Lal Paneer Biryani

Lal paneer biryani might not be the most common veg biryani recipe out there, but I really think it needs to be! It’s got a spicy, rich masala, the softest, perfectly flavorful pieces of paneer, and fluffy rice. Basically, it’s a true flavor bomb.

I recenetly made this for a party and my friends couldn’t stop eating it! I keep things pretty simple and just serve this with some vegetable raita. But believe me, this laal paneer biryani is so tasty that you won’t need anything else with it.

Laal Paneer Biryani Ingredients

Rice: Basmati rice, soaked for 30 minutes

Paneer: The main form for protein. I have used my homemade paneer as it yields really soft and spongy results. You can use store-bought paneer instead, but if you have 15 extra minutes I highly recommend homemade paneer in this veg biryani recipe for the best results

Aromatics: This recipe calls for lots of ginger and garlic, both for the chilli paste as well as in the gravy. Along with this, you will also need onions and tomatoes in the gravy

Spices: Kashmiri red chillies, cloves, cardamom, bay leaf, cinnamon, and stone flower (patthar ke phool) are used at various stages of the cooking process

Curds: Thoroughly whisked to get rid of any lumps. It helps make the gravy really creamy and rich

Biryani Masala: The heart of this dish and responsible for delivering that authentic biryani flavor. I use Shaan biryani masala that’s easily available both in India and outside

Lemon juice and wedge: Used while cooking the biryani rice to keep each grain white, separate, and fluffy

Birista: Aka fried onions. These are used in the gravy as well as garnish and is an important ingredient in biryani. I have used homemade birista for this, and you can find the recipe for it here

Saffron: Soaked in warm milk and used when layering the biryani for color and aroma

Oil: I have used sunflower oil for its neutral flavor and high smoke point. But any neutral-flavored oil such as vegetable, canola, peanut, etc. will work here

Ghee: Used as a finishing touch over biryani to add richness, flavor, aroma to the overall dish

Herbs: Finely chopped coriander and mint leaves add freshness

Salt: for seasoning

Frequently Asked Questions

Richa’s Top Tips

• Soaking rice: It’s important to soak the rice before cooking. This helps to reduce starch, make fluffy rice, cook faster, as well as more evenly
• Resting biryani: Before serving, let the laal paneer biryani rest for about 30 minutes. Gently fluff the rice using a fork or a silicone spatula. This will help the delicate rice grains to firm up a bit and prevent them from breaking
• Make ahead: You can make this laal paneer biryani gravy up to 24 hours in advance and store it in the fridge in an air thigh container. Simply reheat with a splash of water before layering for the right consistency

Storage Tips

• In the fridge: Store leftover laal paneer biryani in an airtight container for up to 2 days.
• Freezing: You can freeze this biryani for up to a month. The dish my dry out a bit and the paneer may feel crumbly instead of soft. However, it will still taste delicious. Simply add a splash of water when reheating to get some of the original texture back.
• Reheating tip: Reheat gently on the stove with the lid on and a splash of water to loosen the rice. Avoid the microwave if you can; stovetop reheating keeps the layers intact and the paneer from turning rubbery.

This laal paneer biryani is honestly one of the best veg biryani recipes out there. Simple, flavorful, and sooo addictive. And if you still think that there is no such thing as a veg biryani, then you need to follow this series. I have already shared my soya keema and gobi 65 biryani recipes, and I have so many more to come!

This article was researched and written by Urvi Dalal.