Paneer Vegetable Dum Biryani

This Paneer Vegetable Dum Biryani is a rich, comforting vegetarian biryani made with layers of fragrant rice, paneer, mixed vegetables, saffron milk, fried onions, nuts and mint. The paneer and vegetables are cooked in a creamy makhani-style gravy, then layered with rice and finished on dum so everything has time to steam together.

This paneer vegetable dum biryani isn't quick weekday rice dish, but it is absolutely worth making when you want something that feels special!

The result is aromatic, rich and full of flavour, with soft paneer, vegetables, fluffy rice and little sweet bites of sultana and nuts.

It's made with a rich and creamy makhani gravy. For variation, you may also like to try my paneer tikka biryani.

I love to serve it with a creamy raita like boondi raita and crispy poppadoms.

Ingredients Notes

Sella basmati rice

I like using sella basmati rice for biryani because it holds its shape well and does not turn mushy as quickly as regular basmati.

It is especially useful for layered biryani, where the rice is cooked once in water and again on dum.

If you don't have it, I recommend a good quality basmati rice - I usually use Tilda.

Paneer

Use firm paneer cut into cubes. I prefer store-bought paneer which holds its shape better than homemade paneer.

Lightly grilling or pan-cooking the paneer before adding it to the gravy gives it a better texture.

Vegetables

Use mixed vegetables such as cauliflower, carrots, green beans and peas.

They should be cooked but not mushy, because they will cook a little more during dum.

Makhani-style gravy

The paneer and vegetables are cooked with onion, ginger-garlic, spices, yoghurt, cream and almond-poppy seed paste.

This gives the biryani its rich, royal-style flavour.

Saffron milk

Soak saffron in warm milk before adding it to the biryani.

This helps release the colour and aroma.

Fried onions, nuts and mint

These make the biryani feel complete.

They add sweetness, crunch, freshness and that proper biryani finish.

Tips for Success

• Do not overcook the rice. Cook it until about 75% done, because it will finish cooking on dum.
• Use sella basmati if possible. It is more forgiving and helps keep the rice grains separate.
• Keep the gravy thick. A watery gravy can make the biryani soggy.
• Cook the vegetables just enough. They should hold their shape after layering.
• Do not skip the saffron milk. It adds colour, aroma and that special biryani feel.
• Seal the pan well. Foil, dough or a tight lid helps trap the steam.
• Use a tawa under the pan. This stops the bottom layer catching while the biryani cooks on dum.

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📖 Recipe

Paneer Vegetable Dum Biryani

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A rich vegetarian dum biryani made with paneer, mixed vegetables, fragrant rice, saffron milk, fried onions, nuts and a creamy makhani-style gravy.

Course Mains

Cuisine Indian

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Servings 8 servings

Author Hayley Dhanecha

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Ingredients

US Customary - Metric

For the rice

• 500 grams sella basmati rice
• 2 tablespoons oil or ghee
• 1 teaspoon lemon juice
• 2 tablespoons whole spices total of bay leaves, green cardamom, cloves, cinnamon bark, star anise and black cardamom
• salt to taste

For the paneer and vegetable makhani

• 250 grams paneer cubed
• 300 grams assorted vegetables steamed (such as cauliflower, carrots, green beans and green peas)
• ¼ cup capsicum roughly chopped
• ½ cup onion paste
• 3 tablespoons ginger-garlic paste
• 5 tablespoons almond and white poppy seed paste
• 1 tablespoon red chilli powder
• ½ teaspoon ground cloves and cinnamon
• 1 teaspoon ground cardamom
• ½ teaspoon ground nutmeg
• ½ teaspoon ground black pepper
• 2 tablespoons ground cumin and coriander
• 1 teaspoon Kitchen King masala optional
• 3 tablespoons plain natural yogurt
• 4 tablespoons cream
• 4 tablespoons oil or ghee
• 1 tablespoon kewra water
• salt to taste

For layering

• 3 tablespoons cashew nuts
• 3 tablespoons sultanas yellow raisins
• ¼ cup lukewarm milk
• pinch saffron threads
• 3 tablespoons fried onions
• 2 tablespoons mint leaves
• 2 tablespoons ghee

Instructions

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• Soak the saffron threads in the lukewarm milk and set aside.
• Rinse the rice well, then soak in cold water for at least 1 hour.
• Meanwhile, prepare the paneer and vegetable makhani. Heat 4 tablespoons oil or ghee in a heavy-based pan or kadai.
• Add the onion paste and cook for 5–6 minutes. Add the ginger-garlic paste and cook for a further 3–4 minutes.
• Add the red chilli powder, ground cloves and cinnamon, cardamom, nutmeg, black pepper, ground cumin and coriander and Kitchen King masala, if using. Cook for 2 minutes.
• Add the almond and poppy seed paste and salt. Stir well, then reduce the heat to low and add the yoghurt. Add a couple of tablespoons of water and mix well.
• Lightly coat the paneer cubes with oil or ghee and grill for 3–4 minutes on each side.
• Add the grilled paneer, steamed vegetables and capsicum to the gravy. Mix gently, then stir in the cream. Turn off the heat, add the kewra water and set aside.
• To cook the rice, bring at least 2 litres of water to the boil in a large pan. Add the lemon juice, salt, 2 tablespoons oil or ghee and whole spices.
• Drain the soaked rice and add it to the boiling water. Cook until the rice is about 75% cooked, then drain thoroughly in a colander.
• Grease a heavy-based pan with a little of the ghee. Spread half of the paneer and vegetable makhani over the base.
• Add one-third of the rice and spread evenly. Sprinkle over some of the cashews, sultanas, fried onions and mint.
• Add the remaining paneer and vegetable makhani, followed by the remaining rice. Top with the remaining cashews, sultanas, fried onions and mint.
• Pour the saffron milk and remaining ghee evenly over the rice.
• Seal the pan tightly with kitchen foil or pastry, then cover with a lid.
• Place a flat griddle or tawa over the hob and set the biryani pan on top. Cook over high heat for 5 minutes.
• Reduce to very low heat and cook for a further 15–20 minutes.
• Remove from the heat and serve the biryani hot.

Nutrition

Serving: 1serving | Calories: 613kcal | Carbohydrates: 69g | Protein: 14g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 50mg | Sodium: 71mg | Potassium: 391mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2559IU | Vitamin C: 12mg | Calcium: 269mg | Iron: 3mg

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.

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