• Sonya Patel

Harissa Paneer Biryani

Recipe created by @rasoitales


This is a fusion recipe was created using inspirations from Indian, African and Persian cuisines. It was served with yogurt and dill raita.


Ingredients cinnamon stick, 2 inch black cardamom, 1 star anise, 1 Black cumin, 1 tsp Cloves, 4 Salt, 2 tsp Rice, 2.5 cups ( soaked for 30 minutes) Oil, 1 tbsp Ghee, 3 tbsp Cashews, 1/2 cup Raisins, 1/4 cup Harissa paste, 1 tbsp Chopped cilantro, 1 tbsp Chopped mint, 1 tbsp Fried onions, 2 tbsp Saffron strands soaked in hot water


For Marinating 12 oz/ 350g paneer Lime juice, 1/2 tbsp Garlic paste, 1 tbsp Ginger paste, 1 tbsp Harissa paste, 2 tbsp Yogurt, 2 tbsp salt, 1 tsp friend onions, 1 tbsp mint leaves(Chopped), 1/2 tbsp Oil, 1 tbsp


Method 1. In a bowl mix all the ingredients for marinating. To this add the cubed paneer pieces. Marinate it for 30 minutes atleast. 2. Meanwhile boil water for cooking rice. Add the cinnamon, black cardamom, star anise , cloves, and black cumin and 2 tsp salt. Once the water is boiling add the rice and 1 tbsp oil. 3. Cook the rice till its done 70%. 4. Drain the extra water and divide the rice into two parts. Mix saffron water with one half. 5. In a deep vessel( I used dutch oven) heat ghee. Once its hot add in the cashews and raisins. Fry it till cashews turn golden. Take it out. 6. Now add the paneer , a tbsp of harissa paste and all the remaining marinade in the same pot and cook for few minutes stirring occasionally. Once done, take it out. 7. Layer the pot with saffron rice and sprinkle some fried onions, chopped mint and coriander leaves. 8. Next goes a layer of the harissa paneer. 9. Put a second layer of rice, mint and coriander leaves, fried onions, cashews, raisins and a drizzle of ghee and saffron water. 10. Cover with a heavy lid and cook for 15 minutes on low heat.

© 2019 by Pur Spices LTD.

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