Indian·vegetarian·medium

Spiced Saffron Paneer Biryani with Creamy Spinach Gravy

Name: Spiced Saffron Paneer Biryani with Creamy Spinach Gravy
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 250g basmati rice; 300g paneer; 150g plain yogurt; 300g fresh spinach; 2 medium (about 200g) tomatoes; 1 large, sliced onion; 1.5 tbsp ginger-garlic paste; 2, slit green chilies; 1 tsp garam masala; 1 tsp ground cumin; 0.5 tsp turmeric; a pinch, soaked in 3 tbsp warm milk saffron strands; 1 tbsp heavy cream; 3 tbsp ghee or oil; handful, chopped fresh cilantro; to taste salt

Imagine a biryani that whispers of saffron and cardamom, each grain of basmati separate and fragrant, cradling tender cubes of paneer that have soaked up a marinade of yogurt, ginger, and garam masala. Now picture a silky, emerald spinach gravy, swirled with cream and a hint of nutmeg, spooned over the top—it's like a luxurious butter chicken meets palak paneer, reimagined as a one-pot celebration. You'll layer the saffron-scented rice with the charred-tomato-spiked spinach mixture, then bake it all until the edges crisp and the aromas fill your kitchen. Every forkful is a journey: first the floral rice, then the creamy greens, then the satisfying squeak of paneer. This isn't just a meal; it's a slow, fragrant ritual that turns an ordinary evening into a feast.

70 min(prep 30 + cook 40)

4 servings

610 kcal

Ingredients

basmati rice250g
paneer300g
plain yogurt150g
fresh spinach300g
tomatoes2 medium (about 200g)
onion1 large, sliced
ginger-garlic paste1.5 tbsp
green chilies2, slit
garam masala1 tsp
ground cumin1 tsp
turmeric0.5 tsp
saffron strandsa pinch, soaked in 3 tbsp warm milk
heavy cream1 tbsp
ghee or oil3 tbsp
fresh cilantrohandful, chopped
saltto taste

Nutrition

610 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Wash the basmati rice and soak in water for 20 minutes. Meanwhile, cut the paneer into 1-inch cubes and mix with yogurt, half the ginger-garlic paste, half the garam masala, turmeric, and salt. Let marinate for 15 minutes.
2
Blanch the spinach in boiling water for 2 minutes, then transfer to ice water. Drain and blend with the tomatoes, remaining ginger-garlic paste, and green chilies into a smooth puree.
3
Heat 2 tbsp ghee in a deep pot. Sear the marinated paneer cubes until golden on all sides (about 5 minutes). Remove and set aside.
4
In the same pot, add the sliced onion and sauté until golden. Pour in the spinach-tomato puree, add the remaining garam masala, ground cumin, and salt. Simmer for 8 minutes until thickened. Stir in the cream and turn off heat.
5
Boil the soaked rice in plenty of salted water with a few whole spices (cinnamon, cardamom, cloves if you have them) until 70% cooked. Drain.
6
Preheat oven to 350°F (180°C). Spread half the spinach gravy in a baking dish, top with half the paneer, then half the rice. Repeat layers. Drizzle the saffron milk over the top and sprinkle with cilantro. Cover with foil and bake for 20 minutes. Let rest for 5 minutes before serving.
7
Serve hot with raita or cucumber salad. The layers will reveal a beautiful contrast of green and white.

#biryani #paneer #spinach #saffron

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!