The Paneer Biryani Recipe is a vegetarian variation of the favorite Hyderabadi Biryani Recipe. It follows the simple process of infusing the whole garam masala’s flavor into the paneer, making it as tastier as any other Hyderabadi Biryani. (step-by-step-recipe-photo-video)
About Paneer Biryani Recipe:
Paneer biryani is a delightful and aromatic dish that combines the rich flavors of spices with the soft, creamy texture of paneer. This recipe is particularly special to me because the first time I had it was when my husband made it.
I was instantly hooked by the heavenly taste and have since stopped buying paneer biryani from outside. Even my daughter, who usually prefers plain white rice, now loves biryani, but with one condition – it must be served with boondi ka raita.
In our house, paneer biryani has become a family favorite, especially because it is easy to make in large batches. This allows me to save time for my blogging and shooting videos. Speaking of videos, if you haven’t checked out my YouTube channel, please do!
Your support means a lot to me. 🙂
Now, let’s dive into the details of this unique and flavorful biryani recipe. The best part about this biryani is that it uses minimal spice powders, which keeps the flavors fresh and distinct.
Plus, this easy paneer biryani doesn’t involve the traditional dum process, making it quicker and easier to prepare.
You can also try my Kathal Biryani Recipe, popular on my Blog here.
Serving Suggestion:
This Vegetarian Biryani goes well with any kind of raita and Salan. You might want to check out some of my raita recipes like bhindi ka raita, boondi ka raita, mooli raita recipe, potato mint raita recipe, and cucumber raita.
If you love to have biryani along with some curry then you can check out Mirchi ka salan recipe I posted some time back.
Garnish with fried onions, fresh coriander, and mint leaves for added flavor.
Storage Suggestions:
Store any leftover paneer biryani in an airtight container in the refrigerator. It stays fresh for up to 2 days. It tastes even more flavorful than when it’s freshly made.
You might be thinking, how can I, someone who always encourages eating fresh and making just enough or at most consuming only a second serving, say this?
But yes, you heard it right—it’s me saying this because biryani is something you can make for two days and refrigerate.
Heat only as much as you want and keep the rest refrigerated. Trust me, it tastes delicious.
Additionally, I want to share something important: whenever you follow this process, serve some salads and curd along with the biryani so that you get other nutrients as well, and not just biryani. Otherwise, you might end up finishing it in just two servings. 🙂
Also, make sure to reheat it in a microwave or on the stove with a splash of water to avoid drying out.
Pro Tips:
Use fresh paneer for the best texture and flavor.
Soak the rice for at least 30 minutes before cooking to ensure it cooks evenly.
Do not over-fry the paneer to retain its softness.
Why You Should Make this Easy Paneer Biryani at Home:
Easy to prepare and doesn’t require the dum process.
Perfect for meal prepping and batch cooking.
It is a hit with both kids and adults.
It uses minimal spices, making it lighter and healthier.
Looking For Some More Recipes Like this:
Basics Ingredients Used to Make Paneer Biryani Recipe:
Basmati Rice: Long-grain rice works best for biryani. However, you can substitute it with any other type of rice as well.
Paneer: Fresh paneer is ideal for paneer biryani. Tofu can be used as a substitute for a vegan option.
Garam Masala: This biryani uses whole garam masala, which is an essential part of this biryani and has no substitute.
Curd: Adds a tangy flavor to the biryani. If needed, you can substitute it with Greek yogurt.
Mint Leaves: Fresh mint leaves add a refreshing flavor and aroma.
Coriander Leaves: Fresh coriander leaves enhance the taste and fragrance of the biryani.
Ghee: Adds richness and depth to the flavor. There isn’t a perfect substitute, but you can use butter or oil if needed.
Combination of Ghee and Oil: This biryani uses a combination of ghee and oil to achieve the perfect balance of richness and lightness.
Others: Garam masala powder, turmeric powder, chili powder, onions, tomatoes, and green chilies are crucial ingredients that contribute to the unique taste of this biryani.
