Delhi Style Paneer Biryani with Chutney

I was born and raised in Delhi. It has its own tastes and flavor which are different from other parts of the country. Here I have tried to recreate my childhood favorite – Delhi Style Biryani you will eat in restaurants, at weddings, parties, and of course anywhere else in Delhi.

Rice dishes such as Pulao, Biryani, Jeera Rice, lemon rice, Kheer, or curd rice are popular Indian dishes that are tasty and flavorful. This vegetarian biryani is a lovely classic, a luxurious dish that will surely impress your guests.

The delightful fusion of flavors, beautiful vibrant colors, texture, and exciting aromas makes this Delhi Style Paneer Biryani a delicious and refreshing recipe to try the next time you have a special occasion. Veg biryani is an ideal vegetarian biryani alternative for non-meat eaters or paneer lovers.

This Delhi Style Paneer Biryani Recipe is made with fragrant basmati, whole spices, and marinated paneer cheese cubes. It’s paired with chutney which is quite aromatic and filled with herbs and freshly ground coconut that help in balancing the richness of the biryani taste.

The flavorful Paneer Biryani is a complete meal on its own or you can serve it alongside a raita or mango lassi for a powerhouse of Indian food. If it’s your first time making this wonderful Indian cuisine, don’t worry because these detailed steps will help you get a hearty and delicious vegetarian dish that you’ll be proud of.

How to Make Delhi Style Paneer Biryani

This Vegetarian Paneer Biryani with Chutney is a labor of love and it’s important to make it when you have a relaxed schedule because of the cooking time. The result though is totally worth it!

Key Ingredients for Tofu or Paneer Marination for Delhi Style Biryani

1 cup yogurt: Use Greek Yogurt or plant-based yogurt. Coconut yogurt can be used for best results. The yogurt adds creaminess to the marinade.
1 tsp ginger-garlic paste: Add an authentic taste and aroma to the biryani.
¼ tsp turmeric: Adds richness, depth, flavor, and a distinct yellow color to pop in the dish
2 tbsp biryani masala: Adds aroma and warmth to the recipe
2 tbsp cilantro (chopped): Adds a unique lemon-peppery flavor.
2 tbsp mint (chopped): These are a great way to incorporate some fresh herbs in this dish. They add authentic flavors.
1 tbsp lemon juice: Adds tangy flavors and balances the spicy flavors
1 tsp salt: to taste
15 fried paneer cubes or fried tofu: Paneer is an Indian cottage cheese that holds its shape while cooking and is popular in Indian dishes. Use homemade paneer or store-bought paneer. Both work well.
½ onions: Use red or yellow onions that are sliced
½ green bell pepper (cubed): Fresh and colorful vegetable to really jazz up and add flavor to the dish. 1 tsp olive oil: Adds a rich touch, flavor, and moisture to the marinade.

Key Ingredients for the Rice

6 cups of water: To cook the rice in.
2 pods cardamom: The sweet and warm flavors elevate your dish and give it a well-rounded flavor and aroma.
4 cloves: They have an intense flavor that is easily recognizable. They add both a sweet and bitter taste at the same time
1-inch cinnamon: The earthy and sweet flavor adds a soothing and warm twist to this rice dish.
Bay leaf: Use 2 to impart an herbal aroma flavor to the biryani.
1 tsp black peppercorn: They add a burst of flavor to this rice dish.
1 tsp salt: To taste
2 tsp olive oil: Prevents the rice from becoming sticky and adds a bright aroma to the rice.
1 cup basmati rice: Use good quality and fragrant Basmati rice. It must be soaked in cold water for 20 minutes first before cooking.

Key Ingredients for Biryani

1 star anise: The flavorful spice adds a sharp taste to the biryani.
1 pod black cardamom: Has an intense flavor that is smoky, and bold and works well with the cumin seeds.  
2 pods cardamom: You can use green cardamom for its refreshing, and warm flavors

2 tbsp oil: Use olive oil for its natural flavor and richness.
Bay leaf: Use 2 bay leaves. They’re an integral part of Indian cuisine, because of their distinctive flavor and fragrance.
1 tsp cumin seeds: Add a smoky, warm, and earthy flavor to the dish. They can be replaced by shahi jeera which has a sweeter flavor profile.
½ onion (sliced): Fry onions to a golden crisp because it’s a must in Biryani.
Pinch of biryani masala: Use homemade if you can as it allows you to control the flavors and to adjust the spice level to your liking.
2 tbsp saffron milk: Mix 2 tbsp milk of choice with a pinch of saffron. A little goes a long way with this expensive spice which has an earthy, floral, and slightly bitter flavor and aroma.

1 tomato (finely chopped)
2 tbsp cilantro (chopped)
2 tbsp mint (chopped)¼ cup water

For garnish 
1/2 cup cashews (fried lightly in some oil)

Key Ingredients for the Biryani Chutney

for masala paste
2 tbsp raw peanut
2 tbsp sesame seeds 
2 tbsp dry coconut shredded
2 tsp oil of choice
½ onion (sliced)
1 tsp ginger-garlic paste
1 tomato (sliced)
2 tbsp mint leaves (chopped)
½ cup water

Key Ingredients for the gravy:

2 tbsp oil: Use your choice of oil.
1 tsp cumin seeds: Adds a distinctive spicy-sweet aroma and becomes earthy and aromatic when used as a key ingredient in cooking.
1-inch cinnamon stick: Add a soothing and warm twist to the dish.
2 pods cardamom: Adds flavor and creaminess to the gravy.
1 bay leaf: Bay leaves give a depth of flavor and an herbal element to the dish.
¼ tsp turmeric powder: Used for its vibrant yellow-orange color, aroma, and flavor.
½ tsp coriander powder: Adds a spark of earthy flavor to rice dishes including this one.
¼ tsp cumin powder: It has a rich, earthy, warm flavor which adds a base that other flavors can build off.
½ tsp garam masala: This delicious and hearty spice is used to preserve the flavors and aroma of the dish. 2 tbsp cilantro: Finely chopped to garnish the dish
¾ tsp salt
2 cups of water

How to Make Delhi Paneer Biryani Chutney

Step 1: Prepare the Marination

• In a mixing bowl, combine all ingredients except for paneer cubes, onion, and green bell pepper.  
• Add paneer or tofu, ½ onion, and ½ capsicum and mix gently to coat  
• Cover and leave the marinated paneer for 30 minutes on the counter.

