Paneer Tikka Biryani – Paneer and Biryani are two words that can make anyone’s mouth water. Put them together and you have a divine combination of the most flavourful rice with creamy paneer tikka masala.
Note – This recipe has been updated from the archives – first published in August 2019. I’ve added new images and helpful content, the recipe remains the same.
I’ve always loved the smoky flavours of paneer tikka , so when I decided to make a paneer biryani, I thought — why not combine the two? Instead of just tossing plain paneer into the creamy masala, I took the extra step to marinate in tandoori spices and grill first. It added so much more flavour and made the whole dish feel a bit more special. Tip: If you’re grilling the paneer on a pan or in the oven, make sure not to overcook it — just a slight char is enough to lock in the flavour without drying it out.
The rice is gently infused with a medley of warm, fragrant spices that give it that unmistakable biryani aroma — rich, royal, and comforting. But the real magic? It’s in the fried onions — or birasta . They add this incredible caramelised sweetness that ties everything together. Trust me, don’t skip them. Once you taste the difference, you’ll never make biryani without them again!
Yes, biryani can seem a bit intimidating at first glance — all those layers, spices, and steps — but once it all comes together, it’s so worth it.
My advice?
Pick a day when you’ve got time, your pantry’s stocked, and (most importantly) you’re surrounded by people you love. Because biryani is best made slowly, with care — and shared with good company.
Serving ideas
When it comes to serving paneer tikka biryani, I like to keep it simple and let the flavours shine. A side of cool cucumber raita is a must along with crunchy poppadoms and Indian kachumber salad . The raita provides a cool contrast to the spices and the papad gives texture.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Rice – to cook the Biryani the BEST rice you should be using is good quality aged basmati rice aka sella rice. It emits a good aroma when it is cooked with whole spices. Sella rice keeps its shape and prevents clumping (a nightmare that anyone who has cooked rice will relate). If you can’t find sella rice, use aged basmati rice (you can find it in British supermarkets).
Paneer – paneer is an Indian style cottage cheese which can be grilled or fried without losing its shape. It can be store-bought or homemade. Nowadays paneer is easily available in almost all British supermarkets.
Spices & masalas – biryani is all about the spices and masalas. Whole spices such as cardamom, cloves, bay leaves, shahi jeera and saffron increase the flavours of biryani. Basic masala powders such as red chilli powder, turmeric and garam masala add wonderful flavours to this dish.
I like to use my own spice combinations rather than relying on store-bought biryani masala. It gives the dish a more personal and authentic touch — plus, you can tweak it to suit your taste. If you’re going the from-scratch route, stick to the recipe closely.
Nuts and fats – a rich and sumptuous biryani is prepared with the good amounts of nuts and fats. You’ll need such as homemade ghee , oil, cream and yogurt.
Fresh spices and herbs – for an aroma and flavour, you’ll require a couple of fresh ingredients. Onion, garlic, mint, and fresh coriander.
Fried onion – The last but not least very important ingredient for biryani is deep-fried onions. Easily available in any south Indian grocery store but you can make it at home too. See below.
How to make homemade birista
Making homemade crispy fried onions for biryani takes a little time but the process is pretty simple.
To make the perfect birista, start by slicing onions thinly and evenly — this helps them cook uniformly and crisp up nicely. I usually use red onions for their deeper flavour, but yellow ones work too. Heat a generous amount of oil in a wide pan (don’t overcrowd the onions!). Fry them on medium-low heat, stirring occasionally.
The key is patience — let them slowly turn golden brown and caramelised. Once they’re evenly browned, remove them with a slotted spoon and spread them on a paper towel to crisp up as they cool.
They’ll deepen in colour slightly after coming out of the oil, so don’t wait until they’re too dark in the pan.
How to cook perfect rice for biryani
For the fluffiest biryani, it is very important that you cook your rice only 70%. First, wash the rice under the running water until the water runs clear then soak the rice in cold water for at least half an hour.
Then in a large pan or stockpot boil plenty of water, add whole spices such as cardamom, cloves, cinnamon and bay leaf along with a spoon of ghee and some lemon juice or lemon slices. Once the cooked about 70% cooked, you’ll notice it still has a bite. Turn off the heat and drain all the water and leave it to cool.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Paneer Tikka Biryani
Equipment
- large pot
Ingredients
- 500 gram paneer cut into cubes
- 2 green bell pepper cut into chunks
- 3 tablespoon yogurt thick
- 2 tablespoon ground cumin and coriander
- 1 tablespoon ginger-garlic puree
- 2 tablespoon oil
- 1 teaspoon red chili powder kashmiri
- ½ teaspoon garam masala powder
- 1 tablespoon lemon juice
- 1 tablespoon besan roasted (optional)
Masala Gravy
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic puree
- 3 tablespoon cashew and almond paste
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 4-5 tablespoon tomato puree
- 1 tablespoon kitchen king masala or curry powder
- 1 tablespoon whole spices cardamom, cloves, bay leaves, cinnamon
- 1 teaspoon kasoori methi
- 1 tablespoon fried onion
- 4-5 tablespoon single cream
- salt
- 1 tablespoon red chilli powder
Rice
- 1 kilogram sella basmati rice
- 2 tablespoon whole spices cardamom, cloves, cinnamon, bay leaves
- 2 tablespoon ghee
- ½ teaspoon lemon juice or lemon slices
Other ingredients
- pinch saffron
- 4 tablespoon warm milk
- 2 tablespoon fried onions
- 4 tablespoon mint
- 4 tablespoon coriander
- 3 tablespoon roasted cashew nuts
Instructions
Paneer Tikka
- First place all the ingredients in a big bowl except capsicum and paneer cubes.
