📝 About This Recipe
A fragrant and luxurious vegetarian take on the classic Hyderabadi Biryani, featuring succulent cubes of paneer marinated in a spiced yogurt blend. Layered with long-grain Basmati rice, caramelized onions, and aromatic saffron, this dish is a celebration of textures and flavors. Perfect for festive occasions, it brings the royal heritage of Indian Nizams right to your dining table with every aromatic bite.
🥗 Ingredients
For the Rice
- 2 cups Basmati Rice (aged, long-grain, soaked for 30 minutes)
- 6 cups Water (for boiling)
- 3-4 pieces Green Cardamom (whole)
- 1 inch Cinnamon Stick
- 1.5 tablespoons Salt (to season the rice water)
For the Paneer Marinade
- 400 grams Paneer (cut into 1-inch cubes)
- 1 cup Greek Yogurt (whisked until smooth)
- 1 tablespoon Ginger-Garlic Paste (freshly made)
- 1.5 tablespoons Biryani Masala (high-quality or homemade)
- 1 teaspoon Red Chili Powder (Kashmiri variety for color)
- 1/2 teaspoon Turmeric Powder
For the Layering & Garnish
- 2 large Onions (thinly sliced and fried until golden brown (Birista))
- 3 tablespoons Ghee (clarified butter)
- 1/2 cup Fresh Mint Leaves (finely chopped)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 pinch Saffron Strands (soaked in 2 tbsp warm milk)
- 3-4 pieces Green Chilies (slit lengthwise)
👨🍳 Instructions
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1
In a large mixing bowl, combine the whisked yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, and salt. Add the paneer cubes and gently toss to coat. Let this marinate for at least 30 minutes.
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2
Wash the Basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain completely.
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3
In a large pot, bring 6 cups of water to a rolling boil with the cinnamon, cardamom, and salt. Add the soaked rice and cook until it is 70-80% done (the grain should have a slight bite in the center). Drain and set aside.
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4
Heat 2 tablespoons of ghee in a heavy-bottomed pot (Handi). Add the marinated paneer along with the marinade and half of the fried onions. Sauté on medium heat for 5 minutes until the oil starts to separate.
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5
Lower the heat and spread the paneer mixture evenly at the bottom of the pot. This forms your base layer.
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6
Sprinkle half of the chopped mint, cilantro, and slit green chilies over the paneer layer.
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7
Layer the parboiled rice evenly over the paneer. Do not press the rice down; keep it fluffy.
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8
Top the rice with the remaining fried onions, mint, and cilantro. Drizzle the saffron-infused milk and the remaining tablespoon of ghee over the top.
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9
Seal the pot with a tight-fitting lid. You can use aluminum foil or a dough seal (Dum) to ensure no steam escapes.
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10
Place the pot on a heavy Tawa (griddle) over low heat. Let it cook in its own steam (Dum) for 15-20 minutes.
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11
Turn off the heat and let the Biryani rest, unopened, for another 10 minutes to allow the flavors to settle.
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12
Gently fluff the rice from the sides with a fork, ensuring you get some of the paneer masala in every scoop. Serve hot.
💡 Chef's Tips
Always use aged Basmati rice for that distinct long-grain separation and aroma. If your paneer feels tough, soak the cubes in warm salted water for 10 minutes before marinating to make them soft and spongy. Do not skip the 'Dum' process; cooking on a tawa ensures the bottom doesn't burn while the steam cooks the rice perfectly. Fried onions (Birista) are the soul of this dish; ensure they are golden brown and not burnt, as burnt onions will make the Biryani bitter.
🍽️ Serving Suggestions
Serve with a side of chilled Cucumber and Mint Raita to balance the spices. Pair with 'Mirchi Ka Salan' (a traditional Hyderabadi peanut and chili gravy) for an authentic experience. Accompany with a fresh salad of sliced red onions, lemon wedges, and green chilies. Finish the meal with a sweet Mango Lassi or a piece of Gulab Jamun.