Step 2: Make the Rice

• In a large pan add 6 cups of water 
• Add all spices and bring it to a boil on high heat.
• Add in 1 cup of fragrant basmati rice (soaked for 20 minutes) and stir well. 
• Boil for 3 minutes or until rice is half cooked. Do not cook fully as it will finish cooking when the biryani is “dum” cooked (slow-cooked in a sealed pot).
• Drain off the rice and keep it aside.

Step 3: Make the Biryani

• In a Dutch oven or large pot heat 2 tbsp oil.
• Sauté 2 bay leaves, 1-star anise, 1 pod black cardamom, 2 pods cardamom, and 1 tsp cumin.
• Add ½ sliced onions and sauté until they are softened and golden brown.
• Add 1 tomato to the crispy golden fried onions and sauté until it turns soft and mushy.
• Add in marinated paneer or tofu and sauté well.
• Sauté until the oil separates from the sides.
• Next spread prepared rice uniformly.
• Top with 2 tbsp cilantro and 2 tbsp mint.
• Sprinkle pinch biryani masala, 2 tbsp saffron milk, and ¼ cup water.
• Garnish with fried cashews.
• Cover with a lid and cook on simmer for 20 minutes.  
• Turn off the heat and let the biryani sit for 5 minutes with the tight-fitting lid closed before serving.
• Serve with chutney and/or yogurt.

Step 4: Make the Biryani Chutney

• Over low heat, roast 2 tbsp raw peanuts until the skin separates.
• Separately, over low heat roast 2 tbsp sesame seeds and 2 tbsp dry coconut on low flame until it turns golden.  Cool completely. 
• Transfer roasted peanuts, sesame seeds, and coconut to the blender to make masala powder.
• In a pan, heat 2 tsp oil and sauté ½ onion, and 1 tsp ginger garlic paste.
• Add sliced tomato and 2 tbsp mint and cook until tomatoes turn soft and mushy.
• Cool completely and transfer to the same blender with the masala powder.
• Add ½ cup water and blend to smooth paste. keep aside.

Step 5: Prepare the Gravy

• In a large pot or pan heat 2 tbsp oil and sauté 1 tsp cumin seeds, 1-inch cinnamon, 2 pods of cardamom, and 1 bay leaf on medium heat.
• Add the prepared masala paste and sauté for 3-4 minutes.
• Add ¼ tsp turmeric, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, and ¾ tsp salt.
• Sauté until the oil is separated from the masala paste.
• Add 2 cups of water and mix well.           
• Cover and boil for 10 minutes or until oil starts to float.
• Cook an additional 5-10 minutes till you get the desired consistency of the gravy.  
• Garnish with cilantro.

Recipe Tips

• Garam masala powder which is a famous seasoning and combination of dried spices including pepper, cinnamon, nutmeg, cardamom, red chilli powder, cumin, coriander, and some others is also a good substitute for the Biryani masala.
• Reduce cook times of the dish by cooking rice in a pressure cooker or instant pot.
• Whole spices are meant to be discarded while eating, but if you don’t want to bite into them, feel free to place them in a spice/muslin bag or small pouch.
• To ensure that the flavors are locked in, seal the pot with a tight-fitting lid and use aluminum foil to seal the edges.
• Use fresh ingredients and it influences the final taste of your Delhi Paneer Biryani. This includes fresh spices, fresh herbs, protein and vegetables.
• Use low and slow dum cooking which is cooking the biryani on low heat for the “dum” cooking process. This allows the flavors to meld together, and the rice to fully absorb the aromatic spices.

Recipe FAQs

How can I serve Delhi Paneer Biryani

Serve Biryani with lemon wedges, Beet Raita, Onion and Cucumber Raita, Beet Koshimbir, Mango Lassi, Parathas, Dal Makhani, and Gajar Halwa for a delicious Indian meal. You can also serve this with a vegetable salad, plain yogurt or yogurt raita, refreshing watermelon juice, or homemade lemonade.

Can I store leftovers?

Yes, leftover Delhi Paneer Biryani can be refrigerated in an airtight container for 4 to 5 days. You can also freeze it for up to 2 months. Thaw overnight in the refrigerator. Sprinkle a few spoons of water over the Biryani and reheat in the microwave or a heavy bottom pan.

Which rice is best for Biryani?

Fluffy long-grain basmati rice is the best for Biryani. It can be white or brown grain basmati rice is fine. Brown rice will take a little longer to cook. You can also use a mix of basmati rice with herbs or aromatics.

The Delhi Paneer Biryani with Chutney Delhi Biryani is full-flavored with medium heat, a variety of aromatic spices, and its unique taste and versatility. It’s the perfect dish for special occasions with its exciting aromas, vibrant colors, and authentic Indian classic flavors.

Amazingly this recipe tastes better after 6 or more hours and even overnight. The flavors meld together and the rice also achieves a firmer texture. I hope you try this delicious dish!