Biryani is a well-spiced Indian dish, and although there are a lot of ingredients, there's very little work to do other than combine them. Cubes of paneer cheese are marinated and then added to toasted rice and spices for a delicious paneer biryani dish that can be served as a main or side dish.
Serve it with raita, green mint chutney, and naan for a complete meal.
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🧐 What is Biryani?
Biryani is a well-spiced rice dish, often made with whole spices, such as cardamom pods, cloves, mace, and peppercorns. It's popularly believed to have originated in Persia, finding its way to India via Arab traders sailing the Arabian Sea. Today, it's often on the menu of Indian restaurants.
This is a hearty dish, often mixed with meat, but I've also seen tomato biryani and this paneer biryani made with paneer cheese. Biryani usually has a little kick to it from all the spices, so it's often served with a cooling cucumber raita sauce. And every Indian table seems to be set with a dish of green mint chutney and fresh naan.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minute meal or less.
Go to the Recipe Card at the bottom of this post for all ingredients, measurements, and directions. My local market carries all these ingredients, but if yours doesn't, you will find them at any Indian grocery stores.
Marinade
- Greek yogurt - both low-fat and full-fat yogurt are fine.
- Garam masala - an Indian spice blend found in most markets, or substitute biryani masala. Biryani masala has more robust flavors, so use only half the amount called for garam masala and add more to taste.
- Fresh mint
- Garlic paste - you can make your own or use one made by Gourmet Garden. If your market carries it, it will be with the fresh herbs. Or use finely minced garlic.
- Ginger paste - I use one made by Gourmet Garden, sold in tubes in the the fresh herbs area of many grocery stores. Or use peeled and finely minced fresh ginger.
- Red pepper flakes
- Brown sugar
- Lime zest
- Paneer cheese - a cheese popular in Indian food.
Rice
- Ghee - either store-bought or homemade ghee. Ghee allows you to use a high heat to toast the rice and whole spices without burning.
- Basmati rice - either white or brown long grain basmati rice is fine. Brown rice will take a little longer to cook.
- Cinnamon stick
- Star anise
- Whole cloves
- Cardamom pods - I use green cardamom, which most markets carry.
- Fennel seeds
- Cherry tomatoes
- Vegetable broth - or use Better Than Bouillon-Roasted Vegetable Paste and substitute the same number of cups of water for the broth.
- Cilantro - or fresh mint leaves
Sauces
- Raita - A recipe is included below or substitute tzatziki if that's more readily available.
- Green Mint Chutney
🤓 What's the difference between raita and tzatziki?
Raita is an Indian dish used as a dip or sauce. Tzatziki is associated with Greek food and is used the same way as raita.
Their ingredients are essentially the same except for one main difference. Raita uses regular yogurt and tzatziki uses Greek yogurt. This changes the consistency of the sauce, with tzatziki being thicker.
Both raita and tzatziki can be used for this recipe.
🤓 What's the difference between garam masala and biryani masala?
Masala means spice or herb mix, so these are both spice mixes. But some spices that they use are different, making biryani masala spicier and generally more robust.
Garam masala typically includes ground cumin, coriander, cardamom, black peppercorn, cinnamon, cloves, and nutmeg.
Biryani masala has more heat and is dominated by red chili powder, cardamom, star anise, black peppercorn, cloves, nutmeg, fennel, and caraway seed. It often doesn't include ground cumin seeds, but it may have coriander powder in the mix.
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🔪 Recommended Equipment
Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.
- Chef's knife
- Large skillet
📝 Instructions Overview
Detailed instructions for making this biryani are in the recipe card below, but here's an overview!
Step 1
Make the marinade. Stir together all of the ingredients for the marinade in a medium mixing bowl and add the paneer cubes. Toss to coat and marinate for 30 minutes on the counter.
Step 2
Sauté. Toast the rice and spices in the ghee over high heat until fragrant. Add the paneer cubes and all of the marinade. Cook for a few minutes.
Step 3
Simmer. Add the broth and simmer until the rice is tender. Add the tomatoes, cover the skillet, turn off the heat, and allow to sit for 10 minutes. Serve topped with chopped cilantro.
Step 4
Serve. Serve with raita and green mint chutney.
👩🍳 Biryani Tips
- Be sure to toast the rice and whole spices long enough for everything to be aromatic.
