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Prep time Cook time Serves
30 minutes plus marination 45 minutes 4

Why You’ll Love This Paneer Biryani Recipe

Paneer biryani is a layered rice dish in which fragrant basmati, spiced paneer and caramelised onions cook together on dum. It should feel aromatic and celebratory, yet each grain of rice should remain separate.

Instead of using a single packaged biryani blend, this recipe builds flavour with HPK Cumin, Coriander, Turmeric, Kashmiri Chilli, Black Pepper and Garam Masala. The spices are used with restraint so the paneer, herbs and basmati remain recognisable.

HPK spice profile

HPK Cumin Powder • HPK Coriander Powder • HPK Turmeric Powder • HPK Kashmiri Chilli Powder • HPK Black Pepper Powder • HPK Garam Masala Powder

Ingredients

  • 300 g paneer, cut into large cubes
  • 1 1/2 cups aged basmati rice
  • 1/2 cup thick yoghurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon HPK Cumin Powder
  • 1 1/2 teaspoons HPK Coriander Powder
  • 1/4 teaspoon HPK Turmeric Powder
  • 1 teaspoon HPK Kashmiri Chilli Powder
  • 1/2 teaspoon HPK Black Pepper Powder
  • 1 teaspoon HPK Garam Masala Powder, divided
  • 1 tablespoon lime juice
  • Salt to taste
  • 2 large onions, thinly sliced
  • 3 tablespoons oil or ghee
  • 1 bay leaf
  • 4 green cardamom pods
  • 4 cloves
  • 1 small cinnamon stick
  • 1 teaspoon cumin seeds
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/4 cup warm milk with a pinch of saffron, optional
  • 2 tablespoons fried cashews, optional
  • 1 teaspoon rose water or kewra water, optional

Step-by-Step Method

  1. Wash the basmati rice until the water runs mostly clear. Soak for 30 minutes, then drain.
  2. Combine yoghurt, ginger-garlic paste, HPK Cumin Powder, HPK Coriander Powder, HPK Turmeric Powder, HPK Kashmiri Chilli Powder, black pepper, half the HPK Garam Masala, lime juice and salt. Add paneer and coat gently. Marinate for 20 to 30 minutes.
  3. Heat oil or ghee in a heavy pan. Fry the sliced onions on medium heat until deep golden. Remove half and set aside for layering.
  4. In the same pan, add the marinated paneer and cook for 4 to 5 minutes, turning carefully. The masala should cling to the paneer. Do not overcook. Remove from heat.
  5. Bring plenty of water to a boil with salt, bay leaf, cardamom, cloves, cinnamon and cumin seeds. Add the soaked rice and cook until about 70% done. The grains should be firm at the centre. Drain immediately.
  6. In a heavy-bottomed pot, spread half the rice. Add the paneer mixture, half the mint and coriander, and some fried onion. Cover with the remaining rice.
  7. Top with the remaining herbs, fried onion, saffron milk, optional cashews, rose or kewra water, and the remaining HPK Garam Masala Powder.
  8. Cover tightly. Cook on very low heat for 18 to 20 minutes. Rest, covered, for another 10 minutes before opening.
  9. Fluff gently from the sides with a flat spoon so the rice and paneer remain intact. Serve hot.

Why These HPK Spices Work

The marinade seasons paneer from the outside while preventing it from drying out. HPK Garam Masala is divided: a small amount flavours the marinade, and the rest is scattered during layering for a fresher aroma after dum cooking.

Cooking Tips for the Best Result

  • Use aged basmati rice for long, separate grains.
  • Do not fully cook the rice before layering; it will continue cooking on dum.
  • Cut paneer into larger cubes so it remains soft.
  • Place a tawa under the pot during dum cooking if your pan has a thin base.

How to Serve and Store

Serve paneer biryani with cucumber raita, onion salad, papad and pickle. Refrigerate leftovers for up to 2 days and reheat covered with a teaspoon of water.

Frequently Asked Questions

Can I make paneer biryani without saffron?

Yes. Saffron adds aroma and colour but is optional. Warm milk, fried onion and fresh herbs still create an attractive layered finish.

Why did my paneer become rubbery?

Paneer was likely cooked too long. Sear it only briefly before layering, then let it finish gently on dum.

How do I prevent biryani rice from becoming mushy?

Use plenty of boiling water, cook the rice only to about 70%, drain immediately and avoid stirring during dum cooking.

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