Paneer Biryani
Fragrant basmati rice layered with spiced paneer, caramelized onions, and herbs, then steam-cooked together. A vegetarian showstopper that looks elaborate but comes together in one pot.
- Total time
- 50 min
- Servings
- 4
- Calories
- 642
- Protein
- 24g
Ingredients
- 2 cups basmati rice
- 500 grams paneer (fresh cheese), cut into 0.75-inch cubes
- 2 medium onions, peeled
- 2 tablespoons ginger-garlic paste
- ½ cup plain yogurt
- 5 tablespoons ghee or vegetable oil
- 1 teaspoon whole cumin seeds
- 4 count whole cloves
- 2 count bay leaves
- 3 count green cardamom pods, lightly crushed
- 1 count cinnamon stick (2-inch piece)
- 1 teaspoon chili powder (or cayenne)
- ½ teaspoon turmeric powder
- ½ cup fresh cilantro and mint leaves, loosely packed
Instructions
- 1
Rinse the basmati rice in a fine-mesh strainer under cold running water, stirring gently with your fingers for 30 seconds until the water runs mostly clear, removing excess starch so grains stay separate when cooked.
- 2
Slice the first onion lengthwise from root to tip into thin half-moons, about the thickness of a coin. Place on a small plate and set aside.
- 3
Slice the second onion the same way and place in a separate small bowl for use later in cooking.
- 4
Pour the yogurt into a medium bowl and add 2 tablespoons of ginger-garlic paste, 1 teaspoon of chili powder, and 0.5 teaspoon of turmeric powder.
- 5
Whisk this mixture together with a fork until the spices are evenly distributed and the yogurt looks uniform throughout, about 45 seconds.
- 6
Add the paneer cubes to the yogurt mixture and gently stir until each piece is coated on all sides, taking care not to crumble the cheese.
- 7
Place a heavy-bottomed pot (3 to 4 quarts) on the stove and pour in 3 tablespoons of ghee or oil over medium-high heat.
- 8
Once the ghee shimmers and easily slides when you tilt the pan, add the plate of thinly sliced onions, spreading them into a single even layer.
- 9
Cook the onions, stirring every 20 seconds with a wooden spoon, for 12 to 15 minutes until they turn golden brown and smell sweet, like caramelized sugar.
- 10
Remove the pot from heat and transfer the caramelized onions to a clean small bowl using a slotted spoon, leaving the ghee and any small brown bits in the pot.
- 11
Return the pot to medium-high heat and add the remaining 2 tablespoons of ghee.
- 12
Once shimmering, add the cumin seeds, cloves, bay leaves, crushed cardamom pods, and cinnamon stick; stir constantly for 20 seconds until the mixture becomes very fragrant.
- 13
Pour in the rinsed basmati rice and stir constantly for 90 seconds, coating each grain in the fragrant ghee, until the rice turns opaque and starts to smell toasted.
- 14
Pour in 4 cups of water (measure by filling a standard measuring cup four times) and stir once to distribute the rice evenly.
- 15
Bring the water to a rolling boil over high heat, watching until you see large bubbles breaking the surface continuously, about 5 minutes.
- 16
Scatter the yogurt-marinated paneer cubes across the surface of the rice in an even layer, then scatter the reserved sliced onions on top.
- 17
Scatter half of the cilantro and mint leaves over the onions, creating a thin layer of herbs across the top.
- 18
Reduce the heat to low (the flame should be small and barely visible) and cover the pot with a tight-fitting lid or aluminum foil.
- 19
Cook covered for 18 to 20 minutes without opening the lid; you should hear gentle steam hissing from the edges, and the rice should absorb all the liquid.
- 20
Remove the pot from heat and let it rest, still covered, for 5 minutes so the steam finishes cooking the rice and the flavors meld together.
- 21
Remove the lid carefully (steam will escape) and fluff the biryani gently with a fork, lifting rice from the bottom and turning it over, breaking up any clumps.
- 22
Scatter the remaining fresh cilantro and mint leaves over the top and distribute the caramelized onions evenly across the surface.
- 23
Spoon the biryani onto serving plates, making sure each plate gets rice, paneer cubes, and caramelized onions in every bite.
Tools you’ll need
- fine-mesh strainer
- cutting board
- chef's knife
- medium mixing bowl
- fork
- small plate
- small bowl
- heavy-bottomed pot with tight-fitting lid (3 to 4 quarts)
- wooden spoon
- slotted spoon
- measuring cup
- aluminum foil (optional)
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