Paneer Dum Biryani | Easy Paneer Biryani Recipe
Best Paneer Dum Biryani Recipe in Oven or Stovetop!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For the Dum Biryani Masala Powder –
- 3 Cloves
- 2 inch Cinnamon Piece
- 1 Bay Leaves
- 2 Green Cardamoms
- 1 Black Cardamom
- ½ teaspoon Shahi Jeera
- ¼ teaspoon Black Peppercorns
For Dum Biryani Marinade –
- ½ cup Thick Curd
- ½ teaspoon Kashmiri Chilli Powder
- ¼ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 Green Chilli
- 1 teaspoon Ginger Garlic Paste
- Salt as needed
For Dum Biryani –
- ½ cup Diced Paneer Cubes 100gms Paneer
- 1 cup Basmati Rice
- ½ cup Golden Fried Onions
- ¼ cup Finely Chopped Mint Leaves
- ¼ cup Finely Chopped Coriander Leaves
- 2 teaspoon Oil
- 3 teaspoon Ghee
- 1 Clove
- 1 Cardamom
- 2 inch Cinnamon Piece
- 1 Star Anise
- 1 Bay Leaf
- ½ tablespoon Lemon Juice
- 4 tablespoon Warm Milk
- Generous Pinch of Saffron Crushed
- Salt as needed
- Water as needed
Instructions
- In a thick bottomed pan, dry roast all ingredients under Biriyani Masala Powder until they are fragrant – takes about 3-4 mins on low flame. Once cooled down, grind into a smooth powder.
- In a pan, heat 1 teaspoon of ghee. Add paneer cubes and fry on low flame. Once they turn golden, remove from heat and set it aside.
- In a bowl add the fried paneer cubes along with freshly prepared biryani masala powder, Kashmiri chilli powder, red chilli powder, turmeric powder, salt as needed.
- Add ¼ cup of golden fried onions and thick curd along with slit green chillies.
- Mix well and let this marinate for atleast 30 mins or until the rice is ready.
- In a pan, heat 1 teaspoon oil and fry whole spices – cloves, cardamom, cinnamon, star anise and bay leaf.
- Add water as needed (about 3 cups) and salt as needed. As the water comes to a boil, reduce the flame to low and add the basmati rice.
- Cook the rice covered on low flame for 6-7 mins until it is ¾th done. Drain off the excess water. Spread the rice on a large plate, drizzle 1 teaspoon of ghee around and let the rice cool down completely.
- Pre-heat the oven at 200°C. To assemble the biryani, grease a thick bottomed pan (I used my Lodge cast iron pan) with 1 teaspoon ghee.
- Spread the prepared paneer marinade as the first layer. Add a layer of basmati rice as the next layer and sprinkle golden fried onions on top.
- Squeeze half a lemon (or ½ tablespoon lemon juice) all over the rice.
- Sprinkle finely chopped coriander leaves and mint leaves all over along with any left over golden fried onions on top.
- Crush the saffron until it is powdered and mix it with warm milk. Sprinkle this milk all over the rice.
- Cover the pan with aluminum foil. Set the pan in a pre-heated oven at 200°C on bake mode for 25-30 mins.
- Gently fluff the rice and mix the biriyani masala from bottom before serving. Serve with cut onions and lemon wedge.
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