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Tandoori Paneer Biryani | Paneer Tikka Biryani

Tandoori Paneer Biryani | Paneer Tikka Biryani

Tandoori Paneer Biryani is a flavourful, aromatic and delicious Biryani perfect for parties. It is cooked with spices along with grilled and marinated paneer.
Course Main Course
Cuisine Indian
Keyword Biryani, Gluten Free, Rice
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Soaking Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Author Renu Agrawal-Dongre


Ingredients for Paneer Marination

  • Please check the ingredients here Paneer Tikka
  • 1/2 Cup chopped Coriander
  • 1/2 Cup Chopped Mint

Ingredients for cooking Rice

  • 2 Cup Basmati Rice
  • 2-3 Cloves Long
  • 1/2 inch Cinnamon Dalchini
  • 1 Black cardamom
  • 1 Bay leaf Tejpatta
  • 1 tablespoon Ghee Clarified Butter

For Biryani Masala

  • 2 Tablespoon oil
  • 1 Small piece of cinnamon
  • 1 tsp Shajeera
  • 2-3 Green Cardamom
  • 1 Black Cardamom
  • 1 tsp Cumin Seeds
  • 1/2 inch Ginger
  • 2-3 Garlic cloves
  • 4 Green Chilies
  • 2 Medium size Onion Chopped
  • 3-4 Medium Size Tomatoes Chopped
  • Salt to taste
  • 1/4 Cup chopped Coriander
  • 1/4 Cup Chopped Mint
  • 1/2 tsp Turmeric
  • 1 tsp Red chilly powder
  • 1-2 Bay leaves
  • 1 tsp Gluteen Free Asafoetida (Hing)
  • 1 tsp Garam Masala
  • 2-3 tablespoon cashew's chopped
  • 2 tablespoon Ghee Clarified Butter

For Layering Biryani

  • a generous pinch of Kesar Saffron soaked in 1/4 cup of lukewarm milk.
  • 1 tablespoon Ghee/Clarified Butter
  • 1/2 Cup of chopped Mint leaves
  • 1/2 Cup of Fried Onions


Marinating and Cooking Paneer

  1. Add in the chopped coriander and chopped mint along with the ingredients list mentioned in this recipe.

  2. Follow the instructions for marinating the paneer, as mentioned here.

  3. Grill the paneer in the oven for 20-30 minutes until they turn lightly brown.

Cooking Rice

  1. Rinse and soak the rice for at least 30 minutes.

  2. In a large pot add enough water, 7-8 cups of water.


  3. Add in the spices mentioned under the heading "Ingredients for cooking Rice".

  4. Once the water starts boiling, add the rice.

  5. One can even microwave the rice on high power for 15 minutes.

  6. Let the rice cook till 85 % done.

  7. Drain and keep it aside.

Paneer Biryani Masala

  1. In a pan add in the oil.

  2. Once hot, add Hing, Shahjeera, Jeera, Cardamom green & black, Bay leaf, cinnamon.

  3. Saute this for a few seconds.

  4. Add in the chopped onion.

  5. In the mean while crush or make a paste of green chilies, ginger and garlic.

  6. Add the mixture of chilies, garlic and ginger and saute for 2-3 minutes until onions becomes translucent.

  7. Now add the chopped tomato, Coriander, Mint, Turmeric, Red chilly, Garam Masala.

  8. Mix everything and let the masala cook for 4-5 minutes.

  9. Once the masala starts leaving oil or you feel it is cooked, add in the grilled paneer.

  10. Mix everything. Be gentle or will break the paneer cubes.

  11. Let this cook for 4-5 minutes.

Layering of Biryani

  1. In a heavy bottom pan, add in few fried onions.

  2. Top it with a tablespoon of the Paneer Biryani Masala.

  3. Now add half of the cooked rice.

  4. Layer it with half of mint leaves, fried onions, half of cashew and half of ghee.

  5. Repeat the above 3 steps.

  6. Sprinkle the Kesar mix on top of the rice.

  7. Seal the edges using dough and let this cook on dum (Min) or steam cook for 20-25 minutes.

  8. Serve it with as is or with yogurt.

Recipe Notes

  • 1 Cup =235 ml
  • 1 tablespoon =15 ml
  • Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)