Szechuan Paneer Biryani

Name: Szechuan Paneer Biryani
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) basmati rice, rinsed until water runs nearly clear, then soaked in cold water for 30 minutes and drained; 8 cups (1900 ml) water, for boiling the rice; 2 tsp (10 g) kosher salt; 1 whole (1 g) bay leaf; 1 whole (1 g) star anise; 1 inch (2.5 cm) piece (3 g) cinnamon stick; 14 oz (400 g) paneer, patted dry, cut into ¾-inch (2 cm) cubes; 2 tbsp (16 g) cornstarch; 4 tbsp (60 ml) neutral oil, divided: 3 tbsp for paneer, 1 tbsp for vegetables; 1 medium (150 g) red onion, cut into ½-inch (1.3 cm) wedges, layers separated; 2 medium (300 g) bell peppers (mixed red, yellow, green), seeded and cut into ¾-inch (2 cm) squares; 6 cloves (25 g) garlic, finely minced; 1 tbsp (10 g) fresh ginger, finely grated; 2 whole (10 g) green chilies, slit lengthwise; ⅓ cup (80 ml) Szechuan sauce (store-bought stir-fry sauce); 1 tbsp (15 ml) soy sauce; 1 tbsp (15 ml) rice vinegar; 1 tbsp (17 g) tomato ketchup; 1 tsp (3 g) red chili powder (Kashmiri or mild); ½ tsp (1 g) Sichuan peppercorns, toasted and coarsely ground (optional); ¼ cup (60 ml) water; ¼ cup (60 g) plain whole-milk yogurt, whisked smooth; 1 tsp (2 g) garam masala; 2 tbsp (28 g) ghee, melted; 4 whole (40 g) scallions, thinly sliced, whites and greens separated; ¼ cup (10 g) fresh cilantro, chopped; kosher salt, to taste, for the vegetables

From the MyKitchenBank Kitchen

Fragrant basmati rice is layered with crisp-seared paneer and bell peppers tossed in a garlicky, chili-spiked Szechuan sauce, then steamed on dum so the rice drinks up the flavors. A bold Indo-Chinese take on biryani.

Prep: 25 min
Cook: 40 min
Wait: 40 min
Total: 1 hr 45 min
Makes: 4 generous servings (about 6 cups / 1.4 L total)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the rice
1½ cups (300 g) basmati rice, rinsed until water runs nearly clear, then soaked in cold water for 30 minutes and drained
8 cups (1900 ml) water, for boiling the rice
2 tsp (10 g) kosher salt
1 whole (1 g) bay leaf
1 whole (1 g) star anise
1 inch (2.5 cm) piece (3 g) cinnamon stick
For the stir-fry
14 oz (400 g) paneer, patted dry, cut into ¾-inch (2 cm) cubes
2 tbsp (16 g) cornstarch
4 tbsp (60 ml) neutral oil, divided: 3 tbsp for paneer, 1 tbsp for vegetables
1 medium (150 g) red onion, cut into ½-inch (1.3 cm) wedges, layers separated
2 medium (300 g) bell peppers (mixed red, yellow, green), seeded and cut into ¾-inch (2 cm) squares
6 cloves (25 g) garlic, finely minced
1 tbsp (10 g) fresh ginger, finely grated
2 whole (10 g) green chilies, slit lengthwise
For the sauce
⅓ cup (80 ml) Szechuan sauce (store-bought stir-fry sauce)
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 tbsp (17 g) tomato ketchup
1 tsp (3 g) red chili powder (Kashmiri or mild)
½ tsp (1 g) Sichuan peppercorns, toasted and coarsely ground (optional)
¼ cup (60 ml) water
For layering
¼ cup (60 g) plain whole-milk yogurt, whisked smooth
1 tsp (2 g) garam masala
2 tbsp (28 g) ghee, melted
4 whole (40 g) scallions, thinly sliced, whites and greens separated
¼ cup (10 g) fresh cilantro, chopped
For the stir-fry
kosher salt, to taste, for the vegetables

Equipment (6)

Large pot (5 qt / 4.7 L) for parboiling rice
Large wok or 12-inch (30 cm) skillet
Heavy-bottomed pot or Dutch oven, 4–5 qt (3.8–4.7 L), with tight lid
Fine-mesh sieve or colander
Small bowl and whisk
Aluminum foil (optional, to seal lid)

Steps

Before you start

Rinse the basmati until the water runs nearly clear, then soak it 30 minutes. Start this first.
Have all vegetables cut and sauce ingredients measured before you heat the wok; the stir-fry moves fast.
You need a heavy-bottomed pot with a tight lid (or foil to seal) for the final steaming. Do not skip the seal.
Szechuan sauce brands vary in heat and salt. Taste yours first and adjust the chili sauce amount.

