Biryani is often considered the crown jewel of Indian cuisine, known for its layers of flavour, aroma, and celebration of spices. Paneer tikka, on the other hand, is the undisputed star of vegetarian grills, with its smoky char and bold marination. When you bring these two favourites together, you get a dish that is equal parts comforting and luxurious, paneer tikka biryani.
This recipe is perfect for festive meals, family gatherings, or even for a cosy weekend lunch when you want to treat yourself. It’s rich in taste but doesn’t require complicated techniques. With just a little prep and smart layering, you can create a biryani that tastes like it came straight out of a restaurant. What makes it stand out is the way each grain of rice carries the smoky warmth of paneer tikka, balanced with caramelised onions, mint, and classic biryani spices.
Unlike traditional biryani which may take hours, this version keeps it manageable with five clear steps. It may look like a special-occasion dish, but it’s definitely something you can master at home.
Step 1: Marinate the paneer for tikka flavour
Start with 200 grams of paneer, cut into medium cubes. Prepare a marinade with curd, ginger-garlic paste, red chilli powder, turmeric, garam masala, roasted besan (gram flour), lemon juice, and a little oil. Mix it well and coat the paneer cubes thoroughly. Let this rest for at least thirty minutes to soak in the flavour. For best results, refrigerate it for an hour. This marination will give the paneer its distinct tandoori taste and help it stay juicy after cooking.
Step 2: Cook or grill the paneer until slightly charred
Heat a tawa, grill pan, or oven and cook the marinated paneer pieces until they are golden with a few dark spots. The idea is to lightly char them for a smoky touch, just like restaurant-style tikka. Avoid overcooking, as that can make the paneer rubbery. Once done, set the paneer tikka aside while you prepare the biryani base. If you want to add capsicum or onions for a true tikka feel, toss them on the same pan and cook briefly.
Step 3: Prepare the spiced rice and fried onions
Wash and soak one cup of basmati rice for at least twenty minutes. Cook it with whole spices like bay leaf, cloves, cinnamon, and cardamom until it’s just done, fluffy but not too soft. Drain and let it cool slightly. Separately, thinly slice two onions and fry them in oil or ghee until golden brown and crisp. This step is key to adding a rich, deep flavour to the final dish. Keep a few fried onions aside for garnish and layer the rest in the biryani.
Step 4: Layer the biryani with care
In a deep pot or handi, start layering the biryani. Begin with a spoonful of ghee, then add a layer of cooked rice, followed by some fried onions, a sprinkle of mint and coriander, and a portion of the grilled paneer tikka. Repeat the layers until all ingredients are used up, finishing with rice, herbs, and the remaining fried onions. Drizzle with a little saffron-infused milk or kewra water if you want that royal aroma. Cover the pot tightly with a lid or seal it with dough for a proper ‘dum’ cooking finish.
Step 5: Cook on low heat and serve hot
Place the biryani pot on very low heat for fifteen to twenty minutes to let the flavours mingle. You can also place the pot on a tawa if you’re worried about direct heat. Once done, let it rest for five minutes before opening. Gently fluff the top layer with a fork to mix the rice and paneer without breaking them apart. Serve hot with raita, papad, or a simple onion salad for a meal that truly feels special.
Paneer tikka biryani is a show-stopping dish that beautifully blends the bold, smoky notes of tandoori paneer with the subtle elegance of spiced rice. It’s festive enough for a celebration and comforting enough for a Sunday meal. With each layer revealing a mix of flavours and textures, this biryani is a labour of love that rewards you in every bite.
