Paneer Biryani Recipe (Restaurant Style)

Method28 steps · about 1 hr 55 min

1. 1

   Step 1: Heat the quarter cup saffron milk (¼ cup), soak the two to three pinches saffron and optionally stir in the teaspoon kewra or rose water. Reserve this same saffron milk for layering.

   Uses ¼ cup whole milk ( (full fat)) · 2 to 3 pinches saffron · 1 teaspoon kewra water (or rose water (optional, mixed with saffron milk))

   
2. 2

   Step 2: Slice onions (2 cup) thinly and evenly, separate their layers and measure two cups, about 180 g. Slit the optional green chilies and deseed if needed.

   Uses 2 cup onions ( sliced thinly (180 grams, 2 medium)) · 1 to 2 green chilli ( slit (optional, deseeded if needed))

   
3. 3

   Step 3: Rinse the mint and coriander in separate water, discard the rinse, drain and chop. Reserve each prepared three-quarter-cup herb supply for its three-quarter and remaining-quarter portions later.

   Uses ¾ cup mint leaves ( (pudina, chopped, divided equally)) · ¾ cup coriander leaves ( (chopped, divided equally)) · separate rice/herb rinsing and rice soaking water; discard

   
4. 4

   Step 4: Rinse the same 400 g dry basmati rice and soak at least 30 minutes in separate water. Discard this soaking water at step 21; it is not the gravy or boiling water.

   Soak basmati rice · 30 minUses 2 cups (400 Grams) aged basmati rice · separate rice/herb rinsing and rice soaking water; discard

5. 5

   Step 5: Heat only the first one tablespoon from the six-tablespoon ghee or oil supply. Fry the selected 250–400 g paneer blocks until golden on both sides; wait until the pan is hot so they release cleanly. For the no-paneer-garnish option choose 300 g and later put it all in the gravy.

   Uses 250 to 400 grams (0.5 to 0.8 pounds) paneer (block/s (divided, read notes)) · first one tablespoon from same six-tablespoon ghee supply

   
6. 6

   Step 6: Remove these same fried blocks, cool completely and dice each into 10–12 portions. Reserve for the gravy and optional garnish.

   Uses same chosen paneer quantity, cooled for dicing

7. 7

   Step 7: Use the same pan and any retained paneer-frying fat, adding only one teaspoon from the same measured six-tablespoon ghee supply. Fry the 20 cashews light golden, add raisins (3 to 4 tablespoons) and fry until plump. Remove this same nut/raisin garnish and reserve.

   Uses only fat left in the same pan after removing paneer, no fresh tablespoon · one teaspoon from same six-tablespoon ghee supply · 20 cashews · 3 to 4 tablespoons raisins

   
8. 8

   Step 8: Wipe any burnt paneer or nut fragments from the pan with kitchen tissue.

9. 9

   Step 9: Reserve the final one tablespoon from the measured six-tablespoon ghee supply. After the earlier tablespoon and teaspoon, use only the remaining 3⅔ tablespoons for onion frying. Add the sliced onions from step 2, fry over medium-high heat and stir/spread them often.

   Uses same two-cup prepared onion supply · remaining 3⅔ tablespoons for onions, keeping final tablespoon reserved

   
10. 10

    Step 10: Continue frying these same onions, reducing heat from high to medium then low as needed, until deep golden without burning. The full source guide takes about 12 minutes; watch closely near the end.

    Uses same onions and selected divided fat

    
11. 11

    Step 11: Reserve only two tablespoons of these cooked fried onions for final garnish. Leave all remaining fried onions in the pan for the gravy.

    Uses same golden onions ready for two-tablespoon reservation

12. 12

    Step 12: Reduce the heat. Add the six whole-spice ingredients OR the separate one-third teaspoon garam masala (⅓ teaspoon) instead of all those whole spices. Sauté the ginger-garlic paste (1½ tablespoon) and the same optional prepared green chilies from step 2 until aromatic.

    Uses same optional one-to-two chili supply prepared earlier · only onions left after reserving two tablespoons · whole gravy spice ONLY whole-spice route · whole gravy spice ONLY whole-spice route · whole gravy spice ONLY whole-spice route · 1 two-inch cinnamon piece · whole gravy spice ONLY whole-spice route · 1 strand mace

    
13. 13

    Step 13: Add the gravy salt (¾ teaspoon), biryani or garam masala, coriander powder (1 tablespoon), roasted cumin powder (1 teaspoon), Kashmiri chili powder and turmeric (¼ teaspoon) to this same onion-spice base.

    Uses same cooked onions, chosen whole-spice route and ginger/garlic · 1½ to 2 teaspoon Kashmiri chilli powder ( (adjust to taste)) · 1 ½ to 2 teaspoons biryani masala (or garam masala) · 1 tablespoon coriander powder · 1 teaspoon roasted cumin powder · ¼ teaspoon turmeric · ¾ teaspoon salt (more to adjust to taste)

14. 14

    Step 14: Add the half cup tomato puree and cook this same masala until thick and aromatic.

