Paneer Biryani is a fragrant and flavorful Indian dish made with basmati rice, marinated paneer (Indian cottage cheese), and aromatic spices. Layered with caramelized onions and fresh herbs, it’s slow-cooked to perfection for a rich and satisfying meal. Serve with raita or salad for a delightful dining experience.
Ingredients
For Paneer Marination
Curd2tbsp
Red Chilly Powder1tsp
Turmeric1/4tsp
Coriander Powder1/2tsp
Garam Masala1/4tsp
Kasturi Methi1/2tsp
Salt1/2tsp
For Masala
Onions (blended)
Tomatoes (blended)
Cashews (blended)
Garlic (blended)
For Paneer Gravy
Oil & Butter (as per requirement)
Cumin Seeds1/2tsp- Bay Leaf & Khada Masala (as per requirement)
- Sliced Onion1
Kashmiri Chilly Powder1tsp
Blended Masala2tbsp
Marinated Paneer
Water (as per consistency)- Kasturi Methi1/2tsp
For Layering
Cooked Basmati Rice- Paneer Gravy
Coriander Leaves
Mint Leaves- Garam Masala
Saffron- Cashews (for garnish)
Nutrition (per serving)
Calories
8.8kcal (0.44%)
Protein
0.4g (0.76%)
Carbs
1.1g (0.41%)
Sugars
0.3g (0.6%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
How to make Paneer Biryani
Prepare Paneer Marination
- Step 1
In a bowl, mix curd, red chilly powder, turmeric, coriander powder, garam masala, kasturi methi, and salt.
- Step 2
Add paneer cubes to the mixture and coat them well. Let it marinate for at least 20 minutes.
Prepare Masala
- Step 1
Blend onions, tomatoes, cashews, and garlic into a smooth paste. Set aside.
Cook Paneer Gravy
- Step 1
Heat oil and butter in a pan. Add cumin seeds, bay leaf, and khada masala, and sauté until aromatic.
- Step 2
Add sliced onions and cook until golden brown.
- Step 3
Mix in Kashmiri chilly powder and the blended masala. Cook until the oil separates.
- Step 4
Add the marinated paneer and mix gently. Adjust the consistency with water as needed.
- Step 5
Sprinkle kasturi methi and cook for a few more minutes. Set aside.
Layer the Biryani
- Step 1
In a deep pot, start with a layer of cooked basmati rice.
- Step 2
Add a layer of paneer gravy, followed by coriander leaves, mint leaves, and a sprinkle of garam masala.
- Step 3
Repeat the layers until all the rice and gravy are used, finishing with a layer of rice.
- Step 4
Top with saffron and garnish with cashews.
- Step 5
Cover and cook on low heat for 15-20 minutes to allow the flavors to meld.
Nutrition (per serving)
Nutrition (per serving)
Calories
8.8kcal (0.44%)
Protein
0.4g (0.76%)
Carbs
1.1g (0.41%)
Sugars
0.3g (0.6%)
Healthy Fat
0.2g
Unhealthy Fat
0.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Soak basmati rice for 30 minutes before cooking to ensure long, fluffy grains.
Use fresh herbs like coriander and mint for the best flavor.
For a richer taste, use ghee instead of oil while cooking the gravy.
Layer the biryani in a heavy-bottomed pot to prevent burning.
Let the biryani rest for 10 minutes after cooking before serving to enhance the flavors.
FAQS
Can I use store-bought paneer for this recipe?
Yes, store-bought paneer works perfectly fine. Just ensure it is fresh and soft.
Can I make this biryani vegan?
Yes, you can replace paneer with tofu and curd with a plant-based yogurt to make it vegan.
What is the best rice to use for biryani?
Basmati rice is ideal for biryani due to its long grains and aromatic flavor.
How do I prevent the biryani from sticking to the pot?
Use a heavy-bottomed pot and cook on low heat. Greasing the pot with a little ghee or oil can also help.
Can I prepare the paneer gravy in advance?
Yes, you can prepare the paneer gravy a day in advance and refrigerate it. Reheat before layering the biryani.
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Abhishek Boke
(@kautumbikkitchen)
Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting...
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