dum paneer biryani

Paneer Biryani Recipe

By Swasthi on June 13, 2022, Comments, Jump to Recipe

Paneer biryani is an Indian dish made with paneer, basmati rice, spices & herbs. This paneer biryani is unique, flavorful & amazingly delicious. Biryani is most commonly made with meat but this recipe uses paneer aka Indian cottage cheese. If you are a vegetarian and love the flavors of authentic biryani then this paneer biryani is a must try.

dum paneer biryani

There are many kinds of vegetarian biryani made. Most of them use vegetables & are one pot dishes. Since this paneer biryani is dum cooked, it turns out to be extremely flavorful & delicious.

Paneer turns out super flavorful and remains soft as it is dum cooked.

Vegetable biryani is one of the most made in my home as it is super quick to make. Sometimes I also add some paneer to the veggie biryani. But the dum paneer biryani shared here is exotic and is great to make for celebrations or on weekends.

I make this paneer biryani on occasions when I plan for a special meal. It goes very well with a raita and shorba.


1. Wash rice and soak it for 15 to 20 minutes.

2. Add oil to a pan and fry onions evenly stirring often.

frying onions for paneer biryani

3. When they turn brown, set these aside.

fried onions in pan

4. This step is optional. If using capsicum or cashews, add them to the same pan and fry just for two to 3 minutes. If using

frying capsicum for paneer biryani

5. If using cashews fry to golden. You can fry few paneer chunks till golden if you want to garnish with them like i did.

frying paneer for garnishing

6. Soak saffron in little milk. set aside.

soaking saffron in milk

7. Marinate paneer with all the marination ingredients and set aside till the rice cooks.

8. Add 1 tsp oil & ½ to ¾ tsp salt to 6 cups of water. Bring it to a rolling boil. Add the drained rice and cook till al dente. Meaning the rice grains have to be firm and not mushy but almost cooked.

cooking rice to make paneer biryani

9. Drain it off to a colander.

drained rice in a colander.

How to make paneer biryani

10. To a pan add ghee or oil, transfer the paneer marinade to the pan.

paneer marinade in pan

11. Layer the rice and sprinkle fried onions, mint, coriander leaves, kewra or rose water and then saffron milk.

layering rice to make paneer biryani

12. Add the capsicums or cashews. Cover it with a moist cloth or aluminum foil. Cover it with a lid.

adding herbs to make dum paneer biryani

Place it on a hot tawa and cook for 5 minutes on a high flame and then for 10 minutes on a medium flame. Switch off the flame. Do not open the lid for another 15 minutes.

dum cooking paneer biryani on tawa

Garnish with fried onions, chunks of fried paneer or cashew nuts & mint. Serve paneer biryani with onion raita or cuumber raita

paneer biryani recipe


Fried onions or brown onions are the key to any dum cooked biryani. For authentic flavor deep fry the onions until crisp. I have just pan fried them with very little oil.

Use premium quality aged basmati rice as it has a good aroma. The rice grains will be non-sticky & will not turn mushy.

Please use good quality paneer that has no corn starch in it. Paneer with additives like corn starch will likely turn hard after cooking. To make your own you can check this link on homemade paneer.

Using ghee will make your paneer biryani aromatic and delicious. However you can replace it with oil.

You can also use some nuts and raisins for garnishing. I went ahead using some red and green bell peppers as I do not prefer to miss the veggies in our meal.

Related Recipes

Recipe card

paneer biryani

Paneer Biryani Recipe

Easy paneer biryani cooked in a dum style. Indian cottage cheese marinated in yogurt, spices & herbs and steam cooked along with rice.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes

Ingredients (US cup = 240ml )

  • 1 ½ cups basmati rice aged
  • 1 tsp oil for cooking rice
  • ½ to ¾ tsp Salt to cook rice
  • 2 onions sliced thinly or 4 tbsp fried onions
  • 2 tbsp ghee or oil for frying onions
  • 2 tbsp Mint leaves or pudina chopped
  • 2 tbsp coriander leaves chopped

Marination for paneer biryani

  • 2 tbsp ghee or oil
  • 1 ¼ cup paneer cubes
  • ½ cup curd or dahi or yogurt
  • 1 tsp garam masala or biryani masala
  • 1 tbsp ginger garlic paste
  • ¼ tsp turmeric
  • ½ to ¾ tsp red chili powder
  • ¼ to ⅓ tsp Salt to taste
  • 2 tbsp mint leaves finely chopped
  • 2 tbsp coriander leaves finely chopped
  • 1 green chili
  • 1 bay leaf or tej patta
  • 4 green cardamoms or elaichi
  • 1 black cardamom or badi elaichi (optional)
  • 6 cloves or laung
  • 3 inch cinnamon piece or dalchini
  • 1 strand mace or javitri (optional)
  • 1 star anise or biryani flower
  • ½ tsp shahi jeera or cumin or jeera
  • 1 tsp kewra water or rose water (optional)


  • 6 cubes paneer
  • 8 cubes Capsicum or few cashew nuts


Prepration for paneer biryani

  • Soak rice for at least 30 to 40 mins. Later drain to a colander.
  • Add oil to a heavy bottom pan, fry onions till golden brown. Set these fried onions aside. Fry capsicums till they turn slightly soft. Fry few paneer cubes or cashew nuts as well. Set these aside.
  • Marinate paneer with 2 tbsps fried onions and the marination ingredients. Set aside.
  • Add 1 tsp oil & ½ to ¾ tsp salt to water. Bring it to a rolling boil.
  • Add the drained rice and cook till al dente. Meaning the rice grains have to be firm and not mushy but almost cooked. Drain off the rice to colander and set aside.

