Skip to main content

Paneer Biryani - Easy Dum Paneer Biryani - Paneer Recipes

Paneer Biryani - a simple home style biryani recipe with paneer. There are unlimited varieties of biryani with so many different variations. Today I prepared this paneer biryani similar to Hyderabadi veg dum biryani. 

I recreated this recipe with my own methods and I have used  the ingredients which are easily accessible. Making this paneer biryani needs some preparation work so we have to plan ahead. Though the recipe is very simple, we may not have all the ingredients. To get the taste and flavor, I suggest you add a drop of kewra essence and saffron milk mentioned below without exceeding the quantity. These two flavours are really needed for this paneer biryani. For this paneer biryani, the classic basmati variety has a wonderful unique flavour and texture. If it is not available you can use any other basmati rice. We have to cook the basmati rice separately until 90 percent is the key to make perfect biryani. If you are using fully cooked rice, it tends to stick to each other and also the rice grains break easily. To get the real flavour and taste of biryani ginger garlic paste is important. In this recipe I have used ginger paste and garlic paste which are ground separately for the unique flavours in the biryani. Recently when I spoke to Chef. Damodran regarding cookery doubts I asked him about the ginger garlic paste. He told me if you use garlic paste and ginger paste separately the biryani will have more flavours for a longer time. He pointed out that we have to take equal measures of garlic and ginger and then grind it smoothly. The quantities mentioned in this recipe will give you a mildly flavoured biryani however you can increase the paste to make more flavourful biryani. You can add homemade or store bought paneer for biryani. I suggest marinating the paneer cubes in thick curd for 30 minutes with mild flavours will be perfect for biryani. Now let's see how to make Paneer Biryani with step by step pictures.

Similar Rice Dishes

Paneer Biryani Recipe Details

Prep time : 25 minutes
Cook time : 30 minutes
Serves : 3
Category : lunch
Author : Muthulakshmi Madhavakrishnan


  • 1 cup basmati rice
  • 250 grams paneer
  • 1 onion
  • 1 green chilly
  • 1 tomato
  • 1/2 tsp chilly powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garamasala powder
  • 1 1/4 tsp ginger paste
  • 1 1/4 tsp garlic paste
  • one drop kewra essence
  • 15 strands saffron
  • 1 tbsp milk
  • 1 onion (for fried onions)
  • 2 bay leaf
  • few cinnamon
  • 6 cloves
  • 4 cardamom
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • half lemon
  • 1/2 cup thick curd
  • 2 tbsp ghee
  • 3 tbsp oil
  • salt to taste 

Cooking Directions

To begin with Paneer biryani, wash and soak the basmati rice in water for 30 minutes. After 30 minutes, drain the water and cook the rice  until 90 percent in a large vessel with 6 cups of water along with one bay leaf,  few cinnamon, cardamom and cloves. Drain the water completely and allow it to cool down.


Heat a kadai and fry thinly sliced onions till golden and set aside. Beat 1/2 cup thick curd in a bowl. Add the following ingredients one by one. 1/4 tsp ginger paste, 1/4 tsp garlic paste, 1/4 tsp chilly powder, 1/4 tsp coriander powder,  1/4 tsp garam masala powder, half lemon juice and salt.Add the paneer cubes and mix gently. Add the fried onions and mix well. Cover and keep aside for 30 minutes.

Heat oil in a kadai and add whole garam masala. When you get a nice aroma, add sliced onions and green chilly. Saute well for a few minutes. When the onions turn soft, add ginger paste and garlic paste. Saute well for a few minutes until the raw smell disappears. Next add 1/8 cup tomato paste. Saute well for a few minutes and add red chilly powder and coriander powder. After a few minutes, add the garamasala powder. Add the marianted paneer and stir gently for a few minutes until the masalas are coated well. Turn off the heat.

Dissolve one drop kewra water in 2 tsp water and saffron strands in 1 tbsp milk. Keep it ready. 

Add 2 tsp ghee in a thick bottomed cooker or pot. Next, add the paneer masala and spread it evenly. Add all the rice. I have not arranged layers. If you are interested, you can make 2 layers with the marianted paneer and the cooked rice. Add finely chopped coriander leaves, mint leaves, saffron milk, kewra water and 1 tsp ghee. 

Close it with the lid and cook the rice on low heat for 10 minutes and turn off the heat. Do not hurry up to open after 10 minutes. Allow the biryani to rest for another 20 minutes and then open the pressure cooker. Gently fluff the rice with a spoon. Serve paneer biryani warm with mint coriander leaves raita mixed with cucumber. 


  1. your blog post is very good. I hope you have enjoyed this recipe, and that it has given you a good idea of how easy it is to make paneer dum biryani at home! .


Post a Comment

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Badusha - Sweet with maida (all purpose flour, ghee and sugar) - Easy Diwali Sweet

Badusha is a popular sweet prepared with maida, ghee and sugar. Badushas are one of the favourite desserts for my husband. This dessert comes together quite easily because it doesn't require any difficult steps like stirring work for halwa or burfi. The dough is also easy to knead with two simple steps. Let us see some important tips for perfect badusha. Making dough for badusha To make successful dough for badusha it is important to develop gluten in the dough by kneading with proper ingredients and measurements. For the dough all you need is maida, ghee and a pinch of baking soda. No special equipments like beater or anything is not required to knead the dough. Just add a pinch of baking soda to get a soft texture for the badusha. But do not add more than a pinch because it will be separated while frying the badusha. I have experimented with butter and ghee for kneading the dough and I got perfect results with ghee. For 500 grams maida, 175 to 200 grams of ghee are requ

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Semi Ripe Papaya Stir Fry - Pappalikkai Puttu (Poriyal)

This stir fry is prepared with shredded semi ripe papaya. This stir fry is easy to make within 10 minutes. This stir fry is similar to carrot puttu and beetroot puttu.    Semi ripe papaya is light orange in colour with a crisp texture and it has a very mild flavour. The shredded papaya is flavoured with green chillies, onions and finally garnished with fresh coconut. The semi raw papayas are peeled and the innermost white layers are removed along with their tiny seeds. Then they are cut into halves or quarters and  grate it using a slightly thick grater. After grating, we have to saute with mustard, chillies, onions and curry leaves. For this puttu dishes, like carrot puttu and beetroot puttu, the grated vegetables will need to be sauted first for an extra few minutes and then close and cook for 5 to 7 minutes. No water is required for this stir fry. Simply close and cook on low heat for 5 minutes. A handful of freshly grated coconut adds a beautiful colour and taste to this dish.  Sim

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.