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Paneer Biryani

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This authentic paneer biryani is layered with fragrant basmati rice, spiced yogurt-marinated paneer, caramelized onions, and saffron for a rich and flavorful meal. A fool-proof dum-style recipe perfect for special occasions or comforting family dinners.

Ingredients

  • 4 tablespoons ghee
  • 1 large yellow onion, thinly sliced
  • 0.75 lbs paneer, cut into 1-inch cubes
  • 1/2 red pepper, cut into 1-inch cubes
  • 1 small red onion, cut into 1-inch cubes
  • 2 teaspoons biryani masala
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 teaspoons kosher salt
  • 2 teaspoons Kashmiri red chili powder
  • 1/3 teaspoon ground turmeric
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1 tablespoon lemon juice
  • 3/4 cup plain yogurt
  • 1 medium ripe tomato, pureed
  • 2 cups extra long grain basmati rice
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 star anise
  • 3 green cardamom pods
  • 6 cloves
  • 1 1/2 tablespoons kosher salt
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon saffron
  • 2 tablespoons warm milk
  • 1/4 cup raw unsalted cashews (optional)
  • 2 teaspoons ghee for frying cashews (optional)

Instructions

  1. In a medium bowl, mix yogurt, ginger paste, garlic paste, salt, biryani masala, turmeric, red chili powder, lemon juice, and mint leaves until well combined.
  2. Add paneer, red pepper, and red onion to the marinade. Toss gently to coat evenly. Cover and marinate for 30 minutes.
  3. Soak saffron in warm milk and set aside.
  4. Fry cashews in ghee until golden brown or air fry at 300°F for 4 minutes. Set aside.
  5. Rinse basmati rice several times until the water runs clear. Soak in 4 cups of water for 20 minutes.
  6. Heat ghee in a heavy-bottomed pan over medium heat. Add sliced onions and cook, stirring often, until golden brown, about 15 to 20 minutes. Remove half of the onions and reserve.
  7. In a large pot, bring 8 cups of water to a boil. Add cumin seeds, bay leaves, star anise, cardamom, cloves, and salt.
  8. Drain the soaked rice and add it to the boiling water. Cook uncovered for 5 to 6 minutes until the rice is about 80% cooked. Drain immediately.
  9. Add pureed tomato to the pan with remaining onions and ghee. Cook for 5 minutes, stirring frequently.
  10. Add the marinated paneer and vegetables to the pan. Cook gently for about 5 minutes until heated through without overcooking the paneer.
  11. Layer the partially cooked rice over the paneer mixture. Drizzle saffron milk over the top and garnish with reserved fried onions and cashews.
  12. Seal the pot tightly with foil and cover with a lid. Cook on low heat for 20 minutes.
  13. Let the biryani rest for 10 minutes before serving. Garnish with chopped cilantro and gently fluff the rice with a fork.
  14. Serve hot with raita and lemon wedges.

Notes

  • Use aged extra-long grain basmati rice for the best texture and aroma.
  • Avoid overcooking the paneer to keep it soft and tender.
  • You can substitute paneer with tofu for a vegan-friendly variation.
  • For extra richness, drizzle a little melted ghee before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/paneer-biryani/