Paneer Biryani Recipe

Prepare marinade

In a bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, salt and lemon juice. Mix until smooth.

Marinate paneer

Add cubed paneer to the yogurt mixture and gently toss to coat. Cover and refrigerate for 20–30 minutes to let flavors absorb.

Shallow fry paneer (optional)

Heat 2 tbs oil in a nonstick pan over medium heat. Add marinated paneer cubes in a single layer and shallow-fry until edges are golden (about 2 minutes per side). Remove and set aside on paper towel.

Rinse and soak rice

Rinse basmati rice under cold water until water runs clear to remove surface starch. Soak rice in cold water for 20–30 minutes, then drain.

Parboil rice

Bring 4 cups water to a rolling boil in a large pot. Add 1 tsp salt, cardamom, cloves, bay leaves, cinnamon stick and peppercorns. Add drained rice and cook uncovered on high heat until rice is about 70% cooked (firm center, roughly 6–7 minutes depending on rice). Drain rice in a colander and set aside.

Bloom spices and onions

In a heavy-bottomed wide pot (or Dutch oven) heat 3 tbs ghee/oil on medium. Add cumin seeds and let them sizzle for 10–15 seconds. Add thinly sliced onions and cook, stirring, until they turn golden brown and soft (about 10–12 minutes). Reserve 2 tbs of the browned onions for garnish if desired.

Add aromatics

Add slit green chilies and 1 tbs ginger-garlic paste to the pot. Sauté for 1–2 minutes until raw smell disappears.

Tomatoes and spices

Add chopped tomatoes, red chili powder, coriander powder, turmeric, kashmiri chili (if using) and 1 tsp salt. Cook on medium heat until tomatoes break down and oil/ghee begins to separate from the masala (about 6–8 minutes). Stir occasionally to prevent sticking.

Finish gravy

Stir in chopped coriander and mint leaves. Add the marinated (and fried, if done) paneer cubes gently to the masala. Mix so paneer is coated but not broken. Cook for 2–3 minutes just to heat the paneer through and allow flavors to combine. Turn off heat.

Prepare saffron milk

Soak saffron strands in 3 tbs warm milk for 5 minutes to release color and aroma. Keep aside.

Layer rice over gravy

Spread half of the parboiled rice evenly over the paneer gravy in the pot. Sprinkle half of the saffron milk, half of the fried onions, half of the chopped mint and coriander, a drizzle of melted ghee and half of the lemon juice. Then layer the remaining rice on top and repeat with the remaining saffron milk, fried onions, mint/coriander, ghee and lemon juice.

Seal pot for dum

Cover the pot with a tight-fitting lid. For a better seal, place a sheet of aluminum foil or a clean kitchen towel between pot rim and lid to trap steam (optional). Reduce heat to the lowest setting and cook on dum for 18–22 minutes so flavors meld and rice finishes cooking through.

Rest and fluff

Turn off heat and let the biryani rest, covered, for 5–10 minutes. Remove lid, gently fluff the rice with a fork so paneer pieces remain intact and ingredients mix evenly.

Top biryani with reserved fried onions, toasted cashews and raisins if using. Serve hot with raita, salad or lemon wedges.