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.

Briyani topped with paneer tikka pieces in an oval tray.

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.

A close up image of paneer tikka biryani served with a serving spoon.

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.

A round plate of paneer biryani garnished with fried onions and fresh herbs with long-grain rice mixed with spices.

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!

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