Biryani Menu The Honest Herbivore

Paneer Mughlai Biryani



Paneer Mughlai biryani

Paneer Mughlai Biryani, a paneer lovers delight! One pot meal, delicious, Mixture of aromatic fragrant Basmati rice, spices, and Indian cottage cheese. 
Prep Time20 mins
Cook Time45 mins
Marination30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Mughlai
Keyword: biryani
Servings: 4
Author: Chaya


  • 200 gm Paneer
  • 1.5 cup Basmati Rice
  • 1/2 tbsp Cumin seeds
  • 1/2 inch Cinnamon
  • 3 Cloves
  • 2 Cardamom
  • 1 Star anise
  • 2 Green chilly
  • 3 Onion
  • 20 Cashew
  • 1 Tomato
  • 2 tsp Ginger garlic paste
  • 1/2 cup Curd
  • 1/4 cup Mint leaves
  • 1/4 cup Coriander leaves
  • 1 tsp Lemon
  • 1/4 tsp Turmeric powder
  • 2 tbsp Tomato ketchup
  • 1 tsp Kasuri methi
  • 1 tbsp Ghee
  • a pinch Saffron (Soaked in 1 tsp milk)
  • 4-5 drops Rose water (Optional)
  • Oil
  • Salt


  • Fried Onions: Heat oil in a pan on high flame, reduce the flame and add half of the sliced onions , fry till light golden brown , transfer to a plate, keep them aside.
  • In a pan add oil , shallow fry paneer cubes, keep aside.
  • In a pan add oil, cumin seeds, cinnamon, cloves, cardamom, star anise, green chillies, onion, cashew, fry for 2 min, let it cool down, grind it to fine paste.
  • In a bowl add fried paneer, fried onions, chopped tomato, ginger garlic paste, curd, chopped mint leaves, chopped coriander leaves, turmeric powder, tomato ketchup, onion-cashew-spices paste, salt, mix well, marinate for 1 hour.
  • Wash and soak basmati rice for 30 min.
  • Boil water in a vessel , add 2tbsp of salt and 1/2 tsp of oil, once water start to boil add soaked rice, cook till rice gets cooked 90%, remove excess water, keep 90% cooked rice aside.
  • In a vessel add oil + ghee, add cashew, fry for a min, add marinated paneer masala, mix well, level it, add 90% cooked rice, garnish with left over fried onions, mint leaves and coriander leaves, add saffron milk on top, add 3 to 4 drops of rose water on top, close the lid, cook for 15 min on low flame.




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