Paneer Dum Biryani Recipe
A flavorful and aromatic vegetarian biryani made with marinated paneer, fragrant rice, and spices, cooked using the traditional dum method.
Ingredients
For Marinated Paneer:
- 200 gram paneer (cubed)
- 1/2 cup yogurt
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
For Rice:
- 2 cups basmati rice
- 4 cups water
- 2 bay leaves
- 2 green cardamoms
- 1 cinnamon stick
- 4 cloves
- 1 tsp salt
For Biryani Layers:
- 2 tbsp ghee
- 1 large onion (thinly sliced)
- 1 tomato (chopped)
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 tsp saffron strands (soaked in 2 tbsp warm milk)
- 1/2 cup fried onions (for garnish)
- 1 tbsp biryani masala
Instructions
Step 1: Marinate the Paneer
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice, and salt.
- Add the paneer cubes and coat them well with the marinade.
- Cover and refrigerate for 10-15 minutes.
Step 2: Prepare the Rice
- Rinse the basmati rice and soak it for 20 minutes.
- Boil water in a large pot, add bay leaves, cardamoms, cinnamon, cloves, and salt.
- Add the soaked rice and cook until it's 70% done.
- Drain the water and set the rice aside.
Step 3: Cook the Paneer
- Heat 1 tbsp ghee in a pan and sauté the marinated paneer for 2-3 minutes until golden.
- Remove and set aside.
Step 4: Prepare the Masala Base
- In the same pan, heat 1 tbsp ghee and sauté sliced onions until golden brown.
- Add chopped tomatoes, biryani masala, and salt. Cook until the tomatoes soften.
- Add the cooked paneer to the masala and mix well.
Step 5: Layer the Biryani
- In a heavy-bottomed pot, layer half of the cooked rice.
- Add a layer of the paneer masala.
- Sprinkle chopped coriander, mint leaves, and half of the saffron milk.
- Repeat the layers and top with fried onions and remaining saffron milk.
Step 6: Dum Cooking
- Cover the pot with a tight lid and cook on low heat for 20 minutes.
- Turn off the heat and let it sit for another 10 minutes before opening the lid.
Notes
- Use aged basmati rice for the best aroma and texture.
- Adjust spice levels according to preference.
- Use a heavy-bottomed pot to avoid burning.