This Hyderabadi-style Paneer Biryani is bursting with flavor and makes for a wholesome, satisfying meal. Whether you’re planning lunch or dinner, this recipe delivers incredible taste. Consequently, you’ll find yourself returning to it time and again. Moreover, with minimal effort and in less than an hour of cooking time, you’ll have a protein-rich, delicious dish ready to enjoy.
Loved by both kids and adults, this vegetarian Paneer Biryani is a family favorite in our home. Tender paneer cubes, marinated in aromatic spices and nestled between layers of fragrant basmati rice, create a burst of flavor in every bite. Pair it with cooling raita and you’ve got the ultimate comfort meal.
One of the best parts about making Paneer Biryani is that it’s usually prepared in generous portions—perfect for feeding a crowd or enjoying as leftovers. I always appreciate having a tasty lunch already prepared and ready to reheat the next day.
As the name suggests, this version is cooked using the traditional dum method, where everything is slow-cooked in layers. This not only allows the spices to blend beautifully but also results in a deeply aromatic and flavorful dish.
Across India, Paneer Biryani takes on many forms depending on the region, with each adding its own twist of spices and ingredients. This recipe brings you the restaurant-style Hyderabadi paneer dum biryani experience, right from your kitchen.
Ingredients For Paneer Biryani:
For Marination:
- 7 oz (200 grams) Paneer, cut into cubes: Choose fresh, firm paneer and cut it into medium-sized cubes. Homemade or store-bought paneer both work well. The paneer will soak up all the rich flavors during marination.
- ½ cup Thick Plain Yogurt: Opt for full-fat, creamy yogurt as it forms the base of the marinade. Ensure it’s not watery to help the spices coat the paneer properly.
- ¼ teaspoon Turmeric Powder: This vibrant spice imparts a warm color and a subtle earthy flavor to the marinade. It also has antibacterial properties, making it a great addition.
- ½ teaspoon Red Chili Powder: Adjust the amount depending on your spice tolerance. It brings a pleasant spiciness and bright hue to the dish.
- ½ teaspoon Coriander Powder: This mild spice adds a citrusy warmth and depth to the marinade, enhancing the overall flavor.
- 1 teaspoon Roasted Cumin Powder: Dry-roasted cumin seeds ground into powder add a toasty, smoky note that blends beautifully with the rest of the spices.
- One teaspoon Fennel Seeds Powder: This subtle, sweet spice balances the heat and adds a unique aroma that’s especially common in Hyderabadi and Kashmiri cuisines.
- 1 teaspoon Crushed Kasoori Methi (Dried Fenugreek Leaves): Lightly crush the dried leaves by rubbing them between your hands to unlock their fragrance. This gives the marinade a distinct North Indian restaurant-style flavor.
- 1 teaspoon Biryani Masala or Garam Masala: Choose your favorite spice blend. Biryani masala adds a more intense biryani-like aroma, while garam masala gives a warm, classic Indian flavor.
- Salt, to taste: Season according to your preference. Salt not only enhances flavor but also helps draw out moisture during marination.
For Cooking Rice for Paneer Biryani:
- 1 cup Basmati Rice: Choose long-grain basmati rice for its fragrant aroma and fluffy texture, perfect for biryani. Wash the rice well under running water to eliminate extra starch and prevent it from becoming sticky while cooking.
- 4 cups of Water: Use fresh, clean water for cooking the rice. The quantity ensures the rice cooks perfectly without becoming mushy or underdone.
- Salt, to taste: Add salt to enhance the natural flavors of the rice and spices. Adjust according to your preference.
- 2 Green Cardamom Pods: These small, aromatic pods add a sweet and slightly floral fragrance that complements the rice beautifully.
- 2 Black Cardamom Pods: Larger and smokier than green cardamom, black cardamom adds a deep, earthy flavor and warmth to the dish.
- 4 Cloves: Whole cloves lend a strong, sweet-spicy aroma, giving the biryani a subtle yet distinct kick.
- 1-inch Cinnamon Stick: This piece of cinnamon imparts a sweet, woody fragrance that balances the other spices perfectly.
