Hyderabadi Paneer Biryani

Recipe by
Total Time:
30-45 minutes
Serves: 5
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Paneer Biryani is a popular Indian vegetarian recipe made Hyderabadi style. This recipe is extremely delicious and easy to make.

Hyderabadi paneer biryani is native to Hyderabad and finds its way into hearts of people all over the country for its comforting taste. This dish is commonly found across many street side food stalls in Hyderabad and is eaten as main.

The vegetarian biryani is made in Hyderabadi style and cooked as one dish. You can learn how to make this family friendly recipe with our quick recipe guide. The vegetables like carrots, peas, potatoes are cooked with paneer and layered over half cooked rice along with spices and condiments.

The recipe is ready as soon as rice are cooked and is garnished with nuts and raisins for extra flavour.

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  • For the masala:
  • 1/2 bunch - mint
  • 1 bunch - coriander
  • 2 tbsp - desiccated coconut
  • 1 handful - roasted peanuts
  • 1 tbsp - coriander seeds
  • 1/2 tsp -cumin
  • 5-6 - peppercorns
  • 1/2 tsp - turmeric powder
  • 1/2 - onion
  • 2 - red chillies
  • 6 - cloves garlic
  • 1/2 inch ginger
  • 500 gm - paneer cubes
  • 3 -small potatoes - cut in half
  • 1/2 cup - cubed carrots
  • 1/2 cup - green peas
  • 3 - boiled eggs
  • 2 tbsp ghee
  • 1 - large chopped onion
  • 1 inch piece - cinnamon stick
  • 5 - cardamoms
  • 1 -chopped onion for rice
  • Rice -2 cups
  • Salt to taste
  • 3 - bay leaves
  • a mix of 1 small chopped and fried onion, fried nuts raisins, chopped coriander and 1/4 cup lime.

How to Make Hyderabadi Paneer Biryani

  • Grind coriander seeds, cumin, peppercorn, turmeric powder, onion, red chillies, garlic and ginger with some water to a smooth paste.
  • Deep fry paneer cubes and set aside.
  • Heat oil, fry onions till pink and then add the masala, frying well in between.
  • Then add the potatoes and carrots with a little water, cover and cook for 5 minutes on medium heat.
  • Then add the paneer and peas and cook for 2 minutes, covered.
  • In a separate vessel, heat a little ghee and fry a chopped onion till pink, then add the cinnamon, cardamom and bay leaves.
  • Add rice, nuts and raisins and fry well.
  • Add water and salt and cook till rice is almost ready, drain off excess water and add the paneer gravy, tossing lightly.
  • Place full boiled eggs in between and cook till rice is done.
  • Garnish with lime-juice, nuts, raisins and coriander.