Paneer Biriyani

Ingredients

• 250 gpaneer, cut into cubes
• 12.5 ml (2.5 tsp)ground coriander
• 1.25 ml (¼ tsp)ground turmeric
• 10 ml (2 tsp)chilli powder
• 2.5 ml (½ tsp)fennel seeds
• 1 small piececinnamon
• 3cloves
• 3cardamom pods
• 3 medium–largeonions, finely sliced
• 15 ml (1 tbsp) eachginger paste and garlic paste
• 1 largetomato, sliced
• 60 ml (¼ cup)yoghurt
• 45–60 ml (3–4 tbsp)coriander leaves, chopped
• 15–30 ml (1–2 tbsp), optionalcashew paste
• To tastesalt
• As neededoil or ghee
• 360 ml (1½ cups)basmati rice
• 600 ml (2½ cups)water
• To tastesalt for the rice
• 1 mediumonion, finely sliced and fried
• A handfulfried cashews and raisins
• As neededghee
• To tastecoriander and mint leaves

Instructions

1. 1

   Make the masala paste

   Grind the ground coriander, turmeric, chilli powder and fennel seeds with 15 ml (1 tbsp) water until smooth. Set aside, then crush the cinnamon, cardamom and cloves.

2. 2

   Cook the paneer masala

   Heat oil or ghee in a deep, heavy-based pan and add the crushed whole spices. Add the three sliced onions and salt, and cook until golden. Stir in the ginger and garlic pastes and cook for 3–4 minutes. Add the ground masala paste and cook for about 2–3 minutes, until its raw smell has gone. Add the tomato and cook until oil begins to show at the edges. Stir in the yoghurt and chopped coriander, then add the paneer. Cover and cook for 5–7 minutes. If using cashew paste, add it now, cook for a few more minutes and remove the pan from the heat.

3. 3

   Cook the rice

   Cook the rice using your usual method, adding salt, then drain any excess water. Keep the grains slightly undercooked, as they will cook further during baking. The recipe gives 600 ml (2½ cups) of water as a reference; adjust the amount to suit your cooking method. No whole spices are added to the rice in this version.

4. 4

   Layer the biriyani

   For the oven method, preheat the oven to 180°C for 10 minutes before baking and grease a baking dish with ghee. Make a layer of rice, spread masala over it, then repeat, finishing with rice on top. Drizzle ghee and add coriander and mint leaves between layers if desired. Cover the dish with a wet cloth and bake for 25–30 minutes.

5. 5

   Use the hob method

   If you are not using an oven, layer the rice and masala in a greased, heavy-based or non-stick pan and cover it with a tight-fitting lid. Heat a flat griddle until very hot, place the biriyani pan on it, then turn the heat to its lowest setting and cook for 20–25 minutes. Keep the heat low throughout to prevent burning, and place a pan of boiling water on top of the biriyani pan at the same time.

6. 6

   Garnish and serve

   Finish with fried onion, fried cashews and raisins, and coriander and mint leaves.

What is paneer biriyani?

Biriyani is a layered rice dish with many regional styles across the Indian subcontinent. This version pairs basmati rice with a spiced paneer masala and cooks the layers together so their aromas mingle.

Paneer makes it a meat-free take, while fried onion, cashews and raisins add savoury crunch and a touch of sweetness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 24g protein, 90g carbs, 27g fat.

Basmati rice supplies most of the carbohydrates, while paneer contributes much of the protein and fat. Ghee or oil, yoghurt, cashews and raisins add further fat and energy; serve a moderate portion with cucumber salad or vegetables to balance the plate.

Build flavour in the masala

Whole spices: Crushing the cinnamon, cardamom and cloves helps release their fragrance into the hot oil or ghee. Let them sizzle briefly, but take care not to scorch them.

Ground spices: Blending the powders with fennel and a little water makes a paste that is easier to cook evenly. Give it a few minutes in the pan so the raw spice aroma mellows.

Keep the rice separate

Rice texture: Cook the basmati until it is just short of tender, then drain it well. It will continue cooking as the layered dish bakes or steams.

Water: The recipe lists 600 ml (2½ cups) as a reference but also says to use the usual rice-cooking method and drain excess water. Follow the approach that works for your rice, avoiding excess water that could make the layers soggy.

Cook the paneer gently

Paneer: Add the cubes after the tomato, yoghurt and coriander have formed the masala. Cover and cook for 5–7 minutes, then finish with cashew paste if using.

Doneness: Paneer should be heated through and coated in sauce; prolonged cooking can make it firmer. Keep the masala moist enough to sit between the rice layers.

Layer for an even finish

Order: Alternate rice and masala, and make the top layer rice. This keeps the masala distributed through the dish rather than concentrated on top.

Oven or hob: The oven method takes 25–30 minutes at 180°C. The hob method takes 20–25 minutes over the lowest heat, with the pan set on a hot griddle to reduce the risk of scorching.

Serve it with

Garnishes: Fried onion, cashews, raisins, coriander and mint go on after cooking for contrast in colour and texture. A little ghee between the layers adds richness.

On the side: Serve with plain yoghurt or a cooling cucumber salad, and add a simple vegetable side if you want a more varied plate.

Recipe notes & tips

• Slice the onions evenly so they brown at a similar rate.
• Drain the rice thoroughly before layering to help keep the grains distinct.
• Keep the rice slightly undercooked before it goes into the oven or onto the hob.
• Use a tight-fitting lid for the hob method so steam stays inside the pan.
• Keep the hob on its lowest setting for the full 20–25 minutes.
• Add the fried garnishes just before serving to preserve their texture.

Variations

• Add vegetables: Fold cooked peas or diced carrots into the masala before layering.
• Adjust the heat: Reduce the chilli powder for a milder biriyani.
• Use cashew paste: Stir it into the paneer masala for a richer sauce.
• Add saffron: Infuse a few strands in warm water and drizzle over the rice layers.
• Make it dairy-free: Use a suitable plant-based paneer and yoghurt alternative, noting that the result will differ from the original.

Common mistakes to avoid

• Overcooked rice: Drain it while still slightly firm, as it cooks again during layering.
• Scorched spices: Add the ground paste after the whole spices and onions, and cook it gently.
• Burnt hob base: Keep the pan on the hot griddle and the flame at its lowest setting.
• Watery layers: Drain excess water from the rice before assembling the dish.
• Dry masala: Avoid cooking the paneer mixture for longer than needed after adding the cubes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice seems dry; avoid repeated reheating.

Frequently asked questions