like layering and cooking the rice just right.
• Special equipment? A heavy-bottomed pot with a tight lid (like a Dutch oven) is best for locking in flavors. If you don’t have one, don’t worry—just seal any deep pan tightly with foil or a damp cloth.

What You’ll Need

Here’s the full lineup of ingredients, divided into categories for easy prep:

For the Rice

• 2 cups basmati rice (soak it for 30 minutes)
• Whole spices: bay leaves, star anise, green cardamom, black cardamom, cinnamon sticks, a pinch of mace
• A squeeze of lemon juice
• Salt & a drizzle of oil

For the Paneer Gravy

• 250–400g paneer (cut into cubes)
• 2 medium onions, thinly sliced
• 1 medium tomato (pureed)
• 1 cup plain yogurt (fresh, not too sour)
• 2–3 tbsp ghee or oil
• Ginger-garlic paste (about 2 tsp)
• Spices: Kashmiri chili powder, turmeric, biryani masala (or garam masala), coriander powder, roasted cumin powder, salt
• Handful of fresh mint and coriander leaves

For Garnish

• A few cashews (fried)
• Raisins (fried until plump)
• Saffron strands soaked in warm milk (add a splash of rose or kewra water for extra aroma, optional)

Step-by-Step Guide

1. Prep First

• Soak the rice for 30 minutes, then rinse it a few times to remove extra starch.
• Fry your onions in ghee until golden and crispy (pro tip: this is called birista and adds tons of flavor). Save some for garnish.
• Fry the paneer until golden. Set it aside.
• And don’t forget to soak the saffron in warm milk. This step gives your biryani that signature golden-yellow hue.

2. Cook the Rice

• Boil a big pot of water. Toss in the whole spices, some salt, a little oil, and a squeeze of lemon juice.
• Once it’s boiling hard, add the soaked rice and cook until it’s about 95% done. Think soft but not mushy—you want it just shy of fully cooked.
• Drain the rice in a colander to stop it from overcooking.

3. Make the Gravy

• In a pan, heat ghee. Fry the cashews and raisins until golden, then set them aside (you’ll use these for garnish).
• In the same pan, fry your ginger-garlic paste along with slit green chilies. Add the spices (turmeric, chili powder, garam masala, coriander powder) and sauté until it smells amazing.
• Stir in the tomato puree and cook until it thickens. Then, whisk the yogurt and add it slowly to the pan on low heat (this keeps it from curdling).
• Once the oil starts separating from the mixture, add some water to loosen the gravy. Toss in the paneer, mint, and coriander, and let it simmer for a few minutes.

4. Layer the Biryani

Time to assemble! Here’s how to layer it like a pro:

• Spread half of the cooked rice over the gravy in your pot.
• Drizzle saffron milk over the top, sprinkle some fried onions, chopped herbs, cashews, and raisins.
• Repeat with the remaining rice, saffron milk, and garnishes.
• Seal the pot tightly with foil or a damp cloth, then cover it with a lid.

5. Cook on Dum (Low Heat)

• Place the pot on a griddle or tawa over low heat. Let it steam gently (dum cook) for 15–20 minutes. Turn off the heat, but don’t open the lid yet. Let it sit for another 15 minutes to rest.

Serving Tips

When you open the lid, the aroma will hit you first—heavenly, right? Serve your Paneer Biryani with:

• Cucumber raita (so refreshing!)
• Papad for crunch
• Or a tangy veggie salad on the side

Make It Your Own

Not a fan of paneer? Swap it with tofu for a vegan version! You can also adjust the spice level—skip the green chilies for a milder dish or double up on Kashmiri chili powder for that vibrant red hue.

Leftovers? Store Like This

Paneer Biryani tastes even better the next day. Store it in an airtight container in the fridge, and reheat it gently (on the stovetop or microwave) with a splash of water to keep it moist.

Now you’re ready to wow your family or guests with this flavorful dish. Trust me, it’s worth every bite. Happy cooking!

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