    Uses same onion and measured ground-spice base · ½ cup pureed tomatoes ( (¾ cup chopped, 1 medium tomato))

15. 15

    Step 15: Whisk the 1¼ cups plain yogurt smooth, OR whisk one cup Greek yogurt with its separate quarter cup milk instead. Mix only two tablespoons of the cooked masala from step 14 into this chosen yogurt mixture to temper it; leave all remaining masala in the pot.

    Uses only two tablespoons to temper the chosen yogurt, returned at 16 · 1¼ cups plain yogurt OR paired Greek-yogurt/milk substitute · one cup Greek yogurt ONLY substitute paired with separate milk · quarter cup milk ONLY Greek-yogurt substitute

16. 16

    Step 16: Turn the heat low and stir the entire tempered yogurt mixture from step 15 into the remaining tomato-spice masala.

    Uses only masala left after the two-tablespoon aliquot · entire yogurt mixture including the same two-tablespoon masala aliquot

17. 17

    Step 17: Cook the yogurt-masala gravy over low heat, stirring, until thick and traces of fat appear.

    Uses same reunited masala and selected yogurt

18. 18

    Step 18: Turn off and stir the separate three to four tablespoons hot gravy water into the same cooked gravy.

    Uses same cooked gravy before hot-water adjustment · 3 to 4 tablespoons hot water

19. 19

    Step 19: Taste the gravy and adjust only with separate extra salt or garam masala (to taste) if needed. Add three quarters of the prepared mint and coriander from step 3 and three quarters of the fried diced paneer from step 6, reserving their final quarters. If the no-paneer-garnish option was chosen, add all of its 300 g fried paneer here instead. Cover until rice is ready.

    Uses ONLY no-paneer-garnish route, instead of the three-quarter portion · ONLY garnish route, three quarters of the same fried diced paneer · three quarters of the same prepared three-quarter-cup coriander supply · three quarters of the same prepared three-quarter-cup mint supply · same base before divided herbs and paneer · extra salt only to taste cooked gravy · extra garam masala only to taste cooked gravy

20. 20

    Step 20: Bring the separate six cups rice-boiling water rapidly to a boil with the rice-only salt (1½ to 2 teaspoons), rice-only tablespoon oil (1 tablespoon) and tablespoon lemon juice (1 tablespoon).

    Uses 1½ to 2 teaspoons salt (for cooking rice) · 1 tablespoon oil (for cooking rice) · 1 tablespoon lemon juice · 6 cup water

21. 21

    Step 21: Drain and discard the rice soaking water. Add only the same soaked rice from step 4 to the boiling water from step 20, keeping the water from overflowing.

    Uses same six cups water, rice salt/oil/lemon · same 400 g dry-rice supply after discarded soak water

22. 22

    Step 22: Cook this same rice only to about 95% done, still with a slight bite. Drain to a colander and gently shake off excess boiling water.

    Uses same rice boiling toward 95% doneness

23. 23

    Step 23: Before layering, make sure both the cooked paneer gravy from step 19 and the drained rice from step 22 are hot. If the gravy cooled, reheat and turn off. It must be slightly runny; use only separate extra hot water if slight thinning is necessary.

    Uses same drained rice, no fresh rice stock · same selected paneer/herb gravy route · extra hot water only if reheated gravy needs slight thinning before layering

24. 24

    Step 24: Layer the same hot drained rice over the hot paneer gravy and pour all the reserved saffron milk from step 1 evenly over it.

    Uses same quarter cup milk, saffron and optional flower water · same separately heated components ready for layering

25. 25

    Step 25: Add only the remaining quarter of each prepared herb, remaining quarter fried paneer if reserved, the same fried cashews/raisins, the reserved two tablespoons fried onion and final reserved tablespoon ghee. Optionally add the separate quarter teaspoon garnish biryani masala (0.25 tsp).

    Uses only the two tablespoons removed earlier, returned once as garnish · same nuts and raisins fried once · ONLY garnish route, final reserved quarter · only final quarter of same prepared coriander supply · only final quarter of same prepared mint supply · same assembled hot components · final reserved tablespoon from same six-tablespoon ghee supply · 0.25 tsp biryani masala

26. 26

    Step 26: Seal this assembled pot with foil or a moist cloth and cover with a heavy lid. Heat 2–3 minutes over medium until the pot is hot while heating a griddle on another burner.

    Uses same pot ready to seal and heat

27. 27

    Step 27: After those initial 2–3 minutes, place the same pot on the hot griddle, lower heat and steam 15–18 minutes. Turn off and rest 20 minutes. Avoid direct flame, which can scorch the layered gravy.

    Dum steam biryani · 18 minUses same assembled dish after initial heating

28. 28

    Step 28: Serve the same finished biryani in layers so each portion gets paneer gravy, cooked basmati and garnish. Prepared raita, salad or salan may accompany it.

    Uses same finished layered dish after twenty-minute rest