1
Soak the rice
- Rinse 1½ cups (300 g) basmati in a bowl, swirling and changing the water 4–5 times until it runs nearly clear.
- Cover with cold water and soak for 30 minutes, then drain well in a sieve.
+ Show details− Hide details
Ready when: Grains look opaque white and are easy to snap
Tip: Do this while you prep everything else so no time is lost.
2
Prep paneer and sauce
- Toss the paneer cubes with the cornstarch until lightly coated.
- In a small bowl whisk the Szechuan sauce, soy sauce, rice vinegar, ketchup, chili powder, Sichuan pepper (if using) and ¼ cup (60 ml) water.
- In another bowl whisk the yogurt with the garam masala.
+ Show details− Hide details
Ready when: Paneer is evenly dusted with no wet clumps of starch
Tip: Pat the paneer very dry first or the cornstarch will turn gummy.
3
Parboil the rice
- Bring 8 cups (1.9 L) water to a rolling boil in the large pot with the 2 tsp salt, bay leaf, star anise and cinnamon.
- Add the drained rice and boil uncovered for 5–6 minutes.
- Drain immediately in a sieve and spread the rice back out to stop cooking.
+ Show details− Hide details
Ready when: A grain pressed between fingers breaks easily but still has a firm, chalky white core, about 70% cooked
Tip: Overcooked rice turns mushy during steaming. Err on the firm side.
4
Sear the paneer
- Heat 3 tbsp oil in a wok or 12-inch skillet over medium-high heat until shimmering.
- Add the paneer in a single layer (work in two batches if crowded) and cook 2–3 minutes per side until golden.
- Transfer to a plate.
+ Show details− Hide details
Ready when: All sides are crisp and golden brown
Tip: Don't move the cubes for the first 2 minutes so they release naturally from the pan.
5
Stir-fry the vegetables
- In the same wok over high heat, add the remaining 1 tbsp oil.
- Add scallion whites, garlic, ginger and green chilies and stir for 20 seconds until fragrant.
- Add the onion and bell peppers and stir-fry 2–3 minutes.
- Season with a pinch of salt.
+ Show details− Hide details
Ready when: Peppers are bright and crisp-tender with charred edges
Tip: Keep the heat high and the food moving so the vegetables sear rather than steam.
6
Sauce the paneer
- Pour the sauce mixture into the wok and bring to a bubble.
- Return the paneer and toss gently for 1–2 minutes over medium heat until the sauce thickens and clings.
- Remove from heat.
+ Show details− Hide details
Ready when: Sauce is glossy and coats the back of a spoon, with little liquid pooling
Tip: Keep it slightly saucy; the rice will absorb moisture while steaming.
7
Layer the biryani
- Brush the bottom of the heavy pot with 1 tbsp of the melted ghee.
- Spread half the rice in an even layer (discard the whole spices if you like).
- Spoon over all of the paneer mixture, then drizzle with the garam masala yogurt.
- Top with half the cilantro and scallion greens, then the remaining rice.
- Drizzle with the remaining ghee.
+ Show details− Hide details
Ready when: Two even layers of rice sandwich the paneer
Tip: Don't press the rice down; keep it fluffy.
8
Steam on dum
- Cover the pot with foil if the lid is loose, then set the lid on tightly.
- Cook over the lowest heat for 20 minutes, using a flat griddle under the pot if your burner runs hot.
+ Show details− Hide details
Ready when: Steam escapes around the lid edge and rice grains are fully tender and separate
Tip: Don't lift the lid during steaming; you'll lose the steam.
9
Rest and serve
- Turn off the heat and leave the lid on for 10 minutes.
- Fluff gently from the edges with a fork, folding the layers together lightly.
- Garnish with remaining cilantro and scallion greens and serve hot.
+ Show details− Hide details
Ready when: Rice is fluffy, evenly tinted red-orange in streaks, and not wet
Tip: Serve with cooling raita or cucumber salad to balance the heat.

Good to know

Tips

Use fresh, firm paneer; very soft paneer crumbles in the wok.
Taste the sauce before adding it; if it's very salty, skip extra salt in the vegetables and reduce the soy sauce.
Keep the vegetables crisp-tender, since they continue to soften during steaming.
For more heat, add 1 tsp chili oil when fluffing the finished rice.

Make ahead

"Parboil the rice, sear the paneer and make the sauce up to 1 day ahead; refrigerate separately. Bring to room temperature for 20 minutes, then layer and steam as directed."

Storage & reheating

"Room temperature: up to 1 hour after cooking. Fridge: airtight container up to 3 days. Freezer: up to 1 month (paneer texture softens slightly). Reheat covered in the microwave with 1 tbsp water per serving for 2–3 minutes, stirring halfway, or in a covered skillet over low heat."

Substitutions

paneer → extra-firm tofu. Press for 20 minutes and sear the same way; use a plant-based yogurt for vegan.
Szechuan sauce (store-bought stir-fry sauce) → 2 tbsp chili garlic sauce + 1 tbsp soy sauce + 1 tsp sugar. Mix to approximate the heat and sweet-salty balance.
ghee → unsalted butter or neutral oil. Flavor will be slightly less nutty.
plain whole-milk yogurt → coconut yogurt. Works well for a dairy-free layer.