Paneer Dum Biryani Recipe
Easy Paneer Dum Biryani Recipe with step by step instructions
Servings: 3
Calories: 260kcal
Equipment
- cooker/pan
Ingredients
For Rice
- 1 Cup Basmati rice 250gms
- 4 Cup Water
- 4 tbsp Oil
- 1 Bay leaf
- 2 Cloves
- 1 inch Cinnamon
- Salt
For biryani gravy
- 150 gms Curd
- 1/4 tbsp Turmeric
- 1 tsp Kashmiri chili powder
- 1 tsp Garam masala
- 1 Medium Onion
- 1 Medium Green chilli
- 1/2 cup Coriander leaves
- 1/2 cup Mint/Pudina
- 1 1/2 tbsp Ginger garlic paste
- 2 tbsp Oil
- 1 tbsp Lemon juice
- 15 cubes Paneer/ Cottage cheese
- salt
- 1 Bay Leaf
- 1 Star anise
- 2 Cardamom
- 1 Clove
- 2 Cinnamom
- 1 Black stone flower
- Dried kapok bud
Layering
- 1 Medium Onion deep fried
- Coriander leaves
- mint leaves
- Butter
- Garam masala
Instructions
Preparation
- Soak the basmati rice in water for 20 minutes.
Cooking:
- Boil the soaked rice for 2 to 3 minutes until it's halfway cooked using the ingredients listed in the rice section.
- Drain the rice and set it aside.
- In a large pan, heat the oil.
- Add one medium onion and deep fry it for layering purposes. Remove it from the pan and set it aside.
- In the same pan, add bay leaf, star anise, cardamom, cinnamon, clove, black stone flower, and dried kapok bud.
- Add the chopped onions and cook until golden brown.
- Stir in the ginger-garlic paste and cook until the raw smell dissipates.
- Add coriander and mint leaves.
- Now, add Kashmiri red chili, pepper, turmeric, salt, garam masala, and some water. Cook until the oil separates from the masala.
- Next, add lime juice and then yogurt. Close the lid and cook until the oil separates.
- Add paneer and mix well. Close and cook for 2 minutes.
- For layering, evenly spread the half-cooked rice.
- Then, add coriander, mint leaves, butter, fried onions, and some garam masala.
- Cook it for 10 minutes over medium flame until the rice is completely cooked.
- Finally, open the lid and fluff the rice from the corners.