Name: Classic Paneer Biryani
Prep time: 25 min
Cook time: 30 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Basmati Rice, extra long grain, soaked; 150 g Paneer, cut into large cubes; 80 g Indian-Style Yogurt, thick yogurt, whisked; 2 large Onion, thinly sliced (for frying/birista); 1 medium Tomato, chopped; 1 tbsp Ginger-Garlic Paste, freshly ground; 2 tbsp Mint Leaves, chopped; 2 tbsp Coriander Leaves, chopped; 1½ tbsp Biryani Masala, store-bought or homemade; 1 tsp Red Chilli Powder, kashmiri preferred for color; 3 tbsp Ghee, divided; 1 Indian Bay Leaf, for boiling rice; 2 Green Cardamom, for boiling rice; 1½ tsp Salt, divided

1 hr 25 mintotal

55 min hands-on30 min hands-off

Prep 25 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: Spicy

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Method

Prepare the Marinade: In a bowl, mix the whisked curd, ginger garlic paste, half of the biryani masala, red chilli powder, some chopped mint, coriander, and salt. Gently toss the paneer cubes in this mixture and set aside.
Make Birista (Fried Onions): Heat a little ghee in a pan and deeply fry the sliced onions until they turn crisp and golden brown. Remove and drain on a paper towel.
Cook the Rice: Boil ample water in a large pot with a bay leaf, green cardamom, and a generous amount of salt. Add the soaked basmati rice and cook until it is 70% done (still has a slight bite). Drain completely.
Prepare the Base: In a heavy-bottomed pot, heat the remaining ghee. Add the chopped tomatoes and the remaining biryani masala. Cook until tomatoes soften.
Add the marinated paneer along with the marinade to the pot. Cook gently on low heat for 3-4 minutes until the oil separates. Do not overcook, or the paneer will become rubbery.
3–4 min
Layering: Spread the semi-cooked rice evenly over the paneer masala base. Sprinkle the fried onions (birista), remaining chopped mint, and coriander leaves on top.
Dum Cooking: Seal the pot tightly with a lid (use dough or foil if needed to trap steam). Cook on very low heat (dum) for 10-12 minutes.
10–12 min
Turn off the flame and let it rest for 10 minutes before opening the seal. Gently mix from the bottom up and serve hot.
10 min

How to tell it's done

Aromatic, long fluffy grains layered over a rich, mildly spiced gravy with melt-in-the-mouth paneer cubes.

Getting it right

Tip

Ensure the water used to boil the rice is as salty as seawater; this is the only chance to properly season the rice grains.

What to serve it with

Serve hot in a handi alongside Boondi Raita, Salan, and a wedge of lemon.

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Ingredients