Dhamaka Paneer Biryani

This biryani follows the same process as the chicken version. Long-grain basmati, soaked and parboiled to exactly the right point. Layers of rice, caramelised onions, saffron milk, fresh mint. The pot gets sealed and dum-cooked so the steam does all the final work. The only difference is the protein, and I take that difference seriously.

Most paneer biryanis are disappointing because the paneer just sits there. It does not absorb anything. It is a guest who does not want to be at the party. My paneer is pressed and marinated overnight in a spice-heavy yoghurt mixture so that by the time it hits the pot, it has taken on real flavour. It holds its own against the rice and the aromatics.

If you have had bad paneer biryani before, forget it. This version was built for people who care about what they eat and are tired of settling for the vegetarian option that feels like an afterthought. This is not an afterthought.