Paneer biryani
Enjoy the rich flavours of paneer biryani, a wonderful dish that blends fragrant basmati rice with spiced paneer. This recipe is made with soft, marinated paneer and a delicious masala sauce using onions, tomatoes, and cashew nuts, all steamed to perfection. Aromatic spices such as cardamom, cinnamon, and cloves intensify every bite, while saffron milk and kewra water add an exotic flair. Are you ready for the challenge of creating this irresistible and classic dish?
Ingredients
Rice
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340 g
Basmati rice
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1½ tsp
Salt
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3
Bay leaves
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5
Cardamom pods
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1 tsp
Cumin seed
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1
Small cinnamon stick
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5
Whole clove
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Marinated paneer
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2
Garlic cloves
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1 tbsp
Ginger, freshly grated
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1
Green chilli pepper
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150 g
Arla® Skyr Creamy 450g
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1 tsp
Garam masala
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1 tsp
Turmeric
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½ tsp
Chilli flakes
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1 tsp
Salt
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1 tsp
Kasuri methi
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Masala
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2
Large tomatoes
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3
Onions
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3 tbsp
Oil
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30 g
Cashews nuts
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1 handful
Fresh mint
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1 handful
Fresh coriander
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½ tsp
Kewra water
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Lemon wedges, to serve
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Instructions
Rice
Marinated paneer
Masala
Layering and steaming
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
After frying, coat the paneer in the spiced yoghurt marinade and let it rest for longer if time allows. Even a short marinating time adds flavour, but a longer rest helps the spices cling more evenly and softens the surface after frying. Store-bought paneer works best with this technique, as sometimes homemade paneer can break up when marinated for long periods.
Once the biryani is layered, do not stir it. Stirring breaks up the paneer masala and mixes it into the rice, which defeats the purpose of a layered biryani. Add the paneer masala to the pot first, then spoon the partially cooked rice over the top in loose, even layers. Avoid pressing the rice down, as this can disturb the paneer underneath and affect how the rice steams. When the biryani is finished, turn off the heat and let it rest for 10-15 minutes so the layers can settle before serving.
FAQ: Questions about paneer biryani
Paneer biryani can be a challenging dish to make, but our answers to the most commonly asked questions will help you stay in control, no matter what.
What is paneer biryani?
Paneer biryani is a layered vegetarian Indian rice dish made with spiced basmati rice and marinated paneer. The rice is par-cooked with whole spices such as bay leaves, cardamom, cinnamon, cloves, and cumin, while the paneer is lightly fried and coated in a yoghurt-based spice marinade. It is topped with fried onions, fresh herbs, saffron milk, and kewra water. Everything is layered and gently steamed together, so the rice absorbs the flavours of the paneer and spices.
How do I fluff the paneer biryani without breaking the rice?
Let the biryani rest, still covered, for 10-15 minutes after cooking. This allows the basmati rice grains to firm up and makes them less likely to break. Instead of stirring it, use a large fork or a slotted spoon and gently lift the rice from the sides of the pot in short, light motions. Rotate the pot as you go and repeat this process all the way around the edges. This keeps the long grains separate but also lightly mixes in the masala and paneer without breaking them up.
What can I use instead of kewra water?
Instead of kewra water, add ½ teaspoon of rose water to the rice along with the saffron milk. Rose water gives a delicate, sweet flavour with floral aroma, while kewra water is floral and fruity with slightly musky notes. If you do not have rose water either, simply leave it out. The biryani will still be aromatic thanks to the spices, herbs, and saffron.
How do I store leftover paneer biryani?
If there is any leftover paneer biryani, you can store it in the fridge for 2-3 days. Cool the biryani quickly by spreading it out in a shallow dish and letting it reach room temperature within 1-2 hours. Transfer it to a shallow, airtight container and store it in the main part of the fridge. If you need to store it longer, freeze the biryani within 24 hours of cooking in freezer-safe airtight containers. Consume within 1 month to ensure it stays tasty. Always reheat the biryani until it is steaming hot before serving.
Nutritional values per serving
Energy:
483 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.9 g |
| Protein | 9.1 % | 10.8 g |
| Fat | 28.4 % | 15.5 g |
| Carbohydrates | 62.5 % | 74.4 g |
You may also like
Discover our tasty paneer biryani recipe
What better way to improve your curry-making skills and delight your taste buds than trying our paneer biryani recipe? You will love the way the aromatic basmati rice pairs with the rich flavours of marinated paneer. This dish features all the essential elements for a memorable biryani, with layers of soft, spiced paneer and fluffy, delicately seasoned rice.
The rice is infused with the fragrance of whole spices, including cardamom, cinnamon, cloves and bay leaves. Together, they capture the very essence of an authentic biryani. Even while cooking, you will be amazed at how the spices infuse your kitchen with a comforting aroma, in preparation for a delicious meal ahead. Ideal for all the family, or a cosy night in.
Crispy and tender paneer coated in warm spices
The paneer is shallow fried, just enough to take on some colour from the hot oil, leaving it crispy on the outside but tender and creamy inside. The paneer is then left to soak in a spicy yoghurt marinade of garam masala, turmeric, ginger, garlic, chilli flakes, salt, green chilli, and kasuri methi.
The moisture in the yoghurt gently rehydrates the outer layer of the paneer, taking away any dryness from frying. At the same time, the acidity in the yoghurt helps the spices cling to the surface and seep slightly into the paneer.
Slow-cooked layers with saffron milk and kewra water
Once layered, the paneer biryani is finished using a gentle stovetop steaming method. The paneer masala forms the base, topped with par-cooked rice, fried onions, mint, and coriander, then finished with saffron milk and kewra water. The saffron milk adds colour and a subtle warmth to the rice, while the kewra water contributes a delicate floral aroma that carries through the steam. This slow, undisturbed cooking helps the layers settle while keeping the rice light and aromatic.
Enjoy a traditional Indian meal for dinner
With roots in Persian cuisine, biryani became firmly embedded in Indian food culture, where it evolved into the richly layered and aromatic dish we know today. Once reserved for special occasions, paneer biryani now brings a sense of celebration to the table, whether served for a relaxed family dinner or a festive gathering. If you are making this dish to entertain, we recommend you prepare a few little extras for the occasion.
For an authentic experience, serve a small starter of vegetable pakoras. A crunchy kachumber salad made with finely chopped onions, cucumber, tomatoes, and coriander, drizzled with lemon juice, makes an excellent side dish to complement your paneer biryani.
We also have plenty of other paneer recipes to explore. Try paneer karahi, kadai paneer, chilli paneer, or matar paneer.
Give the recipe your own touch
Paneer biryani is itself a variation of the traditional meat versions of biryani. Why not take inspiration from regional variations and incorporate these ideas into your own dish?
Andhra paneer biryani is a spicier example, with green or red chilli paste, star anise, and peanuts. South Indian or Tamil style uses jeera samba rice, which is smaller than basmati and has a distinct flavour; it is often combined with coconut-based masala sauces. Bengali style features soft, slow-cooked potatoes and boiled eggs for an interesting texture-flavour combination.
There are also fusion variations which borrow ingredients and techniques from other famous dishes. Paneer tikka biryani uses tandoori spices for its marinade; the paneer is then grilled before being layered into the saucepan. Hariyali paneer biryani uses spinach, coriander and green chillies for an eye-catching bright green marinade. Play around with the flavours and have fun in the kitchen!
There is more to paneer than meets the eye. Check out our article “What is paneer?” or see how it compares to other cheeses and tofu in “Paneer vs tofu”, “Paneer vs halloumi”, and “Paneer vs cottage cheese”.