- 2 Bay Leaves: Bay leaves contribute a gentle herbal flavor with slight bitterness, elevating the fragrance and depth of the biryani.
- 1 Star Anise: With its sweet, licorice-like flavor, star anise adds an exotic depth and complexity to the rice.
For Biryani:
- 3 tablespoons Oil: Use a neutral cooking oil like sunflower or canola to sauté ingredients and bring everything together with a rich base.
- 6-7 Cashew Nuts, broken into pieces: Lightly roast the cashews for a crunchy texture and nutty flavor that adds richness to the biryani layers.
- 6-7 Almonds, halved: Soak and peel almonds if preferred, then slice them in half to add a delightful crunch and depth of taste.
- 1 cup Red Onion, thinly sliced (for birista or fried onions): Crispy golden-brown fried onions, also called birista, bring sweetness and a restaurant-style finish to the biryani. You can substitute with ½ cup of good-quality store-bought fried onions for convenience.
- 1 teaspoon Cumin Seeds: Add cumin seeds to hot oil at the beginning to release their earthy, aromatic essence and enhance the overall flavor.
- ½ cup Red Onion, cut into cubes: These onion chunks give a bite and texture contrast to the fried onions, adding layers to each mouthful.
- ½ cup Green Capsicum (Bell Pepper), cubed: Fresh bell peppers provide a mild crunch and a subtle sweetness that pairs beautifully with the paneer.
- 1 teaspoon Ginger Paste (or freshly grated): Ginger adds a sharp warmth and depth of flavor, essential for creating that classic biryani aroma.
- One teaspoon Garlic Paste (or freshly grated): Garlic gives a savory base and blends perfectly with ginger, infusing the dish with flavor as it cooks.
- 1 small Green Chili, finely chopped: Add green chili to bring a hint of heat. Adjust the quantity based on your spice preference.
- ½ cup Tomato Puree: Smooth tomato puree adds tanginess and richness to the masala, helping balance the spice and cream.
- ¼ teaspoon Turmeric Powder: This golden spice adds color and subtle earthiness, brightening the masala layer.
- ½ teaspoon Biryani Masala or Garam Masala: Use your preferred biryani or garam masala to bring in a mix of warming spices that define the dish.
- ¼ cup Water: A small amount of water helps adjust the consistency of the gravy, making it easy to layer over the rice.
- ¼ cup Heavy Whipping Cream, Fresh Cream, Malai, or Milk: This enriches the gravy, creating a luxurious texture. Choose what’s available—each adds a touch of indulgence.
- 4-5 Saffron Strands, soaked in warm milk or cream: Soaking saffron enhances its color and aroma, adding a royal touch and golden hue to the biryani.
- ¼ cup Fresh Coriander Leaves, finely chopped: Fresh coriander gives a pop of color and refreshing herbaceous flavor to balance the richness.
- ¼ cup Fresh Mint Leaves, finely chopped: Mint adds a cool, fresh aroma that pairs perfectly with the spices and balances the heat.
- 1 tablespoon Ghee (Clarified Butter): Drizzling ghee over the biryani at the end adds a final layer of richness and an irresistible aroma.
Step-by-Step Instructions To Make Paneer Biryani:
1) Rinse the basmati rice under cold running water several times until the water becomes clear. This helps remove excess surface starch and prevents the rice from becoming sticky. Soak the cleaned rice in plenty of water for about 20 minutes to help it cook evenly later.
2) To prepare the marinade, add thick yogurt to a mixing bowl. Add all the marinade spices—turmeric powder, red chili powder, coriander powder, roasted cumin powder, fennel seed powder, crushed kasoori methi, biryani masala, and salt to taste.
3) Whisk the yogurt and spices until you get a smooth, lump-free marinade.
4) Add the paneer cubes into the marinade and gently coat them well. Set aside to absorb the flavors. You can also marinate it in advance and refrigerate for a deeper infusion of taste.
5) Drain the soaked rice. Heat 4 cups of water in a large saucepan until it reaches a vigorous boil. Add salt to season the rice.