Paneer Biryani Recipe
Ingredients
For Rice
- 2 cup Basmati Rice
- 3 tbsp Oil
- 1 inch Cinnamon stick
- 2 Black cardamom
- 2 Bay leaf
- 6 Green cardamom
- 1 Star anise
- 1/2 tsp Cloves
- 1 tsp Shahi jeera
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1/2 tsp Black pepper
- 1 Javitri
- 1.5 tbsp Salt
- Water
For Onion
- 3 Onion medium
- 1.5 tbsp Corn Flour
- Vegetable Oil as needed to deep fry
To Fry Paneer
- 400 gm Paneer
- Vegetable Oil
For Masala
- 2 inch Cinnamon stick
- 2 Black cardamom
- 2 Bay leaf
- 14 Green cardamom
- 2 Star anise
- 1 tsp Cloves
- 1 tsp Shahi jeera
- 1 tsp Cumin seeds
- 2 tsp Fennel seeds
- 1 tsp Black pepper
- 1 Javitri
- 3 Red chilli
- 2 Curry leaves sprig
- 8-9 Onion medium
- 5 Tomato medium
- 1 tbsp Ginger Garlic paste
- 4-5 Green Chilli
- 1/2 cup Mint Leaves
- 1/2 cup Coriander Leaves
- 1 cup Curd
- Salt to taste
- 3/4 cup Ghee
- 1/3 cup Vegetable Oil
- 1 tsp Turmeric powder
- 3 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Chilli powder
- 2 tsp Kashmiri chilli powder
- 1 tsp Garam masala powder
Instructions
Frying Onion
- Take the onion in a bowl and add the cornflour to it
- Mix so that the onion is well coated with the corn flour
- Fry the onions until it is crispy and golden brown
Frying Paneer
- Cut the paneer into small cubes about half inch in size
- Fry the paneer in small batches in the same oil that you had fried the onion and set them aside
- Ensure that you are not frying the paneer a lot. You just need to fry in such a way that the softness of the paneer is retained
Cooking Rice
- Boil water in a deep vessel, add all the garam masala one by one
- Now add the oil followed by the salt and let the water boil for some time
- Now add the soaked rice and cook it until the rise is about 95% done
- Drain the rice and keep it aside without opening the lid. By keeping the lid closed we want the rise to be cooked to 100% so that your biryani rice doesn’t get mushy.
Making Masala
- Take a kadai and add the oil and ghee to it
- When the ghee is slightly hot, add all the garam masala and red chilli and roast it for a few minutes
- Now add onion and sauté it
- Add the Curry leaves and sauté for a minute.
- When the onion becomes slightly translucent add the ginger garlic paste and sauté it until the raw smell of the ginger garlic paste goes
- Now add chopped tomato, coriander powder, chilli powder, cumin powder, Kashmiri red chilli powder and turmeric powder and sauté everything until the raw smell of the masalas goes away
- Now add salt and sauté until the tomatoes and the onion becomes slightly mushy
- Now add the chopped coriander leaves and mint leaves along with the green chillies and mix everything well. Sauté for another 2 to 3 minutes
- Now add garam masala, fried onion. Slowly add the beaten curd to the mixture and cook for another 3 to 4 minutes
- Now add the fried paneer and give everything a nice mix so that the paneer is well coated with the masala
- Your masala is now ready to be assembled
Assembling
- Take a deep bottom vessel and start layering the cooked rice and the masala
- You can first add a layer of rice followed by some fried onion and then a layer of the masala
- Now add another layer of rice followed by the remaining fried onion and the remaining masala
- Finally top it with a 3rd layer of rice
- Close the vessel and keep it aside for an hour so that the flavour of the masala gets nicely mixed with the rice
- Your biryani is ready to be served
Nutrition
Frequently Asked Questions About Hyderabadi Paneer Biryani:
Can I use regular rice instead of Basmati?
Basmati rice is preferred for its fragrance and long grains, but you can use any long-grain rice.
Can I skip the fried onions?
Fried onions add a unique flavor and texture. However, you can skip them if you’re short on time.
How do I ensure the paneer stays soft?
Avoid over-frying the paneer. Lightly fry it until golden brown to retain its softness.
How do I store leftover biryani?
Store any leftover biryani in an airtight container in the refrigerator. It stays fresh for up to 2 days. Reheat it with a splash of water to avoid drying out.
Is there a vegan version of this biryani?
Yes, you can substitute paneer with tofu and use oil instead of ghee to make a vegan version of this biryani.
How do I prevent the rice from becoming mushy?
Make sure to cook the rice until it is 95% done, then drain it and let it steam with the lid on. This will help prevent the rice from becoming mushy.
Can I add vegetables to this biryani?
Absolutely! You can add vegetables like peas, carrots, and bell peppers to make it more nutritious and colorful.
My Recommended Product:
I saw this beautiful hand-crafted ceramic bowl on Amazon fit for serving the biryani. You might want to check them out.
Please note that this recommendation is based on my personal experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.”
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission
I receive from your purchases. I am an independent blogger, and the reviews are based on my opinions.
The decision is yours, and whether or not you buy something is completely up to you.
- These bowls are hand made & handcrafted from good grade ceramic material.
- This hand crafted ceramic snack bowl will add a fresh perspective to your dining
- Perfect for your Daily Use - Cereal, Soup, Salad, Pasta, Fruit, Salads, Soups, Rice, or Side Dishes ice Cream or Other Desserts,etc.
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- Add custom text here
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Curd Rice Recipe
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Happy Cooking!!!
