Paneer Biryani


Paneer Biryani, unlike other regular Vegetable Biryani is an enhanced version of Pulao Rice.Perfect to make for a celebration or even as a part of weekend Menu.


Paneer Marination

  • 500g Paneer, cubed
  • 1.5 Cup Yogurt
  • Salt to taste
  • 1 Tsp Chilli Powder
  • 3/4 Tsp Turmeric Powder
  • 1 Tsp Kasturi Methi ( Dried Fenugreek Leaves)
  • 1 Tsp Garam masala
  • 1/2 Tsp Cardamom Powder
  • 1 Tblsp Ginger Garlic Paste
  • 1 Tsp Coriander Leaves
  • 1 Tsp Mint Leaves
  • 1 Green Chillies finely Chopped is optional

Fried Onions

  • 3 Medium Sized Onions or 2 Large Onion thinly sliced and airfryed.


  • 2 Cups of Rice
  • 6 Cups of Water
  • 11/2 Tsp Salt

Whole Spices (Garam Masala’s)

  • 1 Cinnamon Stick
  • 3 Bay Leaves
  • 10 Cloves
  • 4 Cardamom
  • 1 Black Cardamom

For layering

  • 3 Tsp of Finely Chopped Mint Leaves
  • 2 Pinch of Saffron soaked in 6 Tsp hot milk
  • 1 Tsp of Cinnamon Cardamom Cloves Powder
  • 4 Tbslpn of Butter or Ghee
  • Fried Onions


Paneer Marination

  1. In a large bowl add all the ingredients for marination and set aside minimum of 30 minutes. It can stay marinated for 2 hours or so if time permits.

Prepare fried Onions

  1. I have airfryed my Onions for a healthy alternative. If you like, you could fry them. Heat Oil in a pan and add the sliced onions. Fry them in medium flame until golden brown. Set them aside.

Rice preparation.

  1. Wash and Rinse the rice a couple of times and allow them to sit for atleast 30 minutes.
  2. To a large pot, add the boiling water from the kettle followed by the whole spices and Salt.
  3.  Now add the rice and allow it to cook just 50%. To test, pick up one of the rice grain and check, it should break into halves.
  4. Drain all the water at this stage and set the rice aside.


  1. To the Cocotte, add the Butter or even a combination of butter and oil. Now add the marinated Paneer and layer them tidily.
  2. Layer the paneer with all the rice.
  3. Top it with fried onions, saffron soaked in milk, Cinnamon Cardamom Cloves Powder,Finely chopped mint leaves and some more butter.
  4. Cover with a moist cloth and then place the tight lid.
  5. Allow the rice to cook in medium flame for 5 min and then for another 5 minutes in low flame.
  6. Turn off the flame and set it aside. Since the cocotte would retain the heat, Biryani will tend to cook further.
  7. Serve them hot along with a bowl of Onion Raita. You could also pair Paneer Biryani wit Cucumber Raita,Plum Raita or Boondi Raita.