making paneer biryani

  • Add the paneer marinade to the same heavy bottom pan used for frying golden onions.
  • Layer the cooked rice over the paneer marinade. Level the rice. Add few more fried onions and mint and coriander leaves. Then sprinkle fried onions, capsicums, kewra or rose water.
  • Seal it with a foil or a moist clean kitchen cloth. Place the lid over it. Meanwhile heat a old tawa or griddle.
  • When it is hot, transfer the biryani pot or pan on the hot tawa. Cook for 5 minutes on a high flame and then for 10 minutes on a medium flame.
  • Switch off the stove and leave it undisturbed for at least 15 minutes.
  • Garnish with fried cashews or fried paneer, mint leaves and fried onions.
  • Serve paneer biryani with raita.


You can skip all the whole spices in the recipe if you do not have.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Paneer Biryani Recipe
Amount Per Serving
Calories 816 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 92mg31%
Sodium 130mg6%
Potassium 400mg11%
Carbohydrates 92g31%
Fiber 5g21%
Sugar 6g7%
Protein 23g46%
Vitamin A 535IU11%
Vitamin C 27.9mg34%
Calcium 586mg59%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

Paneer Biryani Recipe

About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.

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Hi, when we put the marinated paneer in the pan …shall we need to fry it for sometime

5 stars

I tried this recipe. It came out yumm.. but i have few queries..

I used homemade paneer so after completion my paneer got burnt from down and got hard. Apart from this, some of the rice grains were literally very hard. Could you please tell me how to improve these to make flawless biryani like yours.

Your recipe style is very nice.

Hi Swati…wanted to ask while cooking rice should v add salt…n hw do v knw dat salt is perfect before doing d dum….coz when v put in pressure cooker with water v check water n make it salty right ..so in dis case he it’s done

5 stars
Thank you swasthi for posting easy and delicious recepies. I make hydrabadi chicken dum biryani using your recipe. And am known for my Biryani. All credit to you. Will surely try this paneer biryani. Thanks a lot.

5 stars
Really appreciate the perfect instructions and recipes that turn out so great!
Thank you

5 stars
Dear Ma’am,

Have been following your recipes for quite some time now. First started with the Chicken Biryani recipe, and when that became an instant success, became ambitious and started trying the other Biryani varieties like Veg Biryani, Chicken Hyderabadi Dum Biryani, Awadhhi Biryani and Paneer Biryani respectively. And I must admit each one of them had been a great learning curve and fully successful. For instance, I was pretty tensed while trying the Hyderabadi Dum Biryani because I had no prior dum cooking experience. But I knew you can’t be wrong and hence went ahead with it. On the table when it was first tasted my uncle had his eyes closed and I was eagerly waiting for the first response. And then he opened his eyes and said ‘Super’. My sisters too, who are big cooks in their own way, nodded saying, “Bhai, you have become such a nice cook!” I then heaved a sigh of relief and thanked you wholeheartedly.. For the Awadhhi Biryani recipe, I fell in love with the prep style and later on felt why it is considered as one of the best ever Biryani dishes among all. And all credit to you, ma’am, for that incredibly beautiful recipe. Coming to the Paneer Biryani, recipe let me admit that I got attracted to it by seeing the snaps. It looked so visually enticing that I finally tried it last week. And the result was just out of the world as far as the taste was concerned. Among other dishes I also tried your beautiful recipes for Paneer Butter Masala, Chicken Butter Masala, Chicken Fried Rice and Lemon Chicken respectively. Before I conclude please allow me to share a few delightful incidents regarding my experiments with Chicken Fried Rice, Lemon Chicken and Awadhhi Biryani. As for the first one, I got so accustomed with the recipe that I made a new dish based on it and named it Chicken Egg Prawn Fried Rice! Apart from the eulogies during dinner for Lemon Chicken my sister liked it so very much that she took it as lunch for the next day too! And Awadhhi has become a first choice for us whenever Biryani is made nowadays. Isn’t that fantastic? Don’t have words to thank you. May God bless you, ma’am.

Gonna try your recipe for Chicken Rezala/Korma next week. Please wish me luck.


Anindya Basu

5 stars
Thank you, ma’am. Happy belated Teachers’ Day.

5 stars
Hi Swasthi, made this recipe for dinner today, Tasty and easy to make recipe. Flavoured paneer cubes tastes great.

5 stars
Want to try this recipe but have a doubt. In marination ingredients you have mentioned whole spices like green chillies, cardamom, bay leaves, cumin , cinnamon, all these are to be tempered or to be added to marination directly ??

Thanks much.

4 stars
Nice dishes

5 stars
Great recipe. Surely i will try this.

5 stars
Great recipe, fantastic taste, thank you.

I was able to make as per instructions, except for the “put it on a tawa, and dum it…” part. Please advise.

Many thanks. ?

5 stars
Our entire family loved ur aloo kurma. Thanks for a wonderful recipe

Excellent and easy way of presenting.Thanks to Shalini.

5 stars
Once again the QUEEN OF BIRYANI have posted a HIT RECIPE. This has got a rich taste.

Now I don’t see any others biryani, coz till today none of the recipes of biryani from ur blog have failed, either by its texture or by taste.

Very well explained along with the pics, for which we never go wrong

Its amazing in test.

Nicely explained….’
Keep posting more recipes & 🙂









Will use your recipe for my office pot lunch party ………………. thank you :)<br />