13 days ago
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Posted On: October 23rd 2026, 04:40 pm
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🍛 Homestyle Paneer & Veggie Biryani (Serves 8–10)
A comforting, flavor-packed biryani layered with spiced paneer, vegetables, fragrant rice, fresh herbs, and saffron. Perfect for sharing with the people you love. ❤️
INGREDIENTS
* 1 lb paneer, cubed
* ½ cup plain yogurt
* 2 ½ cups @deccanrice Jeera Samba Rice (uncooked)
* 2 medium red onions, thinly sliced
* 3–4 Roma tomatoes, chopped
* 3 carrots, diced
* 1 pack frozen cut green beans
* Ginger-garlic paste, to taste
* 10–12 almonds, soaked
* Ground spices: Kashmiri chili powder, turmeric, cumin, coriander, garam masala
* Whole spices: Bay leaf, star anise, cumin seeds, cardamom
* 10–12 saffron strands + ¼ cup warm milk
* Fresh mint & cilantro
* Avocado oil, ghee & salt
METHOD
1. Marinate: Toss paneer with yogurt, ginger garlic paste, 1 tbsp each Kashmiri chili powder, cumin, coriander, garam masala & salt, plus ½ tbsp turmeric. Set aside.
2. Prep: Soak saffron in warm milk. Fry sliced onions in oil with cumin seeds & a pinch of salt until golden and crispy. Set aside. Rinse and soak rice for 15–20 mins.
3. Cook paneer: Heat ghee in a large pot with bay leaf and cardamom. Add marinated paneer, cook gently for 5–6 mins, then remove.
4. Make the masala: In the same pot, cook tomatoes and carrots with ginger-garlic paste for ~10 mins. Add more ground spices and salt to taste, followed by green beans. Cook 5 mins.
5. Make it rich: Blend soaked almonds with a splash of soaking water into a thick paste. Stir into the masala, cook 5 mins, then add the paneer back in.
6. Parboil rice: Boil soaked rice in salted water with star anise until just al dente (still slightly firm). Drain.
7. Layer: Alternate paneer masala and rice in the pot, topping each layer with fried onions, mint, cilantro & a drizzle of saffron milk. I did 2 layers!
8. Dum cook: Cover tightly and cook on the lowest heat for 10–15 mins, allowing everything to steam together. Rest covered for 5–10 mins before opening.
Serve family-style with a simple raita, achaar, or just on its own. And ofcourse, the leftovers taste even better the next day!
A comforting, flavor-packed biryani layered with spiced paneer, vegetables, fragrant rice, fresh herbs, and saffron. Perfect for sharing with the people you love. ❤️
INGREDIENTS
* 1 lb paneer, cubed
* ½ cup plain yogurt
* 2 ½ cups @deccanrice Jeera Samba Rice (uncooked)
* 2 medium red onions, thinly sliced
* 3–4 Roma tomatoes, chopped
* 3 carrots, diced
* 1 pack frozen cut green beans
* Ginger-garlic paste, to taste
* 10–12 almonds, soaked
* Ground spices: Kashmiri chili powder, turmeric, cumin, coriander, garam masala
* Whole spices: Bay leaf, star anise, cumin seeds, cardamom
* 10–12 saffron strands + ¼ cup warm milk
* Fresh mint & cilantro
* Avocado oil, ghee & salt
METHOD
1. Marinate: Toss paneer with yogurt, ginger garlic paste, 1 tbsp each Kashmiri chili powder, cumin, coriander, garam masala & salt, plus ½ tbsp turmeric. Set aside.
2. Prep: Soak saffron in warm milk. Fry sliced onions in oil with cumin seeds & a pinch of salt until golden and crispy. Set aside. Rinse and soak rice for 15–20 mins.
3. Cook paneer: Heat ghee in a large pot with bay leaf and cardamom. Add marinated paneer, cook gently for 5–6 mins, then remove.
4. Make the masala: In the same pot, cook tomatoes and carrots with ginger-garlic paste for ~10 mins. Add more ground spices and salt to taste, followed by green beans. Cook 5 mins.
5. Make it rich: Blend soaked almonds with a splash of soaking water into a thick paste. Stir into the masala, cook 5 mins, then add the paneer back in.
6. Parboil rice: Boil soaked rice in salted water with star anise until just al dente (still slightly firm). Drain.
7. Layer: Alternate paneer masala and rice in the pot, topping each layer with fried onions, mint, cilantro & a drizzle of saffron milk. I did 2 layers!
8. Dum cook: Cover tightly and cook on the lowest heat for 10–15 mins, allowing everything to steam together. Rest covered for 5–10 mins before opening.
Serve family-style with a simple raita, achaar, or just on its own. And ofcourse, the leftovers taste even better the next day!
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