Paneer Biryani


For those who enjoy rich eating!

Fairly difficult

Paneer Biryani
Preparation time
Cooking time


For 3 Person(s)

Paneer Marination

  • 1 cup yogurt
  • 0.5 tsp. turmeric powder
  • 0.75 tsp. ginger-garlic paste
  • 2 tsp. biryani masala
  • 0.5 tsp. salt, or as desired
  • 1 tsp. chili powder
  • 20 pieces paneer (cheese), or medium-soft tofu
  • 0.5 large bell pepper (capsicum), cubed
  • 0.5 large onion, diced
  • 1 tbsp. fresh mint leaves (pudina patta)

Frying Onions

  • 3 tbsp. vegetable oil/ghee
  • 1 large onion, sliced


  • 1 large bay leaf (tej patta)
  • 1 piece cinnamon stick
  • 10 pieces black peppers
  • 3 pieces cardamom
  • 4 pieces cloves
  • 1 tsp. aniseed (saunf)


  • 1 cup basmati rice, pre-soaked 30 minutes
  • 1 cup water
  • 0.5 cup fresh cilantro (coriander leaves), chopped
  • 1 tbsp. mint leaves (pudina patta)
  • 3 tbsp. saffron milk
  • 1 tsp. salt, or as desired

Paneer Biryani Directions

  1. Paneer Marination
  2. In a large mixing bowl, take one cup of thick curd.
  3. Add turmeric powder, ginger garlic paste, biryani masala, salt to taste and chilli powder.
  4. Mix the spices with curd with the help of whisk.
  5. In addition, add cubed panner to the spiced curd.
  6. Add in cubed capsicum, onions and mint leaves.
  7. Mix gently. Do not break paneer.
  8. Keep aside 1 hour to marinate.
  9. Frying Onions
  10. Heat pressure cooker and add 3 tbsp of oil / ghee. Along with it, add sliced onions.
  11. Fry the onions till they turn golden brown.
  12. Once the onions turn golden brown, drain on absorbent paper so that excess oil is absorbed.
  13. Layering Paneer Biryani
  14. Finally, add spices like bay leaf, cinnamon stick, black pepper, cardamom, cloves and star anise. Fry till they turn fragrant.
  15. Add the prepared marinated panner to the cooker and even them out.
  16. Add basmati rice (soaked for 30 minutes) and spread evenly over marinated paneer.
  17. With a wide spoon, create some gaps between rice and marinated paneer.
  18. Add 1 cup of water. Level out rice and make sure rice grains are immersed into water.
  19. Spread chopped coriander leaves and mint over it.
  20. Spread some fried onions over it.
  21. Add a pinch of biryani masala over it.
  22. Add saffron milk pouring uniformly. (soak pinch of saffron strands in 3 tbsp of warm milk)
  23. Sprinkle some salt to taste.
  24. Cover the cooker along with whistle / vent. cook for 20 minutes on low flame.
  25. Finally, once the pressure settles down, then open the lid and serve the paneer biryani along with bhindi ka salan.