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Paneer Biryani

Serves 4
60 mins
350 Kcal
Paneer Biryani is a tasty and aromatic vegetarian dish that incorporates fresh Indian cheese called paneer with basmati long-grain rice, a comingling of spices, and various aromatic herbs. It's sometimes given during special occasions or else as part of festive celebrations. This recipe is an appropriate example of Indian traditions of biryani making, which are mainly meat-based but replace all the components with paneer to create a lip smacking vegetarian version. For paneer biryani, start marinating paneer cubes in a curd mixture with spices, like turmeric powder, garam masala powder, cumin seeds, and coriander powder. This marinade gives the paneer deep flavours while it cooks tender. Meanwhile, basmati rice is parboiled with whole spices like cardamom, cinnamon, and cloves which give an aromatic flavour to the rice. Slice onions and fry them in a heavy-bottomed pan until golden brown. Afterwards, the marinated paneer is further saut ed in that along with ginger, garlic, tomatoes, and other spices. Then, layers of half-cooked rice and paneer are alternately layered into the pot, and saffron-infused milk with herbs like mint and coriander are sprinkled in between the layers. Finally, the biryani is done on dum, or slow-cooked, by sealing the pot so that the ingredients steam gently, absorbing every flavour. The texture and flavour balance in the case of paneer biryani is noteworthy, with the softness of the paneer against fluffy spiced rice and enriching with caramelised onions and saffron. It preferably serves raita or some simple salad as a side, complementing the robust spicy flflavourThis vegetarian biryani fully justifies its popularity as a perfect blend of spices, textures, and aromas, making it very popular among both vegetarians as well as non-vegetarians.

Ingredients required for Paneer Biryani

  1. Coriander leaves
  2. 250 gms basmati rice
  3. 2 tbsp ghee
  4. 200 gms paneer
  5. 1 onion
  6. 2 medium tomato
  7. 1 tsp red chili powder
  8. 1/2 tsp turmeric powder
  9. Salt
  10. 1 tsp biryani masala
  11. Mint leaves

Cooking steps for Paneer Biryani

  1. 1
    Begin with washing 250 gms of basmati rice under running water. Continuing to clean it till the water becomes clear removes excess starch. This prepares the rice for fluffy cooking.
  2. 2
    After all this, wash and soak the rice in water for 30 minutes. This would allow the grains to absorb water, hence its proper cooking.
  3. 3
    After soaking it, drain out all the excess water. Put it aside to be used later.
  4. 4
    Add two tablespoons of ghee in a heavy bottom pan and heat on a medium flame. Ghee lends richness in flavour and aroma to the biryani.
  5. 5
    Fry 200 gms of paneer cubes in hot ghee till they turn golden brown. This shall take about 5-7 minutes. The frying brings out the flavour in the paneer.
  6. 6
    Take out the paneer from the pan when it is browned, and keep it on a plate. This will keep the paneer from getting burnt while the rest of the dish is being prepared.
  7. 7
    To the same pan, add one finely chopped onion. Now saut the onions over medium heat till they turn golden brown, approximately 5 minutes. This will add sweetness to the dish.
  8. 8
    Mix in 1 tablespoon of ginger-garlic paste in the pan. Saut for about 1-2 minutes or till the raw smell of the ginger/garlic disappears. This will form a fragrant base for the biryani.
  9. 9
    Add chopped tomatoes, red chilli powder, turmeric powder, biryani masala, and salt. Toss this together until it turns mushy, which will take 5 minutes.
  10. 10
    Put the fried paneer cubes again into the pan. Mix everything well and cook for about 2 to 3 minutes to let the paneer soak all the flavours of the spices.
  11. 11
    Take another vessel and boil one litre of water. Make sure the water is boiling, meaning rolling boil, so that it can cook out the rice in the same manner.
  12. 12
    Pour the soaked and drained rice into the boiling water.
  13. 13
    Let this cook until it is 70% done, about 5-7 minutes. It should still have a little bite into it.
  14. 14
    Let out some of the partially cooked rice from the boiling water with a sieve or colander without leaving any water inside the rice.
  15. 15
    Spread half-cooked rice layers over the paneer mixture, and now, add a handful of chopped coriander and mint leaves for some freshness. Cover the lid and cook on low flame for about 20 to 25 minutes. The steam will infuse everything well together.
  16. 16
    Once ready at 25 minutes, gently open the lid, fluff it with a fork, separate grains, and serve hot with raita or your chosen side dish.

Shop Ingredients

Tomato (2 medium)
39
1
47
1
Biryani Masala (1 Tsp)
65
1
224
1
224
1
224
1
65
1
90
1
90
1
65
1
135
1
195
1
Salt
27
1
21
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
75
1
Basmati Rice (250 gms)
79
1
349
1
339
1
197
1
220
1
99
1
453
1
97
1
289
1
157
1
Turmeric Powder (1/2 Tsp)
65
1
113
1
220
1
Paneer (200 gms)
100
1
207
1
92
1
95
1
90
1
246
1
140
1
99
1
Ghee (2 Tbsp)
384
1
585
1
297
1
540
1
148
1
635
1
355
1
549
1
701
1
129
1
Red Chili Powder (1 Tsp)
600
1
300
1
Onion (1)
48
1
37
1
91
1
130
1
60
1

FAQs

Can I use other types of rice in Paneer Biryani?

Long-grained basmati rice is the traditional choice for biryani, but jasmine or short-grain rice can be substituted. Just realise that cooking times and the ratio of water to rice will be different. Basmati, though, will yield the fluffiest, most separated structure necessary for this perfect biryani texture. If using a different variety of rice, use sufficient amounts of water for that variety and adjust the cooking period accordingly to avoid mushy results.

Can I make Paneer Biryani vegan?

Paneer can be replaced with tofu or a combination of vegetables such as bell peppers, carrots, and peas. Ghee can also be substituted with coconut or vegetable oil for the vegan version. Be sure that whatever spice or shop-bought biryani masalas you use are vegan-friendly, too. All cooking times are similar, except frying tofu takes less time. This version captures the flavour but is vegan friendly.

Can Paneer Biryani be prepared ahead of time?

Paneer Biryani can easily be prepared ahead. The paneer and masala mixture can be prepared well in advance, refrigerated for up to 2 days ahead, and then reheated. The masala is layered, and the rice is let to steam together. If you have mixed everything already, it is possible to even lightly heat it on low so the rice does not get mushy. In general, it is not advised to freeze biryani because thawing and heating would leave it pretty mushy, which ruins the texture of the rice and paneer.