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Paneer Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse the basmati rice thoroughly and soak in water for 30 minutes. Drain and set aside.
In a heavy-bottomed pot, heat 1 tbsp ghee and vegetable oil over medium heat. Add whole spices (cloves, cardamom, bay leaf, cinnamon) and sauté for 30 seconds until fragrant.
Add the sliced onions and sauté on medium heat until golden brown, about 8–10 minutes, stirring often for even caramelization.
Add ginger garlic paste and cook for 1 minute, then mix in mixed vegetables. Sauté for 4 minutes, ensuring the veggies just begin to soften but retain color.
Increase heat slightly, add paneer cubes and cook gently for 2 minutes. Stir in biryani masala, turmeric, red chili powder, half the salt, yogurt, and half the chopped mint and cilantro. Cook for 2 minutes until fragrant.
Boil 4 cups water with remaining salt in another pot. Add soaked rice, parboil for 7 minutes (grains should be 70% done), then drain immediately.
Layer half the vegetable-paneer mixture in the biryani pot, followed by half the rice. Sprinkle some mint and cilantro. Repeat with remaining mixture and rice. Warm the milk slightly, add saffron, then drizzle saffron milk and the last tbsp of ghee over top.
Cover tightly and cook (dum) on very low heat for 20–25 minutes. Turn off heat and let steam rest for 10 minutes before opening.
Gently fluff the biryani with a fork to keep grains separate. Serve hot, garnished with remaining herbs if desired.
