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paneer biryani recipe
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5 from 1 vote

Paneer biryani recipe | Easy paneer biryani recipe

Paneer biryani recipe. Spicy, flavorful and rice biryani with paneer, peas and capsicum flavored with whole spices
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: main
Cuisine: Indian
Servings: 3
Calories: 434kcal
Author: Harini


  • For biryani
  • 1 cup basmati rice
  • 1/2 cup shelled green peas
  • 1/4 cup chopped bell peppers
  • 1/8 teaspoon saffron strands soaked in 2 tablespoons milk
  • few mint leaves
  • 2 tablespoons ghee
  • 2 tablespoons oil
  • For marination
  • 200 grams paneer cubed
  • 1/2 cup thick curd well beaten
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon pepper powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon kasuri methi
  • 1/2 teaspoon crushed ginger garlic
  • Few cilantro leaves and mint leaves
  • Whole spices
  • 1 bay leaf
  • 1 star anise
  • 2-3 cardamoms
  • 1/2 teaspoon crushed black pepper
  • Small cinnamon stick
  • 1/2 teaspoon fennel seeds
  • For garnish
  • 3/4 cup fried onions from 2-3 big onions
  • Salt


  • Wash and rinse the basmati rice very well. Soak the rice in plenty of water for 30 minutes. Next let us prepare the paneer marination. Take the curd in a mixing bowl. Add all the spice powders ad mix very well. Add the paneer cubes and toss well. Set aside for 30 minutes. Soak few saffron strands in 2 tablespoon milk.
  • While the paneer is getting marinated let us prepare the fried onions. Heat 4 tablespoons oil in a kadai. Add thinly sliced onions and a pinch of salt. Fry in medium flame until the onions crisp up and turn golden brown. Take the fried onions in a bowl and set aside.
  • Now in a thick bottomed pan heat 2 tablespoons ghee + 2 tablespoons oil. Once the oil and gee are hot add the whole spices and fry till aromatic. Add ginger garlic and saute well. Add chopped bell peppers and green peas. Saute for few minutes.
  • Add the marinated paneer cubes along with the curd. Saute well in low flame till all the liquid is absorbed and fat is released from the sides.
  • Drain the basmati rice and add to the paneer mixture. Saute well.
  • Add 3 cups water and required salt. Mix once or twice well. Crush few mint leaves with your palm and add to the mixture.
  • Close the lid and place a heavy object like mortar and pestle over it. Cook in low flame for 12-15 minutes. Do not mix vigorously in the middle.
  • Once all the water is absorbed and rice is done, add the saffron and fried onions. Close the lid and let it sit for 10 minutes
  • Now open the lid and gently mix. Fluff up the rice. Serve paneer biryani with raita.


1. Make sure the paneer is at room temperature when you do the marination.
2. Make sure to cook the briyani in low flame.
3. You can add fried cashews and raisins for garnish too.


Serving: 3g | Calories: 434kcal