Paneer 65 Biryani Recipe

Prepare the marinade

In a large bowl combine thick yogurt, ginger-garlic paste, red chili powder, kashmiri chili (if using), garam masala, coriander powder, black pepper, lemon juice, salt, cornstarch, and rice flour/semolina. Whisk until smooth and well combined.

Marinate paneer

Add the paneer cubes to the marinade and toss gently to coat every piece. Cover and refrigerate for at least 30 minutes, up to 2 hours. If short on time, marinate 15 minutes.

Pan-fry the paneer

Heat 4 tbs oil in a nonstick skillet over medium-high heat. When hot, add marinated paneer cubes in a single layer (work in batches if needed). Shallow-fry for about 2 minutes per side until edges are golden and slightly crisp. Remove and drain on paper towels. Set aside.

Par-cook the rice

Rinse basmati rice thoroughly and soak 20 minutes. In a large pot bring 3.5 cups water to a boil with 1.5 tsp salt, bay leaves, cardamom, cloves, cinnamon, and mace. Drain soaked rice and add to boiling water. Cook uncovered on high until rice is 70-80% done (about 6-7 minutes); grains should still have a slight bite. Drain rice in a colander and set aside, discarding whole spices or reserving for layering if preferred.

Prepare saffron milk

Warm 3 tbs milk and crumble saffron strands into it. Let steep while you prepare the masala so milk turns a light golden color.

Make the biryani base

In a heavy-bottomed wide pan or Dutch oven heat 3 tbs oil and 1 tbs butter over medium heat. Add cumin seeds and let them sputter. Add half of the sliced onions and sauté until soft and just beginning to brown (5-7 minutes). Add green chilies, julienned ginger, and sliced garlic; sauté 1-2 minutes until fragrant. Add chopped tomato and cook until softened and oil starts to separate (3-4 minutes).

Season the base

Stir in turmeric, coriander powder, red chili powder, and biryani masala. Cook 1 minute to bloom the spices. Add chopped mint and cilantro; stir to combine. Taste and adjust salt if needed.

Layer in fried paneer

Reduce heat to low. Spread the shallow-fried paneer pieces over the masala base in an even layer. Sprinkle half of the fried onions and half of the chopped cilantro and mint over the paneer. Drizzle half of the saffron milk and 1/2 tbs lemon juice evenly over the layer. Sprinkle a light dusting of ground black pepper.

Layer the rice

Gently spread half of the par-cooked rice over the paneer layer, using back of a spoon to level. Sprinkle a little fried onions, chopped mint and cilantro, and a few saffron milk drops. Add the remaining rice as the final layer and top with the remaining fried onions, herbs, saffron milk, roasted cashews and raisins (if using), and a drizzle of ghee or butter.

Seal and steam (dum)

Cover the pan with a tight-fitting lid. For an even better seal, place a layer of aluminum foil over the pot before putting on the lid. Cook on very low heat for 18-22 minutes to allow flavors to meld and rice to finish cooking gently. Alternatively, place the covered pan on a griddle/tawa over low heat to prevent direct high heat on the pot bottom.

Rest and finish

Turn off heat and let the biryani rest, covered, for 10 minutes. After resting, gently fluff the rice from the edges into the center with a fork, taking care not to break rice grains or smash paneer. Squeeze remaining 1/2 tbs lemon juice over top, and sprinkle remaining fresh cilantro and mint.

Scoop Paneer 65 Biryani onto plates, making sure to get both rice and paneer in each serving. Serve hot with raita (yogurt cucumber), sliced onions with lemon, and a simple salad. Leftovers keep refrigerated in an airtight container for up to 2 days; reheat gently to avoid toughening the paneer.