Paneer Biryani Recipe – Authentic Indian Dum Biryani with Saffron

Last Updated on 4 months by Neha Deshmukh

Paneer Biryani Recipe – Authentic Indian Dum Biryani with Saffron

Introduction

Oh, biryani. Just the word itself conjures up images of celebrations, family gatherings, and that incredible aroma filling the house! This Paneer Biryani is a special one – it’s the recipe I first perfected when I was trying to impress my in-laws (and thankfully, it worked!). It’s a little bit of effort, but trust me, the result is so worth it. We’re making a proper ‘dum’ biryani today, which means layers of fragrant rice, tender paneer, and a beautiful saffron-infused steam. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any biryani; it’s a flavour explosion! The combination of soft paneer, aromatic rice, and the delicate touch of saffron is simply divine. Plus, the ‘dum’ cooking method locks in all the flavours, making each bite incredibly satisfying. It’s perfect for a weekend treat or a special occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 cup basmati rice (about 180g)
• 4 tablespoons oil/ghee
• 2 medium onions
• 0.25 cup milk (60ml)
• 16-18 saffron strands
• 0.5 cup yogurt (about 120g)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chilies (adjust to your spice preference!)
• 200-250 grams paneer, cut into cubes
• 1 inch cinnamon stick
• 2-3 cloves
• 2-3 green cardamoms

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Basmati Rice: Choosing the Right Grain
Basmati is key! Look for aged basmati rice – it’s longer, fluffier, and has a more pronounced aroma. I usually get the Daawat or India Gate brands.

Oil/Ghee: The Flavor Base
Ghee adds a richness that’s traditional in biryani, but oil works perfectly well too. I like to use a neutral-flavored oil like sunflower or canola.

Onions: Achieving the Perfect Birista
We’re making ‘birista’ – golden-brown fried onions – which are crucial for flavour and texture. Patience is key here! Fry them slowly over medium heat to get that perfect golden colour without burning.

Saffron: The King of Spices & Its Quality
Saffron is expensive, but a little goes a long way. Make sure you’re getting good quality saffron – it should be a deep red colour and have a strong aroma. Don’t skimp here, it really elevates the dish!

Paneer: Freshness and Texture
Fresh paneer is best! If you can’t get fresh, frozen paneer works too, just make sure to thaw it completely and gently squeeze out any excess water.

Whole Spices: Regional Variations & Aroma
Feel free to adjust the whole spices to your liking. Some people add bay leaves or black peppercorns. It’s all about personal preference!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Soak the Rice: Start by soaking the basmati rice in water for at least 30 minutes. This helps it cook evenly and become nice and fluffy.
2. Fry the Onions: Heat 2 tablespoons of oil/ghee in a pan and fry the sliced onions until they’re golden brown and crispy. Set aside – this is your birista!
3. Saffron Milk Magic: Warm the milk and add the saffron strands. Let it sit for about 15-20 minutes to infuse the colour and flavour.
4. Marinate the Paneer: In a bowl, combine the yogurt, ginger paste, garlic paste, green chilies, and a pinch of salt. Gently mix in the paneer cubes and let it marinate for at least 15 minutes.
5. Parboil the Rice: In a large pot, bring water to a boil with the cinnamon stick, cloves, and green cardamoms. Add the soaked rice and cook for about 5-7 minutes, until it’s about 75% cooked. Drain the rice and set aside.
6. Layer It Up: In a heavy-bottomed pot (Dutch oven works great!), start layering. First, a layer of parboiled rice, then a layer of marinated paneer. Repeat these layers until everything is used up.
7. The Finishing Touches: Sprinkle the fried onions (birista) over the top layer of rice. Drizzle the saffron milk and a tablespoon of ghee over everything.
8. Dum Time! Seal the pot tightly with foil (or a tight-fitting lid). Cook on low heat for 20-25 minutes. This ‘dum’ method is what makes the biryani so special – it allows the flavours to meld together beautifully.
9. Rest & Serve: Turn off the heat and let the biryani rest for at least 10 minutes before serving. This allows the steam to settle and the flavours to deepen. Fluff with a fork and serve hot with raita or yogurt.

Expert Tips

• Don’t overcook the rice when parboiling! It will continue to cook during the ‘dum’ process.
• A heavy-bottomed pot is essential for even cooking and preventing the biryani from sticking.
• Be gentle when mixing the paneer with the marinade – you don’t want to break the cubes.

Variations

• Vegan Paneer Biryani: Substitute the paneer with tofu and use plant-based yogurt.
• Gluten-Free Paneer Biryani: This recipe is naturally gluten-free! Just double-check your yogurt and spice blends to ensure they don’t contain any hidden gluten.
• Spice Level Adjustments: My family loves a bit of a kick, so I usually add a few extra green chilies. Feel free to adjust the amount to your liking.
• Festival Adaptations (Eid, Diwali): This biryani is a staple for festive occasions! You can add a handful of chopped nuts (cashews, almonds) for extra richness.

Serving Suggestions

Biryani is a complete meal in itself, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• Cucumber salad
• Mirchi ka Salan (chili curry)

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice is best for biryani?
Basmati rice is the only way to go! Its long grains and fragrant aroma are perfect for biryani.

Can I use store-bought birista instead of making my own?
You can, but homemade birista tastes so much better! It’s worth the extra effort.

How do I achieve the perfect ‘dum’ (steam) without a traditional heavy-bottomed pot?
A Dutch oven works great! If you don’t have one, you can use a regular pot and seal it tightly with foil.

What is the significance of saffron milk in biryani?
Saffron adds a beautiful colour, aroma, and flavour to the biryani. It’s considered a luxurious ingredient and is often used in special occasion dishes.

Can I add vegetables to this paneer biryani?
Absolutely! Peas, carrots, and potatoes are popular additions.

How can I adjust the marinade for a tangier or spicier flavor?
Add a squeeze of lemon juice for tanginess or more green chilies for spice.

Is it possible to make this biryani ahead of time?
You can marinate the paneer and parboil the rice ahead of time. But it’s best to assemble and cook the biryani just before serving for the best flavour and texture.