How to Make Paneer Biryani: Healthy & Delicious

Biryani is a dish that has become increasingly popular worldwide. The perfume of long-grain basmati rice, the explosion of spices, and the deep layers make this meal unforgettable. Although vegetarian biryanis have their own appeal, chicken and beef biryanis are still popular. The paneer biryani stands out among them all. Comfort meal in the form of fragrant rice with soft, spicy paneer cubes on top. It is a delicious and nutritious option that is ideal for special events, family get-togethers, or a laid-back Sunday supper.

If you’ve ever wanted to learn how to make paneer biryani at home, here’s a step-by-step recipe that is both healthy and delicious.


Paneer Biryani: Why?
The taste and nutritional value of paneer make it a mainstay in Indian cooking. It is a nutrient-dense addition to your diet because it is abundant in calcium, protein, and healthy fats. Paneer biryani is a well-balanced one-pot dish that is made with rice, vegetables, and spices. Both vegans and non-vegetarians can enjoy it because it is satiating and light on the stomach, unlike hefty meat biryanis.


Ingredients You’ll Need
To make paneer biryani, you’ll need:

Basmati rice – 2 cups (soaked for 30 minutes)
Paneer (cottage cheese) – 250 grams, cut into cubes
Onions – 2 large, thinly sliced
Tomatoes – 2 medium, chopped
Curd (yogurt) – ½ cup
Ginger-garlic paste – 2 teaspoons
Green chilies – 2, slit
Mint and coriander leaves – a handful each, chopped
Whole spices – 1 bay leaf, 3 cardamoms, 4 cloves, 1-inch cinnamon, 1 star anise
Biryani masala – 2 teaspoons
Red chili powder – 1 teaspoon (adjust to taste)
Turmeric powder – ½ teaspoon
Salt – as required
Oil or ghee – 3 tablespoons
Saffron milk – a few strands soaked in 2 tablespoons warm milk (optional)

Step-by-Step Recipe
1. Cook the Rice
Boil enough water in a deep pan. Add salt and a few drops of oil. Cook the soaked basmati rice until it is about 70–80% done. Drain and keep it aside.

2. Prepare the Paneer Masala
Heat oil or ghee in a pan. Add whole spices and let them release their aroma. Add sliced onions and fry until golden brown. Keep some fried onions aside for garnishing.

Now add ginger-garlic paste and sauté for a minute. Add chopped tomatoes, green chilies, and cook until soft. Mix in turmeric, red chili powder, biryani masala, and salt. Stir well.

Add the curd and cook on low flame until the masala thickens. Now, gently add the paneer cubes. Toss them carefully so they soak in the flavors without breaking. Sprinkle mint and coriander leaves for freshness.

3. Layering the Biryani
Take a heavy-bottomed handi or pan. Spread a layer of rice, then spread some paneer masala over it. Repeat the layers until everything is used. On the final layer, sprinkle saffron milk, fried onions, and a spoonful of ghee.

4. Dum Cooking
Cover the pot with a tight lid. Cook on very low flame for 20–25 minutes so that the flavors get absorbed into the rice. If you want the traditional dum effect, seal the lid with dough and place a heavy object on top.


Serving Suggestions
Once done, gently fluff the biryani with a fork. The rice grains should be separate and the paneer should be soft and flavorful. Serve your hot paneer biryani with cucumber raita, boondi raita, or a simple salad. A papad on the side adds a nice crunch.