Print

Paneer Biryani: Aromatic Vegetarian Basmati Rice with Marinated Cubed Paneer Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 11 reviews

A classic Indian vegetarian Paneer Biryani recipe featuring paneer cubes marinated in an aromatic blend of spices and yogurt, layered with fragrant Basmati rice, slow-cooked to perfection with aromatic whole spices, caramelized onions, and saffron-infused milk. This flavorful, vibrant one-pot meal is ideal for dinner and serves six.

Ingredients

For the Marinade

  • 0.75 lbs paneer, cut into 1 inch cubes (300 grams ~ 3 cups)
  • ½ red pepper, cut into 1 inch cubes (½ cup)
  • 1 small red onion, cut into 1 inch cubes (½ cup)
  • 2 teaspoons biryani masala
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 2 teaspoons kosher salt
  • 2 teaspoons Kashmiri red chili powder
  • ⅓ teaspoon ground turmeric
  • ¼ cup fresh mint leaves, rough chopped
  • 1 tablespoon lemon juice
  • ¾ cup plain yogurt

Remaining Ingredients

  • 4 tablespoons ghee
  • 1 large yellow onion, thinly sliced (about 2 cups)
  • 1 medium ripe tomato, pureed (½ cup)
  • 2 cups extra long grain Basmati rice
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 star anise
  • 3 green cardamom pods
  • 6 cloves
  • 1½ tablespoons kosher salt

Garnish

  • ¼ cup chopped cilantro
  • ½ teaspoon saffron
  • 2 tablespoons warm milk
  • ¼ cup raw unsalted cashews (optional)
  • 2 teaspoons ghee (optional, for frying cashews)

Instructions

  1. Prepare Marinade: In a medium mixing bowl, combine yogurt, ginger paste, garlic paste, kosher salt, biryani masala, turmeric, Kashmiri red chili powder, lemon juice, and chopped mint leaves. Mix well until smooth and aromatic.
  2. Marinate Paneer and Vegetables: Add the paneer cubes, diced red pepper, and diced red onion to the marinade. Gently stir to coat everything evenly. Cover and let it marinate for 30 minutes to absorb all flavors.
  3. Soak Saffron: Place saffron strands in warm milk and set aside to infuse and develop color.
  4. Fry Cashews: In a small pan, heat 2 teaspoons ghee and lightly fry cashews until golden brown, or alternatively air fry at 300°F for 4 minutes. Remove and reserve for garnish.
  5. Prepare Rice: Rinse the basmati rice thoroughly under cold water until water runs clear. Drain and soak in 4 cups of water for 20 minutes to soften the grains.
  6. Caramelize Onions: In a heavy-bottomed pan, heat 4 tablespoons ghee over medium heat. Add sliced yellow onions and fry, stirring often, until golden brown and caramelized, about 15 to 20 minutes. Remove half the onions for garnish and keep the rest in the pan with the ghee.
  7. Boil Spiced Water: In a medium pot, bring 8 cups of water to a boil. Add cumin seeds, bay leaves, star anise, green cardamom pods, cloves, and 1½ tablespoons kosher salt to flavor the water.
  8. Cook Rice: Drain soaked rice and add it to the boiling spiced water. Boil uncovered over high heat until it reaches a full boil, then reduce heat to medium and cook for 5 to 6 minutes, until the rice is about 80% cooked but still firm. Drain immediately and set aside.
  9. Cook Tomato Base and Paneer: In the pan with the remaining ghee and caramelized onions, add the pureed tomatoes. Cook over medium heat for 5 minutes, stirring frequently. Then add the marinated paneer and vegetables. Sauté gently for 5 minutes until heated through but do not overcook the paneer to retain its softness.
  10. Layer Biryani: Spread the partially cooked rice evenly over the paneer and tomato mixture in the pan. Drizzle the saffron-infused milk over the rice. Top with reserved caramelized onions and fried cashews for added flavor and texture.
  11. Seal and Cook: Cover the pot with a tight-fitting lid and seal the edges with aluminum foil to trap steam and flavors. Place a heavy object on the lid if necessary to secure it. Cook over low heat for 20 minutes to allow flavors to meld and rice to finish cooking through steaming.
  12. Rest and Serve: Remove from heat and let the biryani rest, covered, for 10 minutes to firm up and intensify flavors. Fluff gently with a fork without mixing aggressively. Garnish with chopped cilantro and serve hot alongside raita and lemon wedges.

Notes

  • Soaking the rice ensures it cooks evenly and retains a fluffy texture.
  • Do not overcook the paneer during sautéing to keep it tender and moist.
  • Sealing the pot tightly during the final cooking stage locks in steam, enhancing aroma and taste.
  • You can use store-bought biryani masala or make your own blend for authentic flavor.
  • Frying cashews adds richness and a nutty crunch but is optional based on preference.
  • Pairing biryani with cooling raita and lemon wedges balances the spices and enriches the meal.

Find it online: https://yumntasty.com/paneer-biryani-aromatic-vegetarian-basmati-rice-with-marinated-cubed-paneer-recipe/