Go Back
–+ servings
Delhi Style Vegetarian Biryani with Chutney
Print Recipe
No ratings yet

Delhi Style Paneer Biryani with Chutney

The flavor-filled Delhi Paneer Biryani Recipe paired with chutney is a fusion of beautiful vibrant colors, texture, and exciting aromas that's perfect for special occasions.
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Indian
Servings: 8

Ingredients

STEP 1: Marinate the Tofu or Paneer

  • 1 cup Greek yogurt, or plant-based yogurt coconut works best
  • 1 tsp. ginger garlic paste
  • ¼ tsp. tsp turmeric
  • 2 tbsp. biryani masala
  • 2 tbsp. cilantro chopped
  • 2 tbsp. mint, chopped
  • 1 tsp. olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. salt
  • 15 cubes cubes of fried tofu/paneer
  • ½ onion petals or sliced
  • ½ green bell pepper or capsicum cubed

STEP 2: Cook the Rice

  • 6 cups water
  • 2 pods cardamom
  • 1 1-inch cinnamon
  • 2 bay leaves
  • 1 tsp. peppercorn
  • 1 tsp. salt
  • 2 tsp. olive oil
  • 1 cup basmati rice soaked in cold water for 20 minutes

STEP 3: Prepare the Chutney

Masala paste

  • 2 tbsp. peanuts raw
  • 2 tbsp. sesame seeds
  • 2 tbsp. dry coconut shredded
  • 2 tsp. oil of choice
  • ½ onion sliced
  • 1 tsp. ginger garlic paste
  • 1 tomator sliced
  • 2 tbsp. mint chopped
  • ½ cup water

The gravy

  • 2 tbsp. oil of choice
  • 1 tsp cumin seeds
  • 1 inch cinnamon stick
  • 2 pods cardamom
  • 1 bay leaf
  • ¼ tsp. turmeric powder
  • ½ tsp. coriander powder
  • ¼ tsp. cumin powder
  • ½ tsp. garam masala
  • ¾ tsp. salt
  • 2 cups water
  • 2 tbsp. cilantro finely chopped

STEP 4: Make the Biryani

  • 2 tbsp. oil
  • 2 bay leaves
  • 1 star anise
  • 1 pod black cardamom
  • 2 pods cardamom
  • 1 tsp. cumin seeds
  • ½ onion sliced
  • 1 tomato finely chopped
  • 2 tbsp. cilantro chopped
  • 2 tbsp. mint chopped
  • 1 pinch biryani masala
  • 2 tbsp. saffron milk 2 tbsp. milk of choice + pinch of saffron
  • ¼ cup water
  • ½ cup cashews fried lightly in some oil (for garnish)

Instructions

STEP 1: Marinate the Tofu or Paneer

  • Mix all ingredients except tofu/paneer, onion, and green bell pepper in a large bowl.
  • Add the paneer or tofu, onion, and green bell pepper or capsicum and mix gently. 
  • Cover and marinate for 30 minutes. Set aside.

STEP 2: Cook the Rice

  • In a large pan, add 6 cups of water.
  • Add all spices and bring them to a boil.
  • Add 1 cup basmati rice (soaked for 20 minutes) and stir well.
  • Boil for 3 minutes, or until rice is half cooked. Do not cook thoroughly.
  • Drain the rice and set it aside.

STEP 3: Prepare the Chutney

    The masala paste

    • Over low heat, roast raw peanuts until the skin separates.
    • In a separate pot, over low heat, roast sesame seeds and dry coconut on low flame until it turns golden. Turn off the heat and cool completely.
    • Transfer roasted peanuts, sesame seeds, and coconut to the blender to make a masala powder.
    • In a pan, heat oil and sauté onion and ginger garlic paste.
    • Add sliced tomato and mint and cook until tomatoes turn soft and mushy.
    • Cool completely and transfer to the same blender with the masala powder.
    • Add water and blend to a smooth paste. Keep aside until later.

    The gravy

    • Heat your oil of choice in a large pan and sauté cumin seeds, cinnamon, cardamom, and bay leaf.
    • Add the prepared masala paste and sauté for about 3-4 minutes
    • Add turmeric, coriander, cumin, garam masala, and salt.
    • Sauté until the oil is separated from the masala paste
    • Add water and mix well.
    • Cover and boil for 10 minutes or until oil starts to float
    • Cook an additional 5-10 minutes until you get the desired gravy consistency.
    • Garnish with cilantro.

    STEP 4: Make the Biryani

    • In a Dutch oven, heat oil.
    • Sauté bay leaves, star anise, cardamom, and cumin.
    • Add onion and sauté until it turns golden brown
    • Add tomato 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, then spread the prepared rice uniformly.
    • Top with cilantro and mint.
    • Sprinkle a pinch of biryani masala, saffron milk, and water.
    • Garnish with fried cashews. (optional)
    • Cover with a lid and cook on simmer for 20 minutes.
    • Turn off the heat and let the biryani sit for 5 minutes.
    • Serve with the chutney and/or yogurt.