Paneer Dum Biryani

Biryani has always been an emotion it was not just a word for many people across the world. Dum style cooking is one of the tastiest and spiciest way of cooking biryani. Its a easiest way

The paneer is marinated for at-least 1 hour so that it adds the flavor to it. Paneer when fried in oil makes it harder . I prefer soaking them in warm water for few seconds and then marinating them with all the spices to get the desired taste and a spongy soft paneer.

In this recipe i am going to share you the secrets to cook them in the right way to get the better output.

  • Onion – 4 medium
  • Tomato – 1
  • Ginger garlic paste – 2 tbsp
  • Mint leaves – 1/2 handful
  • Coriander leaves – 1/2 handful
  • Biryani Masala – 2 tbsp
  • Chili Powder – 2 tbsp
  • Turmeric Powder – 1/2 tsp
  • Coriander Powder – 1 tbsp
  • Salt – 2 tbsp
  • Basmati Rice – 2 cups.
For Tempering:
  • Cloves – 7
  • Cinnamon Stick – 2 ( 1 inch )
  • Cardamom – 3
  • Bay leaf – 2
  • Fennel seeds – 2 tsp
  • Cumin Seeds – 2 tsp
  • Star anise – 2
  • Mace flower – 2
Marination :
  • Paneer Cubes – 300 grams
  • Turmeric Powder – 1 tsp
  • Hung Curd – 2 tbsp
  • Ginger and Garlic paste – 1 tbsp
  • Salt – 1 tsp
  • Chili Powder – 2 tsp
  • Coriander Powder – 2 tsp
  • Biryani Masala – 2 tsp

Step 1:

Marination is important when comes to dum style of cooking. Marinate the paneer cubes for an hour according to the spice the marinated Paneer in a bowl and place a heated charcoal inside it and Now rinse and clean the rice 3 to 4 times and soak them for an hour. On the other hand, in a small pan add oil and ghee of equal quantity and when hot add in the spices that is mentioned under the tempering.

Step 2:

Once after the spices splutters a nice aroma is generated then add the thinly cut onion slices when it turns golden brown add the ginger garlic paste . Sauté them for few minutes til the raw smell of the ginger garlic smell goes off. Now, add in the tomatoes along with mint and coriander leaves and cook them till it turns mushy.

Step 3:

On other pan add ghee and place the marinated paneer cubes and toast them evenly on both sides and place them in a plate. Now , mix the paneer with the onion and tomatoes curry. Then boil the soaked rice in a separate pan until 80% of the rice is cooked.

Step 4:

Its time for layering the biryani😋. In a large kadai or cooker coat the the surface with ghee and add the boiled rice and then add in the paneer curry as a layer and again add the boiled rice layer and top of it add the paneer curry layer. Top layer garnish it with some mint and coriander leaves. Sprinkle some biryani masala and ghee and cover cook them so that there is no space for steam to get release. Cook in medium flame for 7 minutes and turn off .

Step 5:

Open the lid and mix them up gently until all the rice and masala gets mixed up. Serve them hot with Raita and veg Curry.

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