Paneer Biryani Recipe
- Total Time: 1 hour 30 minutes
- Yield: 5 servings 1x
Description
Paneer Biryani is a fragrant and flavorful rice dish, layered with aromatic spices and tender paneer, perfect for a special meal.
Ingredients
- 2 cups (480 ml) basmati rice
- 250 grams paneer, cut into pieces
- Whole garam masala (1 tsp shahi jeera, 1/4 tsp nutmeg, 1/4 tsp mace, 1/2 tsp pepper, 4 cloves, 4 cardamom pods, 1-inch cinnamon stick, 2 bay leaves)
- 2 onions, sliced
- 2 tbsp ginger garlic paste
- 2 tbsp (30 ml) ghee
- Salt, to taste
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup (120 ml) yogurt
- 1/4 tsp saffron strands, soaked in 2 tbsp warm milk
- 2 green chilies, slit
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 cup fried onions (optional, for garnish)
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- In a large pot, bring water to a boil. Add the soaked rice and cook until 70% done. Drain and set aside.
- Heat oil in a deep pan over medium heat. Fry the paneer pieces until golden brown. Remove and set aside.
- In the same pan, add ghee and heat over medium heat. Add sliced onions and whole garam masala. Sauté until the onions are golden brown.
- Add ginger garlic paste and sauté for 2 minutes until the raw smell disappears.
- Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well.
- Add yogurt, green chilies, coriander leaves, and mint leaves. Cook for 5 minutes until the oil separates.
- Layer the cooked rice over the masala mixture. Sprinkle saffron milk over the top.
- Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and the flavors are absorbed.
- Garnish with fried onions if using, and serve hot.
Notes
- For a richer flavor, use aged basmati rice.
- You can substitute tofu for paneer to make it vegan.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently to avoid drying out the rice.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 750
- Fat: 18
- Carbohydrates: 60
- Fiber: 3
- Protein: 15
- Cholesterol: 40
If You Liked This Recipe, You’ll Love These
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- Our Favorite Chicken Tinga Recipe
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Frequently Asked Questions
Why cook the basmati rice to only 70% before layering?
Cooking the rice to 70% done first (by boiling in water, then draining) allows it to finish cooking in the sealed pan during the 20–25 minute low-heat dum step, absorbing the saffron milk and masala flavors without becoming mushy or overcooked.
Why fry the paneer before adding it to the biryani?
The recipe fries the paneer pieces until golden brown before layering. Frying firms up the paneer so it holds its shape and develops a lightly crispy exterior that contrasts with the tender rice, rather than turning soft and crumbly during the final steam.
Can I make this vegan?
Yes — the notes say you can substitute tofu for paneer to make the biryani vegan. Use firm tofu and fry it in the same manner as the paneer before layering. 
I ve been cooking this recipe since 2009
Very much easy to remember n gives very nice aroma….my family has stopped eating biryani in restaurants….all thanks to u sweetheart ?
Your recipes is awesome and so easy to cook.
After preparing we took together with my family member then it was so toothsome. I like it very much nd my family member also like it….
Hi Anita,
Panee Biryani receipee is just awsome and so easy to cook. I stay in a joint family and all my family members loves it.
Your receipee makes my day special.
Thank You.. God Bless.
Regards,
Krutika.