Paneer Biryani Recipe- Authentic Indian Rice & Cottage Cheese Delight

Last Updated on 4 months by Neha Deshmukh

Paneer Biryani Recipe: Authentic Indian Rice & Cottage Cheese Delight

Hey everyone! If you’re anything like me, the aroma of biryani instantly transports you to a happy place. Today, I’m sharing my go-to recipe for Paneer Biryani – a fragrant, flavorful, and utterly satisfying dish that’s perfect for a weekend feast or a special occasion. I first made this for a family gathering and it was a huge hit! It’s a little bit of effort, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Paneer Biryani isn’t just a meal; it’s an experience. The tender paneer, fluffy basmati rice, and a symphony of aromatic spices come together in a beautiful layered dish. It’s comforting, flavorful, and surprisingly easy to customize to your liking. Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine.

Ingredients

Here’s what you’ll need to create this delicious Paneer Biryani:

• 300 gms Paneer/Cottage cheese
• 2 cups Basmati rice
• 1 Bay leaf
• 5 Black peppercorns
• 15 Small onions
• 2 tsp Ginger paste
• 2 tsp Garlic paste
• 2 Tomatoes
• ¼ cup Yogurt
• 1 cup Mint leaves
• 1 cup Coriander leaves
• 2 Bay leaf
• 2 Black cardamom
• 8 Green cardamom
• 6 Cloves
• 2 inch Cinnamon stick
• 1 Star anise
• 2 Mace strands
• 1 tsp Turmeric powder
• ½ tsp Red chili powder
• 1 tsp Garam masala powder
• ½ tsp Cardamom powder
• 5 tbsp Oil
• 2 tsp Kewra/screwpine essence
• 2 tsp Ghee

Ingredient Notes

Let’s talk ingredients! A few things make all the difference in a good biryani.

• Basmati Rice: Seriously, don’t skimp on the rice! Aged Basmati rice is best – it stays fluffy and doesn’t get mushy. I always look for the long-grain variety.
• Kewra Essence: This is a game-changer. It adds a unique floral aroma that’s so characteristic of biryani. A little goes a long way!
• Spices: Freshly ground spices are always best, but good quality store-bought spices work too. Don’t be intimidated by the list – they all play a crucial role in building the flavor. Mace and Black Cardamom are particularly important for that authentic biryani taste.
• Paneer: You can use fresh or frozen paneer. If using frozen, thaw it completely and gently pat it dry before using.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cube the paneer (about 1-inch cubes) and gently boil it in water for about 5 minutes. This makes it softer. Drain and set aside.
2. While the paneer is boiling, parboil the basmati rice. Add a bay leaf and a few black peppercorns to the water for extra flavor. Drain the rice and let it cool completely. This is important – we don’t want it to be sticky!
3. Now, thinly slice those onions! Fry about two-thirds of them in oil until they’re golden brown and crispy. Set them aside for layering. Reserve about 1 cup of the raw, sliced onions – we’ll need those later.
4. Heat oil and ghee in a heavy-bottomed pan. Add the whole spices – bay leaves, cardamoms (both green and black!), cloves, cinnamon, and star anise, and mace. Let them sizzle for a minute until fragrant.
5. Add the reserved raw onions, ginger-garlic paste, and sauté until they turn a beautiful golden brown. Then, add the chopped tomatoes and cook until they’re soft and mushy.
6. Time for the spice powders! Stir in the turmeric, red chili powder, and garam masala. Add the beaten yogurt and cook until the oil starts to separate from the masala. This is a sign that the masala is cooked through.
7. Gently mix in the paneer cubes and cook for just a minute or two. Remove the pan from the heat.
8. Now for the layering! In a heavy pot (a Dutch oven works great), start with a layer of the paneer mixture, followed by a layer of parboiled rice. Sprinkle with some of the fried onions, chopped mint, and coriander leaves. Repeat these layers until everything is used up, ending with a layer of rice.
9. Sprinkle the top with cardamom powder and a few drops of kewra essence.
10. Seal the pot tightly with a lid (you can use dough to seal it if you want to be extra sure!). Cook on the lowest heat for 15-20 minutes. Let it rest for at least 10 minutes before opening – this allows the flavors to meld together beautifully.

Expert Tips

• Dum Cooking is Key: The “dum” cooking process (sealing and slow-cooking) is what makes biryani so special. It allows the flavors to infuse and the rice to cook perfectly.
• Don’t Overcook the Paneer: You just want to gently boil it to soften it, not make it rubbery.
• Heavy-Bottomed Pot: Using a heavy-bottomed pot prevents the rice from sticking and burning.

Variations

• Vegan Adaptation: Swap the yogurt for plant-based yogurt and the ghee for vegan ghee or oil.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: Adjust the amount of red chili powder to your preference. My family likes it mild, so I usually use less.
• Festival Adaptations: This biryani is a staple for Eid and Diwali celebrations in my family. I sometimes add a handful of dried fruits like cashews and raisins for a festive touch.

Serving Suggestions

Serve this Paneer Biryani hot with a side of raita (yogurt dip) and a simple salad. It’s also delicious with a side of mirchi ka salan (chili curry).

Storage Instructions

Leftover Paneer 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

1. What type of paneer works best for biryani – fresh or frozen?

Both work! Fresh paneer is lovely, but frozen is perfectly fine too. Just make sure to thaw it completely and pat it dry.

2. Can I make Paneer Biryani ahead of time?

You can prepare the paneer masala and parboil the rice ahead of time. But the layering and dum cooking are best done just before serving.

3. What is Kewra essence and can I substitute it?

Kewra essence is a fragrant extract made from screwpine flowers. It adds a unique floral aroma to biryani. If you can’t find it, you can try rose water, but it won’t be quite the same.

4. How do I prevent the rice from sticking to the bottom of the pot during dum cooking?

Using a heavy-bottomed pot and cooking on the lowest heat are key. You can also place a flat griddle or tawa under the pot to distribute the heat evenly.

5. Can I use a different type of rice instead of Basmati?

While Basmati is traditional, you could use long-grain jasmine rice in a pinch. But the texture won’t be quite the same.

6. What is the significance of layering in biryani?

Layering isn’t just for looks! It allows the flavors to meld together as the biryani cooks, creating a harmonious and delicious dish.

Enjoy making this Paneer Biryani! I hope it becomes a favorite in your home too. Let me know how it turns out in the comments below!