Classic Paneer Biryani

Ingredients

• 🧀Yogurt1 cup
  
• 🫙Ginger Garlic Paste1 tbsp
  
• 🧂Saltto taste
  
• 🧀Paneer250 g, cubed
  
• 🧈Ghee3 tbsp
  
• 🌾Basmati Rice400 g, soaked 30 minutes
  
• 🌶️Biryani Masala2 tbsp
  
• 🌿Mint Leaves1/2 cup
  
• 🌶️Whole Garam Masala Spices2 tsp
  
• 🧅Fried Onions1 cup
  

Optional extras

• 🌿Fresh Cilantro1/2 cup
  
• 🌶️Saffrona pinch, soaked in warm milk
  

Instructions

1. 1

   Soak the basmati for 30 minutes, then par-boil it in salted water with the whole spices until 70% done — it should break with a snap, not go soft.

2. 2

   Marinate the paneer in yogurt, biryani masala, ginger garlic paste and half the fried onions for at least an hour.

3. 3

   In a heavy pot, layer the marinated paneer on the base, then the drained rice, then mint, cilantro, the rest of the onions and the saffron milk.

4. 4

   Seal with a tight lid (dough if you have it) and cook on the lowest possible heat for 25 minutes — the steam finishes everything gently.

5. 5

   Rest sealed for 10 minutes more, then open at the table.

6. 6

   Keep the layering clean — each spoonful should carry both rice and the paneer.

7. 7

   Serve with a cool onion raita and lemon wedges.