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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.


  • 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

  • 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


  • In a bowl mix all the ingredients for marinating. To this add the cubed paneer pieces. Marinate it for 30 minutes at least.

  • 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.

  • Cook the rice till it's done 70%.

  • Drain the extra water and divide the rice into two parts. Mix saffron water with one half.

  • 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.

  • 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.

  • Layer the pot with saffron rice and sprinkle some fried onions, chopped mint and coriander leaves.

  • Next goes a layer of the harissa paneer.

  • Put a second layer of rice, mint and coriander leaves, fried onions, cashews, raisins and a drizzle of ghee and saffron water.

  • Cover with a heavy lid and cook for 15 minutes on low heat.


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