Paneer Biryani is a true treat for anyone who loves vegetarian food. Soft paneer cubes cooked with fragrant basmati rice,
fresh herbs, and flavorful spices make this dish hard to resist. It’s the kind of biryani you can serve at a family get-together, a festival, or even on a lazy Sunday,
and it will still feel special. The best part is that it doesn’t take too much effort, yet the taste turns out just like the biryani you’d order at a good restaurant.
Ingredients
For Rice:
2 cups basmati rice (soaked for 30 minutes)
4 cups water
1 bay leaf
2–3 green cardamoms
1 black cardamon
4–5 cloves
1 cinnamon stick
1 tsp salt
For Paneer Marination:
250 g paneer (cut into cubes)
½ cup thick curd (yogurt)
1 tsp ginger-garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp cumin powder
1 tbsp lemon juice
Salt to taste
For Biryani Masala:
2 medium onions (thinly sliced)
2 medium tomatoes (chopped)
2 green chilies (slit)
½ cup fresh coriander leaves (chopped)
½ cup fresh mint leaves (chopped)
2 tbsp oil or ghee
1 tsp biryani masala powder
A few saffron strands soaked in 2 tbsp warm milk (optional)
Step 1: Cook the Rice
Heat water in a large pot and add the whole spices along with a little salt. Once the water starts boiling, add the soaked basmati rice. Cook it until the grains are about 70% done – they should be soft but still hold their shape. Drain the rice gently and keep it aside for layering later.
Step 2: Marinate the Paneer
Take a mixing bowl and add curd, ginger–garlic paste, all the spices, lemon juice, and a little salt. Stir everything well to make a smooth marinade. Now add the paneer cubes and coat them gently so each piece is covered with the mixture. Keep it aside for 20–30 minutes to soak up all the flavors.
Step 3: Prepare the Masala
Heat oil or ghee in a pan. Fry onions until golden brown. Add tomatoes and green chilies, and cook until soft. Add marinated paneer, biryani masala, coriander, and mint leaves. Cook for 5 minutes on low flame.
Step 4: Layer the Biryani
In a heavy-bottom pan, spread a layer of rice, then a layer of paneer masala. Repeat until all rice and paneer are used. Sprinkle saffron milk (if using) on top.
Step 5: Dum Cooking
Cover with a tight lid. Cook on very low flame for 15–20 minutes. Switch off the flame and let it rest for 10 minutes before serving.
🍽️ Serving Suggestions
Paneer Biryani tastes best when served hot, straight from the pan. To make the meal more complete and refreshing, you can pair it with:
Onion Raita – The coolness of yogurt with crunchy onions balances the rich flavors of biryani.
Fresh Green Salad – Sliced cucumbers, tomatoes, and onions add a light and healthy touch.
Crispy Papad or Pickle – A crunchy papad or a tangy pickle on the side makes the meal even more satisfying.
Together, these simple add-ons turn your Paneer Biryani into a perfect feast.