Paneer Biryani Recipe | Easy Homemade Veg Paneer Dum Biriyani

Paneer Biryani Recipe | Paneer Biriyani Recipe | Veg Paneer Dum Biryani with detailed photo and video recipe. This is a straightforward dum-style biryani recipe made with marinated paneer cubes and long-grain rice. It is an ideal vegetarian biriyani alternative for non-meat eaters or paneer lovers. The recipe is easy to make and can be served for afternoon lunch boxes or late-night weekend dinners.

Ingredients (US cup = 240 ml)

To Cook Rice

• 1 cup aged basmati rice (200g)

• ¾ to 1 tsp salt

• ½ tbsp oil

• ½ tbsp lemon juice

Whole Spices

(or use ⅓ tsp garam masala if unavailable)

• ½ to 1 bay leaf

• 1 star anise

• 3 green cardamoms

• 1 inch cinnamon stick

• 1 black cardamom

• ½ strand mace

To Make Gravy

• 125 to 200 grams paneer (cut after frying)

• 3 tbsp ghee (divided)

• 1 cup thinly sliced onions (180g, 2 medium)

• ½ to 1 green chilli (optional)

• ¾ tbsp ginger garlic paste

• ¼ cup pureed tomatoes (¾ cup chopped tomato)

• ¾ to 1 tsp Kashmiri red chilli powder

• ¾ to 1 tsp biryani masala or garam masala

• ½ tbsp coriander powder

• ½ tsp roasted cumin powder

• ⅛ tsp turmeric

• ⅜ tsp salt (adjust as needed)

• ⅜ cup chopped mint leaves (divided)

• ⅜ cup chopped coriander leaves (divided)

• ⅝ cup yogurt (fresh, not sour)

• 1½ to 2 tbsp hot water

To Garnish

• 10 cashews

• 1½ to 2 tbsp raisins

For Saffron Milk

• ⅛ cup full-fat milk

• 1 to 1½ pinches saffron

• ½ tsp kewra or rose water (optional)

Preparation Steps

• Soak saffron in warm milk. Add kewra or rose water if using.

• Slice onions and green chilli. Rinse, chop mint and coriander.

• Rinse rice thoroughly and soak for 30 minutes.

Make Biryani Gravy

1. Heat 1 tbsp ghee in a heavy pan. Fry paneer block till golden. Cool and cut into cubes.

2. Fry cashews in a tsp ghee until golden. Add raisins, fry until plump. Set aside.

3. Wipe the pan, add rest of the ghee (save 1 tbsp) and fry onions on medium to high heat. Stir often until golden brown. Take out 2 tbsp and keep aside.

4. Reduce flame. Add whole spices, ginger-garlic paste, green chilli. Sauté until aromatic.

5. Add salt, spices (biryani masala, coriander, cumin, red chilli powder, turmeric).

6. Pour tomato puree. Cook until thick and aromatic.

7. Mix 2 tbsp of the masala with whisked yogurt. Add to the pan on low heat.

8. Cook until thick and oil appears on top. Add hot water.

9. Taste and adjust salt or spices. Add ¾ of mint, coriander, and fried paneer. Cover and keep aside.

Cook Basmati Rice

1. Boil water with salt, oil, and lemon juice.

2. Drain soaked rice and add to boiling water. Cook on high flame.

3. Cook till 95% done (al dente). Drain and shake off water gently.

Layer and Cook Paneer Biryani

1. Make sure both gravy and rice are hot before layering.

2. Spread rice evenly on top of the gravy.

3. Drizzle saffron milk on the rice. Add remaining mint, coriander, ghee, fried paneer, cashews, and raisins.

4. Cover the pot with foil or moist cloth. Put a heavy lid on top.

5. Cook on medium heat for 2–3 mins. Meanwhile, heat a tawa/griddle on high heat.

6. Place biryani pot on the hot tawa. Reduce heat to low and cook (dum) for 15–18 mins.

7. Turn off heat and rest for 20 mins before serving.

Serve Paneer Biryani

Always serve in layers—paneer masala from bottom, rice from middle, garnishes from top. Goes well with plain yogurt, raita, salad, or salan.

Conclusion

This paneer biryani recipe is perfect for weekends or small gatherings. With a few basic ingredients, you can prepare a flavorful one-pot meal. Make it once and adjust spice levels next time as per taste.

FAQs

Q. Can I use normal rice instead of basmati?

Basmati is preferred for aroma and texture, but you can use long grain rice with adjustments.

Q. How to prevent paneer from becoming hard?

Fry on medium heat and rest before cutting. Avoid overcooking after adding to gravy.

Q. What if I don’t have whole spices?

Use garam masala powder instead. About ⅓ tsp is enough.

Q. Can I skip yogurt?

Yogurt is important for the base gravy. You may use cashew or cream paste as an alternative.

Q. How to store leftover biryani?

Refrigerate in an airtight container. Reheat with a sprinkle of water on low heat.