Paneer biryani is a layered Indian dish made with basmati rice, mixed vegetables, and cubes of Indian cottage cheese. The vegetables marinate in a spiced yogurt mixture while the rice is partially boiled with whole spices. The components are then layered in a heavy pot and steamed together so the flavors mingle.
This recipe takes about an hour and a half from start to finish. It requires a few different stages of cooking on the stovetop. Making it at home lets you control the spice levels and use up whatever vegetables you have in the fridge.
Why is Paneer Biryani a Must-Try?
Parboiling the rice ensures the grains stay separate and do not turn mushy during the final steaming step.
Frying the paneer cubes before adding them to the biryani helps them hold their shape and adds a slightly chewy texture.
Layering the partially cooked rice over the vegetable base allows the rice to absorb the steam and spices from the gravy.
Ingredients for Paneer Biryani
• Basmati rice: Use long-grain basmati rice for the correct texture. Rinse it well and soak it in cold water for 30 minutes before boiling.
• Paneer: Look for blocks of paneer in the dairy or specialty cheese section. Cut it into uniform cubes so it fries evenly.
• Biryani masala: This is a specific spice blend available at Indian grocery stores. It has a different flavor profile than standard garam masala.
• Vegetables: Carrots, green beans, cauliflower, and peas are standard. Cut them into similar sizes so they cook at the same rate.
• Saffron milk: Soak a generous pinch of saffron threads in warm whole milk to give the rice a yellow color and floral flavor.
Exact quantities are in the recipe card below.
How to Make Paneer Biryani
Step 1: Marinate the vegetables
Combine the plain yogurt with the biryani masala, turmeric, chili powder, ginger-garlic paste, and salt. Stir in the chopped vegetables and fresh herbs. Let this mixture sit so the vegetables absorb the flavors.
Step 2: Boil the rice
Bring a large pot of water to a boil with whole spices, a little ghee, and lemon juice. Add the soaked basmati rice and cook it just until it is mostly done but still has a firm bite. Drain the rice and set it aside.
Step 3: Fry the paneer and aromatics
Heat ghee in a large heavy-bottomed pot. Pan-fry the cashews, raisins, and paneer cubes until golden brown, then remove them. In the same pot, add oil and saute the remaining whole spices, sliced onion, and bell pepper.
Step 4: Cook the vegetable base
Add the marinated vegetables to the pot with the onions. Cook them until they are mostly tender. Stir in half of the fried paneer, cashews, raisins, and fresh herbs to form the bottom layer of the biryani.
Step 5: Layer and steam
Spread the parboiled rice evenly over the vegetable mixture. Top with the remaining paneer, herbs, fried onions, and a sprinkle of biryani masala. Pour the saffron milk over the top, cover tightly, and simmer on low heat until the rice is tender.
What to Serve with Paneer Biryani
Serve warm with a side of cooling cucumber raita and fresh lemon wedges.
Expert Tips for Paneer Biryani
To ensure steam does not escape during the final cooking step, place a piece of aluminum foil over the pot before securing the lid tightly.
If you do not have store-bought fried onions, thinly slice half an onion and fry it in oil until dark brown and crispy before starting the recipe.
Paneer can stick to the pan easily. Make sure your pot is well-heated, or use a separate non-stick pan for frying the paneer if your Dutch oven is prone to sticking.
How to Store and Freeze Paneer Biryani
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to keep the rice from drying out. Not recommended for freezing as the paneer texture can become rubbery.
Paneer Biryani Recipe FAQs
Can I use chicken instead of paneer?
Yes. You can substitute the paneer with boneless, skinless chicken pieces. Marinate the chicken with the vegetables and ensure it cooks to a safe internal temperature of 165°F (74°C) before adding the rice layer.
What if I cannot find mace or black cardamom?
You can omit them if they are difficult to find. The biryani will still have plenty of flavor from the other whole spices and the biryani masala blend.
Can I make this vegan?
To make it vegan, replace the paneer with extra-firm tofu, use a plant-based yogurt for the marinade, substitute oil for the ghee, and use a dairy-free milk for the saffron soak.
Paneer Biryani
Ingredients
- 1 cup plain whole milk yogurt 240g
- 2 tablespoons biryani masala plus 1 teaspoon for sprinkling
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon ginger-garlic paste
- 1/4 cup chopped fresh mint leaves divided
- 1/4 cup chopped fresh cilantro divided
- 1/2 cup chopped carrots about 65g
- 1/2 cup chopped green beans about 50g
- 1/2 cup small cauliflower florets about 50g
- 1/4 cup green peas about 35g
- 1 1/2 cups basmati rice 300g
- 3 tablespoons ghee divided
- 2 teaspoons lemon juice
- 2 tablespoons raw cashews
- 2 tablespoons golden raisins
- 8 ounces paneer cut into cubes, 225g
- 2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 1/2 medium green bell pepper chopped
- 1/4 cup store-bought fried onions divided
- 1 cup warm whole milk 240ml
- 1 pinch saffron threads
- Whole spices for rice: 1 teaspoon black peppercorns 1/2 teaspoon whole cloves, 1 teaspoon cumin seeds, 2 bay leaves, 1 black cardamom pod, 1 piece mace, 1 cinnamon stick, 3 fresh green chilies
- Whole spices for gravy: 1/2 teaspoon whole cloves 1 teaspoon cumin seeds, 2 bay leaves, 1 piece mace, 1 cinnamon stick
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Cover with fresh water and soak for 30 minutes, then drain well.
- In a medium bowl, mix the yogurt, 2 tablespoons biryani masala, turmeric, chili powder, salt, and ginger-garlic paste. Stir in half of the mint, half of the cilantro, the carrots, green beans, cauliflower, and peas. Let marinate for 30 minutes.
- Steep the saffron threads in the warm whole milk and set aside.
- Bring a large pot of water to a boil. Add the whole spices for the rice, 1 teaspoon of ghee, and the lemon juice. Stir in the drained rice and boil for 5 minutes, or until the rice is 80 percent cooked. Drain the rice and set aside.
- In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of ghee over medium heat. Fry the cashews, raisins, and paneer cubes until golden brown. Remove them with a slotted spoon and set aside.
- Add the vegetable oil to the same pot. Add the whole spices for the gravy and toast for 30 seconds. Add the sliced onion and cook until golden brown, about 8 minutes. Stir in the bell pepper and cook for 2 minutes.
- Pour the marinated vegetables into the pot. Cook over medium heat for 10 minutes, stirring occasionally, until the vegetables are almost tender. Stir in half of the fried paneer, cashews, raisins, and 2 tablespoons of the fried onions.
- Spread the partially cooked rice in an even layer over the vegetable mixture. Top with the remaining mint, cilantro, paneer, cashews, raisins, and fried onions. Sprinkle 1 teaspoon of biryani masala over the top and pour the saffron milk evenly over the rice.
- Cover the pot with a tight-fitting lid. Reduce the heat to the lowest setting and simmer for 20 minutes. Remove from the heat and let it rest for 10 minutes before gently fluffing and serving.
Notes
