Category- Biryani  |  Classic Basmati Rice

Prep. Time- 35 mins


  • 250 gms paneer cubes
  • 3 cups ghee, 2 tbsp whole spices
  • 1 large onion, 3 tbsp butter
  • 2 cups fresh tomato puree
  • 2-3 Green chillies, 3-4 Garlic cloves
  • 1 tbsp ginger, 1 tsp turmeric & cumin-coriander powder
  • 1 tsp tandoori masala
  • 1/2 tsp cardamom powder
  • 1 tsp sugar, 1/4 cup cashew paste
  • 1/2 cup cream, to taste salt
  • 6 cups Zeeba basmati rice
  • 1 cup onions, fried
  • 1/2 cup almond slivers
  • 1/2 cup mint and coriander, chopped


Step 1 Sear the paneer cubes in ghee. Then season it to taste and set aside. In the same pan, add the whole spices such as cinnamon, cloves, black cardamom, green cardamom, black peppercorns, mace.

Step 2 As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes. Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.

Step 3 Then add the cashew paste and cream. Season to taste.

Step 4 Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.

Step 5 Wash and soak Zeeba basmati rice and then cook it properly.

Step 6 Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes.

Step 7 Serve hot.


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