6) Drop in the whole spices—green cardamoms, black cardamoms, bay leaves, cinnamon stick, cloves, and star anise—into the boiling water for an aromatic base.
7) Once the water is infused with spice aroma, add the soaked rice. Cook for just 5 minutes until the rice is about 80% cooked (still slightly firm at the center).
8) Drain the rice using a colander. Spread it out on a large plate to prevent it from overcooking and to keep the grains separate. Discard the whole spices if preferred.
9)Heat 2 tablespoons of oil in a pan over medium heat. Add the cashew nuts and almond halves. Fry while stirring constantly until they are golden brown. Remove and keep aside on a paper towel-lined plate.
10) Drain excess oil before removing to ensure they stay crispy.
11) In the same oil, fry the thinly sliced onions for birista (crispy fried onions). If using store-bought, you can skip this step.
12) Stir-fry the onions until they are caramelized and golden brown. Be attentive to avoid burning. Transfer to a plate and let them cool.
13) Add the remaining tablespoon of oil to the same pan. When the oil is hot, toss in the cumin seeds and let them crackle, releasing their fragrant aroma.
14) Add cubed onions, diced capsicum, ginger and garlic paste, and finely chopped green chili. Add a pinch of salt to speed up the softening. Sauté everything together for 3–4 minutes until the onions become soft and translucent.
15) Pour the tomato puree into the pan and mix it well with the cooked onion and spice mixture.
16) Let it cook until all the moisture evaporates and the masala thickens, leaving oil on the sides.
17) Sprinkle turmeric powder and biryani masala over the cooked mixture.
18) Stir well and cook for about 30 seconds to allow the spices to blend thoroughly.
19) Reduce the flame to low and gently add the marinated paneer along with all the marinade.
20) Mix the paneer pieces thoroughly with the spiced gravy, pour in ¼ cup of water, and let it simmer gently without overcooking. Avoid cooking for too long to keep the paneer soft.
21) Scatter half of the chopped fresh mint and coriander leaves over the paneer mixture.
22) Spread the partially cooked rice in an even layer over the paneer masala. Pour the saffron-infused cream or milk over the rice and drizzle ghee for richness.
23) Sprinkle the cooked rice with golden-fried nuts, crunchy caramelized onions, and the rest of the freshly chopped mint and coriander leaves.
24) Cover the pan with a tight-fitting lid or place aluminum foil between the pan and lid to trap the steam. You can place a weight on top to seal it better.
25) Place the pan on the lowest flame possible and allow it to dum cook for 15–20 minutes, letting the flavors fuse beautifully.
26) When ready, remove the lid, gently fluff or mix the layers, and serve your fragrant, flavorful Paneer Biryani hot with a side of raita or salad.
What to serve with paneer biryani?
- Pair with Raita:
- Serve this flavorful Paneer Biryani with a refreshing bowl of raita. It adds a cooling contrast to the rich spices of the dish. You can try any of the following varieties:
- Onion-Tomato Raita: A simple mix of finely chopped onions and tomatoes blended with creamy yogurt.
- Mint Raita: A refreshing blend of fresh mint leaves combined with creamy yogurt, offering a cool and fragrant flavor.
- Boondi Raita: Crispy boondi soaked in spiced yogurt gives a delightful texture.
- Spinach Raita: Lightly sautéed or blanched spinach mixed with seasoned curd for a healthy option.
- Cucumber Raita: A refreshing and hydrating yogurt-based side made by mixing grated or finely chopped cucumber with lightly spiced yogurt.
- Capsicum Raita: Crunchy bell peppers in curd for a colorful and slightly sweet pairing.
- Add Crunch with Papad:
- For a satisfying crunch, enjoy this biryani with roasted urad dal papad or any other crispy papad of your choice. It pairs wonderfully with the tender texture of both the rice and paneer.
- Great on Its Own:
- This Paneer Biryani is packed with so much flavor that it can be enjoyed all by itself. No sides are strictly necessary—it’s a complete and satisfying meal on its own!
