When it comes to biryani, most people immediately think of rich, meaty versions like chicken or mutton biryani. But for vegetarians and even meat-lovers looking for a lighter yet flavorful alternative, Paneer Biryani is a true blessing!
In this blog, we will walk you through how to make paneer biryani step-by-step so that you can bring the restaurant-style magic straight into your home kitchen.
So, whether you’re planning a special weekend meal or a festive treat, this detailed guide on how to make paneer biryani will help you master it easily. Let’s dive right in!
Why Paneer Biryani?
Before we get to how to make paneer biryani, let’s quickly understand why this dish deserves a spot on your table:
Protein-rich: Paneer (Indian cottage cheese) is a great source of protein, especially important for vegetarians.
Flavor-packed: Marinated paneer combined with aromatic spices and fluffy basmati rice creates an irresistible combination.
Perfect for all occasions: From family dinners to festive feasts, paneer biryani fits every mood and moment.
Easier to cook: Compared to meat biryanis, paneer biryani requires less time to marinate and cook.
Now, let’s get into the exciting part — learning how to make paneer biryani!
Ingredients You’ll Need
Here’s everything you’ll need to make a delicious and aromatic paneer biryani:
For the Rice:
1.5 cups Basmati Rice (preferably aged)
5 cups water
2 bay leaves
4 cloves
2 green cardamoms
1 black cardamom
1-inch cinnamon stick
1-star anise
Salt (as needed)
For the Paneer Marinade:
½ cup thick yogurt (hung curd)
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon coriander powder
1 tablespoon lemon juice
Salt to taste
For the Biryani Gravy:
2 tablespoons ghee or oil
1 large onion (thinly sliced)
1 medium tomato (chopped)
1 green chili (slit)
2 tablespoons biryani masala
2 tablespoons chopped mint leaves
2 tablespoons chopped coriander leaves
¼ cup milk mixed with a few saffron strands
For Garnish (Optional):
Fried onions
Cashews and raisins sautéed in ghee
How to Make Paneer Biryani: Step-by-Step
Step 1: Prepare the Rice
Wash and soak the basmati rice in water for at least 30 minutes.
In a large pot, bring 5 cups of water to a boil. Add the whole spices (bay leaves, cloves, cardamoms, cinnamon, star anise) and salt.
Drain the soaked rice and add it to the boiling water.
Cook until the rice is 80% cooked (it should still have a slight bite).
Drain the rice and keep it aside. Spread it out to prevent sticking.
Step 2: Marinate the Paneer
In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, lemon juice, and salt.
Add paneer cubes and coat them well.
Cover and let it marinate for at least 20–30 minutes.
Pro Tip: If you have time, marinate it for an hour to allow the flavors to soak in deeply.
Step 3: Cook the Marinated Paneer
Heat 2 tablespoons of ghee in a non-stick pan.
Lightly sauté the marinated paneer pieces on medium heat for 2–3 minutes until they are slightly golden but still soft. Remove and keep aside.
In the same pan, add a little more ghee if needed. Sauté sliced onions until golden brown.
Add chopped tomatoes and cook until they soften.
Add green chili, biryani masala, mint, and coriander leaves. Stir well.
Gently mix the cooked paneer cubes into the gravy.
Note: The paneer should stay soft, so avoid overcooking at this stage.
Step 4: Layer the Biryani
Now comes the fun part of learning how to make paneer biryani — the layering!
In a heavy-bottomed pot, spread a layer of paneer gravy.
Next, spread half of the cooked rice evenly over it.
Drizzle a little saffron milk over the rice.
Repeat the layers — gravy, rice, saffron milk.
Top with fried onions, cashews, and raisins if you like.
Step 5: Dum Cooking (Slow Cooking)
Cover the pot tightly with a lid. (Seal with dough if needed to trap the steam.)
Place the pot on a tava or griddle and cook on the lowest flame for about 20 minutes.
Alternatively, you can preheat the oven to 180°C (350°F) and bake the biryani in an ovenproof dish for 20 minutes.
This slow cooking process ensures that all the flavors blend beautifully, creating the signature biryani aroma and taste.
Tips to Make the Best Paneer Biryani
Use good quality basmati rice: Long-grain rice with a nice aroma makes a huge difference.
Do not overcook the paneer: It should stay soft and juicy.
Balance the spices: Taste the gravy before layering to adjust salt and spice levels.
Fresh herbs are a must: Mint and coriander leaves add a burst of freshness.
Let it rest: After cooking, let the biryani sit for 10 minutes before serving. This helps settle the flavors.
Serving Suggestions
Paneer biryani is so flavorful that it doesn’t need much on the side. However, you can serve it with:
Boondi Raita
Onion Salad with Lemon
Green Chutney
Papad and Pickle
A cooling raita pairs wonderfully with the rich spices of the biryani.
Variations You Can Try
Once you master how to make paneer biryani, you can experiment with these exciting versions:
Paneer Tikka Biryani: Marinate paneer in tikka spices and grill before layering with rice.
Veggie-Paneer Biryani: Add sautéed vegetables like carrots, beans, and peas for a wholesome version.
Cheesy Paneer Biryani: Add a little grated cheese between the rice layers for a fusion twist.
Mughlai Style: Make it richer by adding nuts, raisins, and a dash of cream in the gravy.
Final Thoughts: Mastering How to Make Paneer Biryani
Now that you know how to make paneer biryani, you can recreate this classic at home anytime you crave it.
From the delicate aroma of basmati rice to the perfectly spiced, tender paneer cubes, every bite of this biryani promises pure joy.
Whether you’re a vegetarian biryani lover or simply someone looking to try a new recipe, paneer biryani will never disappoint. Plus, once you get the basics right, you can experiment with countless variations to suit your taste!
So, grab your apron, gather your ingredients, and treat your family to a delicious homemade paneer biryani recipe today!