- Biryani is all about the flavor base created before any broth is added to the rice. Don't worry if it seems too spicy. The heat mellows out with the cooked rice.
- Paneer is a very young (un-aged), mild farmer's cheese that doesn't melt. The cubes hold their shape throughout the sautéing process and simmering with the broth. This cheese is available in most well-stocked markets.
- To serve this with a vegan sauce, make this Vegan Raita that uses a vegan coconut-based yogurt.
💡Ideas for Possible Variations
- Add a bay leaf to the rice with the whole spices.
- Swap out the cilantro for fresh mint leaves.
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Easy Vegetarian Paneer Biryani Recipe
Ingredients
Paneer Biryani
Marinade
- ⅓ cup Greek yogurt
- 1 tablespoon garam masala
- 1 tablespoon slivered mint
- 2 teaspoons garlic paste
- 2 teaspoons ginger paste
- 1 teaspoon red pepper flakes
- 1 teaspoon brown sugar
- 1 teaspoon lime zest about 1 lime zested
- ¾ teaspoon kosher salt or ½ teaspoon table salt
- ½ block paneer cheese cut into ¾" cubes
Rice
- 2 tablespoons ghee or unsalted butter
- 1 cup basmati rice, rinsed
- 1 cinnamon stick
- 1 star anise
- 6 whole cloves
- 7 cardamom pods
- 1 teaspoon kosher salt ½ teaspoon table salt
- ½ teaspoon fennel seeds
- 10 halved cherry tomatoes
- 2 cups vegetable broth
- 2 tablespoons coarsely chopped cilantro or chopped fresh mint leaves
Cucumber Raita
- ⅓ cup yogurt either 2% or full-fat, or use Greek yogurt for a thicker sauce
- ⅓ cup coarsely grated cucumber using the largest holes on a cheese grater
- 12 cherry tomatoes halved and thinly sliced
- 1 tablespoon finely chopped cilantro
- 1 teaspoon lime juice or more, to taste
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt or ⅛ teaspoon table salt
- ⅛ teaspoon Freshly ground pepper
Instructions
Paneer Biryani
- Marinade. Combine all marinade ingredients EXCEPT the paneer cheese. Stir to mix thoroughly and add the paneer. Toss to coat and marinate for 30 minutes.
- Flavor Base. Melt the ghee (or butter) in a large sauté pan, large enough to accommodate the entire dish. Add the rice and lightly toast over high heat for 5 minutes. Add the cinnamon, star anise, cloves, cardamom pods, salt, and fennel seeds. Sauté for an additional 5 minutes until fragrant. Add the tomatoes and marinated paneer cubes with all of the marinade. Cook for 5 minutes.
- Simmer. Add the broth, cover, and simmer for 30-40 minutes or until the rice is tender. Remove from the heat, and keep covered for 10 minutes. Remove the whole spices (cinnamon stick, star anise, cloves, and cardamom pods) from the cooked rice. Top with chopped cilantro or fresh mint before serving.Serve with Raita and Green Mint Chutney.
Cucumber Raita
- Stir together all the ingredients for the raita, and set aside for 30 minutes to allow the flavors to meld together.
Jenni
Susan, I've been waiting for this one! I adore paneer and Indian food of any kind. Biryanis are one of my favorites--all the rice! What a gorgeous dish--and perfect for movie night! =)
Miss @ Miss in the Kitchen
Such amazing flavors, I know my family would love it!
Heather | girlichef
While the version you described with the shrimp sounds fantastic, so does your paneer biryani! I love paneer, especially when served warm...I could make a meal of just this lovely rice!
Liz
I have not eaten a ton of Indian foods, but your biryani sounds so flavorful and tempting! So glad you were able to recreate this at home 🙂
Ansh
Biryani is my favorite food. All I need is a spoon and that whole platter! Not asking for much!! Looks so so so good!
Jane, The Heritage Cook
Biryani is also my favorite dish to get at Indian restaurants and I can't wait to make this version. It is beautiful Susan and such a great idea for today's collection! I may even try making my own paneer from scratch! 🙂
Laura @MotherWouldKnow
I love your analogy to paella and your willingness to forgo the meat and fish int he quest for a veggie version. Biryani was the first Indian dish I ever made - but with a recipe from an old Moosewood cookbook (if memory serves) it wasn't nearly as fragrant and lovely as your version. I'm especially intrigued by the idea of adding paneer - got to try it!