A serving of Paneer Biryani with a spoonful exposed.

Paneer Biryani

Paneer cheese is seared and marinated in an Indian curry sauce before being layered into a casserole with tender and fluffy Basmati rice. The casserole is topped with fried shallots and ghee before being baked. Served topped with fresh cilantro.

  • Servings


Paneer Biryani

  • 1¼ quart marinated seared paneer (sub recipe)
  • 1½ quart basmati rice, steamed
  • ½ cup fried onions
  • ½ cup ghee
  • ½ cup cilantro, rough chopped

Marinated Seared Paneer

  • 1 tablespoon turmeric, ground
  • 2 tablespoons garam masala
  • 2 teaspoons cumin, ground
  • 1 teaspoon carraway seed, crushed
  • ½ teaspoon white pepper, ground
  • 1 teaspoon corriander, ground
  • 1 tablespoon salt
  • 2½ cups yogurt, plain
  • ¼ cup crispy onions (sub recipe)
  • ¼ cup crispy onion oil
  • 2 tablespoons ginger paste, fresh
  • 2 tablespoons garlic paste
  • 1 tablespoon jalapeño, minced
  • 3 tablespoon cilantro, finely chopped
  • 4½ cups paneer cheese, ½’  

Crispy Onions

  • 1½ cups canola oil
  • 3 cups yellow onion, thin julienne


Paneer Biryani:

  • Pre-heat oven to 350°F
  • Assemble each biryani from bottom to top in the following order:
    -¾ cup Marinated Seared Paneer
    -1 cup Basmati Rice
    -1 tablespoon Fried Onions
    -1 tablespoon Ghee
  • Cover each biryani with foil and place in a 350°F oven for 30-35 minutes.
  • Garnish with fresh cilantro and serve immediately.

Marinated Seared Paneer:

  • In a small sauté pan over high heat, toast turmeric, garam masala, cumin, carraway seed, white pepper, and coriander. Set aside.
  • In a medium mixing bowl, combine all ingredients, including toasted spices, and stir until combined.
  • Store covered in the refrigerator for 4-8 hours.

Crispy Onions:

  • Pour canola oil into a medium sauté pan over medium low heat.
  • Add onions to the pan and slowly fry until onions become a dark golden brown.
  • Once fried, set onions aside and reserve the leftover crispy onion oil.