- Combine everything and add panner, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 30 minutes.
- Add saffron in warm milk and set it aside for later use.
Rice
- Rinse rice under the running water and soak it in cold water for half an hour.
- In a stockpot bring the water to boil, add salt, whole spices, ghee, and lemon juice.
- Add soaked rice and cook till it is cooked 70%.
- Drain all the water and leave in a colander aside.
Paneer tikka masala
- In a large pot/pan, heat oil add cumin seeds and whole spices.
- Once seeds and whole spices splutter add chopped onion and fry till translucent.
- Add ginger-garlic paste and fry till light brown.
- Now add kitchen king masala, red chilli powder and fry for few seconds.
- Add tomato puree, cook till oil separates from the pan.
- Add kasoori methi and cashew and almond paste.
- Mix everything, add salt, single cream and fried onions.
- In a separate frying pan heat oil, add marinated paneer and capsicum. Pan fry until crispy on all side.
- Add paneer tikka in masala gravy, mix well.
- Turn off the heat.
Layer the Biryani
- On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews.
- Then add a layer of cooked rice evenly.
- Top the rice layer with saffron milk and ghee.
- Cover the stockpot with aluminum foil and then lid.
- Cook biryani 7-8 minutes on low heat.
- Remove the pot from the oven, add fresh mint leaves and fried onion.
- Gently mix the biryani without breaking the rice and paneer.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Paneer Tikka Biryani
Equipment
- large pot
Ingredients
- 500 gram paneer cut into cubes
- 2 green bell pepper cut into chunks
- 3 tablespoon yogurt thick
- 2 tablespoon ground cumin and coriander
- 1 tablespoon ginger-garlic puree
- 2 tablespoon oil
- 1 teaspoon red chili powder kashmiri
- ½ teaspoon garam masala powder
- 1 tablespoon lemon juice
- 1 tablespoon besan roasted (optional)
Masala Gravy
- 1 large onion finely chopped
- 1 tablespoon ginger-garlic puree
- 3 tablespoon cashew and almond paste
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 4-5 tablespoon tomato puree
- 1 tablespoon kitchen king masala or curry powder
- 1 tablespoon whole spices cardamom, cloves, bay leaves, cinnamon
- 1 teaspoon kasoori methi
- 1 tablespoon fried onion
- 4-5 tablespoon single cream
- salt
- 1 tablespoon red chilli powder
Rice
- 1 kilogram sella basmati rice
- 2 tablespoon whole spices cardamom, cloves, cinnamon, bay leaves
- 2 tablespoon ghee
- ½ teaspoon lemon juice or lemon slices
Other ingredients
- pinch saffron
- 4 tablespoon warm milk
- 2 tablespoon fried onions
- 4 tablespoon mint
- 4 tablespoon coriander
- 3 tablespoon roasted cashew nuts
Instructions
Paneer Tikka
- First place all the ingredients in a big bowl except capsicum and paneer cubes.
- Combine everything and add panner, mix well and cover the bowl with the cling film and leave it in the refrigerator for at least 30 minutes.
- Add saffron in warm milk and set it aside for later use.
Rice
- Rinse rice under the running water and soak it in cold water for half an hour.
- In a stockpot bring the water to boil, add salt, whole spices, ghee, and lemon juice.
- Add soaked rice and cook till it is cooked 70%.
- Drain all the water and leave in a colander aside.
Paneer tikka masala
- In a large pot/pan, heat oil add cumin seeds and whole spices.
- Once seeds and whole spices splutter add chopped onion and fry till translucent.
- Add ginger-garlic paste and fry till light brown.
- Now add kitchen king masala, red chilli powder and fry for few seconds.
- Add tomato puree, cook till oil separates from the pan.
- Add kasoori methi and cashew and almond paste.
- Mix everything, add salt, single cream and fried onions.
- In a separate frying pan heat oil, add marinated paneer and capsicum. Pan fry until crispy on all side.
- Add paneer tikka in masala gravy, mix well.
- Turn off the heat.
Layer the Biryani
- On the layer of paneer tikka masala, top with some of the fresh mint, coriander, fried onions, and toasted cashews.
- Then add a layer of cooked rice evenly.
- Top the rice layer with saffron milk and ghee.
- Cover the stockpot with aluminum foil and then lid.
- Cook biryani 7-8 minutes on low heat.
- Remove the pot from the oven, add fresh mint leaves and fried onion.
- Gently mix the biryani without breaking the rice and paneer.
- Serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
When I think of dal, I think of comfort – simple and homely. Dal Maharani, though, is something else! Rich, elegant, and made to impress. It’s royally prepared with a mix of three different lentils and rich spices and finished with ghee and cream.
When I want to prepare a meal for a celebration, I make Dal Maharani. It feels like such a statement dish. Rich, bold, queenly (as the name suggests), and deserving of a good peshwari naan or tandoori roti!
It’s made with a base of urad dal, red kidney beans and chana dal that are first cooked until buttery with robust whole spices. I then complete the dal with two temperings – firstly with onions, tomatoes and spices and the second with ghee and garlic.
This layer of cooking technique gives the dal its unique texture and flavour. I’ve also noticed that giving this dal plenty of love by cooking it low & slow helps develop richness and flavour.
It’s not to be mistaken with dal makhani which is silky, buttery, and cooked with just urad dal and rajma. Dal maharani is bolder , intensely spiced , and includes chana dal for added texture and depth.
For a milder spiced dal that still has that creamy richness, my sultani dal is a great alternative that’s laced with saffron.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The lentils:
Whole urad dal becomes so creamy when slow-cooked, almost buttery. Chana dal for a bit of texture and nuttiness, and red kidney beans for melt-in-your-mouth richness. This is the signature combination for this recipe making it thicker than a typical dal.
Aromatics:
To build on the flavours, the aromatics and spices are key. I start with a base of finely chopped onions , along with garlic ginger paste, and green chillies . The chillies I usually cut into thin rounds, though slitting them works just as well.
For ease and a smoothness, I use tomato passata instead of fresh tomatoes. For the second tempering in ghee, I love adding sliced garlic to infuse it with that rich, nutty aroma.
Whole spices:
Whole spices create the foundation of warmth and depth. I use bay leaves, cinnamon, cloves, cumin seeds , and both green and black cardamom .
Spice powders:
To layer the flavour further, I add ground Kashmiri red chilli powder for its vibrant colour and gentle heat, along with turmeric , and ground cumin and coriander .
My secret touch? A pinch of mace powder — it adds an almost floral warmth that takes the dal to another level. You won’t find this is other recipes! If you can’t find it, use garam masala or skip totally.
No Dal Maharani is complete without kasoori methi (dried fenugreek), crushed and stirred in toward the end.
Fats:
To bring it all together, I finish with a generous tadka in ghee and a swirl of fresh cream because richness is the whole point.
How I Serve It
Dal maharani has such a rich, assertive flavour, I like to let it shine as the hero of the meal.
I usually pair it with milder sides that balance the depth of the dal. A simple bowl of jeera rice , Indian vegetable curry , a crisp Indian kachumber salad with onion and tomato , or even just plain parathas are perfect.
It’s elegant enough to be part of a Diwali dinner party menu too — especially when you want something that feels festive and royal.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Dal Maharani
Equipment
- Pressure cooker or Instant Pot
- pan
Ingredients
Dal
- ⅔ cup whole urad dal
- ⅓ cup chana dal
- ⅓ cup red kidney beans
- 1 tablespoon whole spices bay leaf, cloves, cinnamon, green cardamom and black cardamom
- 2 tablespoon oil
First Tempering (Tadka)
- 3 tablespoon oil
- 1 tablespoon cumin seeds
- ½ teaspoon hing asafoetida
- 1 large onion finely chopped
- 2 tablespoon ginger-garlic paste combined
- 1 lerge green chilli chopped
- ¾ cup tomatoes chopped or pureed
- 1 tablespoon chilli powder kashmiri
- 1 teaspoon turmeric powder
- 2 tablespoon ground cumin and coriander
- 1 tablespoon kasoori methi dried fenugreek leaves
- 3 tablespoon butter salted or unsalted
- ½ teaspoon mace powder
- 4 tablespoon fresh cream
- 2 tablespoon salt
Second tempering (Tadka)
- 2 tablespoon ghee
- 2 tablespoon garlic sliced
- 1 tablespoon red chilli powder
Instructions
Dal
- Mix all the lentils and beans under clean running water then soak in warm water in a bowl for at least 8 hours or over night.
- Discard the water and rinse the soaked lentils in clean water again
- Add lentils in the pressure cooker or instant pot along with the whole spices and oil. Pour 3 cups clean water and cook. In the pressure cooker cook for 5-6 whistles. In the instant pot, cook on HIGH pressure for 25 minutes.
First Tempering
- Heat oil in a pan and add cumin seeds. Once they crackle, tip in the chopped onion. Sauté until translucent and add the ginger-garlic paste and green chillies.
- Cook for a further minute or until oil separates and add the tomatoes.
- Add the spice powders and salt and mix well.
- Tip in the cooked dal and add some water. Bring the dal to a boil then reduce to a simmer to cook.
- Sprinkle over kasoori methi, add butter and mace powder. Pour over the cream. Continue to simmer until thick and creamy.
Second Tempering
- In a small pan, heat ghee and add the sliced garlic.
- Once the garlic has slightly brown, remove from the heat and tip in the kashmiri chilli powder.
- Pour this over the cooked dal and swirl through. The dal is now ready to serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
