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Paneer Biryani Recipe

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Aromatic, flavorful, and perfect for a cozy family meal or special celebration, Paneer Biryani combines soft, spiced paneer with fragrant basmati rice cooked using the traditional dum method. It’s a vegetarian dish that feels indulgent yet comforting—and trust me, it’s easier to make than you think!

Ingredients

Scale

To Cook the Rice

  • 2 cups basmati rice (soaked for 30 minutes)
  • 1½ tsp salt
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • Whole spices: 1–2 bay leaves, 2 star anise, 6 green cardamoms, 2 black cardamoms, 2-inch cinnamon stick, pinch of mace

For the Paneer Gravy

  • 250–400g paneer (cubed)
  • 6 tbsp ghee or oil (divided)
  • 2 medium onions (thinly sliced)
  • 1–2 green chilies (optional)
  • 1½ tbsp ginger-garlic paste
  • ½ cup pureed tomato (from 1 medium tomato)
  • Spices: 1½ tsp Kashmiri chili powder, 1 tsp garam masala, 1 tbsp coriander powder, 1 tsp cumin powder, ¼ tsp turmeric powder, salt
  • ¾ cup each of mint and coriander leaves (chopped)
  • 1¼ cups plain yogurt (whisked)

For Garnish

  • A pinch of saffron soaked in ¼ cup warm milk (optional rose or kewra water for aroma)
  • 20 cashews, fried
  • 3–4 tbsp raisins, fried

Instructions

1. Prep the Rice

  1. Boil water in a large pot with salt, oil, lemon juice, and whole spices.
  2. Add the soaked rice and cook until it’s 90–95% done. The grains should be firm but not mushy (al dente). Drain and set aside.

2. Cook the Paneer Gravy

  1. Heat 1 tbsp of ghee and fry paneer cubes until golden. Set aside.
  2. In the same pan, fry cashews and raisins until golden and plump. Remove and save for garnish.
  3. Add more ghee and fry the sliced onions until golden (birista). Reserve a handful for garnishing later.
  4. Stir in ginger-garlic paste and green chilies. Sauté until fragrant. Add your spices (chili powder, garam masala, coriander powder, cumin powder, turmeric) and cook briefly.
  5. Mix in the tomato puree and cook until thick. Whisk yogurt with a spoonful of this mixture to temper it, then add it back to the pan. Cook on low heat to prevent curdling.
  6. Stir in the chopped mint, coriander, and fried paneer cubes. Adjust consistency with a splash of water if needed.

3. Layer the Biryani

  1. Spread half the cooked rice over the gravy in a heavy-bottomed pot or Dutch oven. Drizzle with half the saffron milk, fried onions, cashews, raisins, and herbs.
  2. Repeat with the remaining rice and toppings.
  3. Seal the pot tightly with foil or a damp cloth and cover with a lid.

4. Dum Cook (Steam)

  1. Place the sealed pot on a griddle or tawa over high heat for 2 minutes. Reduce to low heat and steam for 15–18 minutes. Let it rest for another 15 minutes off the heat before opening.

Notes

Tips to Nail It

  • Use fresh paneer for a creamy texture—don’t over-fry it!
  • Partially cook the rice to keep it fluffy during layering.
  • Always allow the biryani to rest for 15–20 minutes after dum cooking for the best flavor.

Serving Suggestions

Serve Paneer Biryani straight from the pot in layers. Pair it with:

  • Simple cucumber raita for a refreshing side
  • Crunchy papads
  • A tangy veggie salad

Leftovers? Here’s What to Do

Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water and warm gently over low heat. It tastes just as amazing—if not better—the next day!

Find it online: https://indianrecipe.info/paneer-biryani/