Paneer Biriyani Recipe

Prepare and marinate paneer

Gently toss 400 g paneer cubes with 3 tbs yogurt, 1 tbs ginger-garlic paste, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1 tsp salt, 1 tbs lemon juice and 1 tbs oil. Mix gently so paneer doesn't break. Marinate for 20–30 minutes while you prepare other components.

Rinse and soak

Rinse 2 cups basmati rice under cold water until water runs clear. Soak the rice in cold water for 20–30 minutes, then drain.

Par-cook the rice

Bring 3.5 cups water to a boil in a large pot. Add 1 tsp salt, 2 bay leaves, 4 green cardamom pods, 1-inch cinnamon stick and 4 cloves. Add drained rice and boil uncovered on high until rice is about 70–80% cooked (grains still have a bite) — about 6–8 minutes depending on rice. Drain rice in a sieve and set aside, discarding whole spices from the pot or keeping for layering as you prefer.

Fry onions (if not using store-bought)

If you don't have ready-made fried onions, thinly slice 1.5 cups onion and fry in 2–3 tbs oil over medium heat until deep golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Reserve 1 tbs oil in the pan for the base.

Cook the masala

In a heavy-bottomed wide pan or Dutch oven, heat 3 tbs oil + 1 tbs butter over medium heat. Add 2 slit green chilies and 1 tbs ginger-garlic paste; sauté for 30–40 seconds until raw smell reduces. Add 1 cup chopped tomato and cook until soft and oil begins to separate, about 5–6 minutes. Add 2 tsp biryani masala, 1 tsp coriander powder, 0.5 tsp cumin powder and 1 tsp Kashmiri red chili powder; cook 1–2 minutes to bloom the spices. Stir in 0.5 cup chopped mint and 0.5 cup chopped coriander.

Add marinated paneer

Gently add the marinated paneer to the pan and cook on medium-low for 3–4 minutes, stirring gently once or twice so the paneer absorbs flavors but does not crumble. The paneer should be coated and warmed; avoid overcooking to prevent rubbery texture. Remove about one-third of the paneer pieces and set aside for final garnish (optional).

Prepare saffron milk

Warm 3 tbs milk and add 8 saffron strands; let steep for 5–10 minutes until milk is fragrant and colored.

Assemble layers

On top of the paneer masala (in the same heavy-bottomed pan) spread half of the par-cooked drained rice in an even layer. Sprinkle half of the reserved fried onions (birista), half of the saffron milk, a tablespoon each of chopped mint and coriander, and a pinch (about 1/2 tsp) of garam masala. Add the remaining rice as a second layer and repeat with the remaining fried onions, saffron milk, mint, coriander and another pinch of garam masala. Scatter the reserved paneer pieces and optional fried cashews/raisins on top.

Seal and cook on dum

Cover the pan with a tight-fitting lid. If lid is not tight, seal edges with dough or foil to trap steam. Cook on very low heat (place pan on a heat diffuser/tawa if possible) for 20–25 minutes to allow flavors to meld (dum). Alternatively, place in a preheated oven at 160°C (320°F) for 20 minutes.

Rest and fluff

Turn off heat and let the biryani rest, sealed, for 10 minutes. Remove lid, gently fluff with a fork from the edges downward so rice and paneer layers remain distinct. Taste and adjust salt if needed.

Transfer Paneer Biryani to a serving dish. Garnish with extra fried onions, chopped coriander and mint, and lemon wedges. Serve hot with raita (yogurt-cucumber or mint raita), salad or a simple dal.