About the Dish
Shahi Paneer Biryani is a luxurious and flavorful dish that beautifully blends the richness of Indian cuisine with the aromatic essence of biryani. The term “Shahi” means royal, and as the name suggests, this dish is fit for royalty. Originating from Mughlai cuisine, Shahi Paneer Biryani is a vegetarian twist on the traditional biryani, replacing meat with paneer (Indian cottage cheese), making it a perfect choice for vegetarians and those seeking a regal indulgence.
The taste of Shahi Paneer Biryani is a perfect harmony of spices, textures, and aromas. The paneer is marinated in a blend of yogurt, aromatic spices, and herbs, which infuse it with a depth of flavor. The rice, long-grain basmati, is cooked with whole spices like cinnamon, cardamom, and cloves, adding an enchanting fragrance. The richness of the dish comes from the use of ghee (clarified butter), which gives the biryani a silky and indulgent feel. Garnished with fried onions, fresh coriander, and a drizzle of saffron milk, this dish exudes a royal aura.
In India, Shahi Paneer Biryani is often reserved for special occasions and festive celebrations. Its popularity continues to soar due to its regal appeal and the perfect blend of flavors, making it a favorite in royal kitchens and modern-day homes alike. Whether enjoyed during family gatherings, weddings, or celebrations, this dish offers a truly indulgent experience that transports you to the grandeur of Mughal kitchens.
Recipe
Ingredients
Directions to make
For the Birryani Rice
- 2 cups Basmati rice (soaked for 30 minutes)
- 4 cups water
- 1-2 bay leaves
- 2-3 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- Salt, to taste
- 1 tablespoon ghee (clarified butter)
For the Shahi Paneer Marinade:
- 250g Paneer (cubed)
- ½ cup thick yogurt
- 2 tablespoons fresh cream
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt, to taste
- 1 tablespoon ground cashews or almonds (optional, for extra richness)
For the Biryani:
- 2 tablespoons ghee (clarified butter)
- 1 large onion, thinly sliced
- 1 tablespoon ginger-garlic paste
- 1 tomato, chopped
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- 1 teaspoon fennel seeds (optional)
- Saffron strands soaked in 2 tablespoons warm milk
- ¼ cup fried onions (for garnish)
- Fresh coriander and mint leaves (for garnish)
- A pinch of rose water or kewra water (optional, for fragrance)
Step 1 : Boil the Rice
- In a large pot, bring 4 cups of water to a boil. Add bay leaves, cardamom pods, cloves, cinnamon stick, cumin seeds, and salt.
- Add the soaked basmati rice and cook the rice until it’s 70-80% cooked (the grains should still be firm).
- Drain the rice and set it aside.
Step 2: Marinate the Paneer
- In a bowl, mix yogurt, fresh cream, ginger-garlic paste, lemon juice, red chili powder, turmeric, garam masala, and salt. Optionally, add ground cashews or almonds for extra richness.
- Add the paneer cubes to the marinade and mix gently to coat the paneer well. Let it marinate for at least 30 minutes (you can refrigerate it for a few hours for more flavor).
Step 3: Cook the Shahi Paneer Base
- Heat 2 tablespoons of ghee in a pan. Add the thinly sliced onions and sauté them until golden brown. Remove a few fried onions for garnish and set them aside.
- To the same pan, add ginger-garlic paste and sauté for a minute.
- Add chopped tomatoes and cook until they soften.
- Stir in garam masala, cumin powder, coriander powder, and fennel seeds (optional). Let the spices cook for another minute.
Add the Marinated Paneer:
- Add the marinated paneer cubes along with the marinade into the pan. Cook gently for about 5-7 minutes, stirring occasionally, until the paneer soaks in the flavors.
Step 4: Layer the Biryani
Layer the Rice and Paneer Mixture:
- In a large, heavy-bottomed pot, start by adding a layer of the cooked rice. Next, add a layer of the cooked paneer mixture over it.
- Repeat this process, creating layers of rice and paneer. Finish with a final layer of rice on top.
- Drizzle the saffron milk over the top layer of rice, followed by a few drops of rose or kewra water for an aromatic touch.
Step 5: Dum (Steam the Biryani)
Seal and Steam:
- Cover the pot with a tight-fitting lid. You can also seal the edges with dough to ensure no steam escapes.
- Place the pot on low heat and cook for about 15-20 minutes to allow the flavors to meld together. This steaming process is called dum.
Step 6 : Garnish and Serve Hot
- After removing the pot from the heat, let it rest for a few minutes before opening the lid.
- Garnish the biryani with the fried onions, fresh coriander, and mint leaves.
- Serve the Shahi Paneer Biryani hot with raita, pickle, or a side of salad.
