Paneer Dum Biryani Recipe | Paneer Biryani Recipe

Biryani is one of the most sought after food in India, especially Southern India. I guess atleast 90% of South Indians would love to eat Biryani any day any time of the year :-). Also most people go for non-vegetarian Biryani. But vegetarians can also make variety of biryani recipes and enjoy this flavorful rice. We can make different Vegetarian variety of  Biryani. Like Biryani, Paneer is one of the most favorite food for many of us. Combining both Paneer and Biryani makes this Paneer Dum Biryani more special.

Paneer Dum Biryani, a lengthy process but worth its time. The layering of marinated Paneer masala alternated with rice cooked in Dum heat make this a delectable food. There are 6 steps in the process of making Paneer Dum Biryani.

1. Prepare fried onions, Soak rice
2. Marinate Paneer with curd, Spice powders, onions, capsicum
3. Cook rice till 75%
4. Cook Paneer masala
5. Layer the masala and rice alternatively
6. Cook in Dum method

What is Dum Cooking?

Dum, means “Breathe In”. Dum cooking uses a round, heavy-bottomed pot, preferably a handi (clay pot), in which food is sealed and cooked over a slow fire. Such long, slow, enclosed cooking resulted in the retention and permeation of the flavor of all the ingredients.

In Dum method of Cooking, the handi or pan is sealed with dough or foil to prevent the steam from escaping. The food sealed inside, steams slowly in its own juice absorbing all flavors spices and herbs. The vessel used for Dum Cooking plays a very important role. A heavy bottomed clay pot is said to work the best as it releases heat slowly (maintaining the temperature inside) and prevents the fire from burning the bottom of the dish. Another preferred choice is a copper vessel, which is often seen in fine dining Indian restaurants as well as famous stalls. But if we don’t have both, we can use our regular pans too.

Tips for Perfect Paneer dum Biryani:

1. Do not over Cook Rice: Make sure to cook the rice to only 75% before layering. If you take a cooked rice and press it, it should not break but should be little firm in the middle.
2. Marinate Paneer: Marinate paneer with curd and other masala. Adding cubed onions and capsicum are optional. Allow the marinated paneer to sit for atleast 30 mins.
3. Paneer Masala should be semi-thick not very dry or very watery.  Too thick masala gets dry quickly and gets burnt before the rice is dum cooked. Too watery masala will be make the bottom layer wet even after the rice is dum cooked.
4. Dum Cooking: Dum cooking can be done using tawa and heavy bottomed pan or we can do it in Oven. For Oven, grease a oven safe bowl, layer the biryani, seal it with foil, dum in pre-heated oven at 180 c for about 15 mins.
5. Natural Coloring of rice is accomplished with saffron threads soaked in warm milk. If we need strong color, we can use food color.

You may also want to try:

1. Aloo Dum Biryani
2. Vegetable Biryani in Pressure Cooker
3. Chole Biryani
4. Tomato Biryani
5. Ambur Vegetable Biryani

Recipe Card for Paneer Dum Biryani Recipe | Paneer Biryani Recipe:

Pin Recipe

Paneer Biryani Recipe | Paneer Dum Biryani Recipe

Course: Rice Varieties

Cuisine: Indian Recipes, North Indian, Punjabi

Equipments Needed

• Heavy Bottomed Pan
• Mixing Bowl
• Tawa

Prep Time: 15 minutes

Cook Time: 45 minutes

Soaking & Marination Time: 30 minutes

Total Time: 1 hour 30 minutes

Servings: 5 people

Calories: 210kcal

Author: Sowmya Venkatachalam

Paneer Dum biryani, a wholesome meal packed with marinated paneer, rice packed with balance of spices. Aroma Rich rice that is a perfect treat for our taste buds! Relish with your favorite Raita and enjoy this delicious meal!

Print Recipe

Ingredients

For cooking Rice

• 1½ Cup Basmati Rice 1 Cup - 250ml1½ Cup Basmati Rice 1 Cup - 250ml
• 1 Bay Leaf1 Bay Leaf
• 1 inch Cinnamon Stick1 inch Cinnamon Stick
• 2 Cloves2 Cloves
• 2 Cardamom2 Cardamom
• 1 tsp Cumin Seeds1 tsp Cumin Seeds
• 1½ tsp Salt1½ tsp Salt

For Paneer Marination

• 200 gms Paneer Cubed200 gms Paneer Cubed
• ⅓ Cup Curd (Plain Yogurt)⅓ Cup Curd (Plain Yogurt)
• 1 Green Chili Chopped1 Green Chili Chopped
• 1 tsp Ginger Garlic Paste1 tsp Ginger Garlic Paste
• 1 tsp Red Chili Powder1 tsp Red Chili Powder
• 1 tsp Coriander Powder1 tsp Coriander Powder
• ½ tsp Garam Masala½ tsp Garam Masala
• ½ tsp Salt½ tsp Salt
• ¼ tsp Turmeric Powder¼ tsp Turmeric Powder
• 10 Mint Leaves10 Mint Leaves
• 1 tbsp Coriander Leaves1 tbsp Coriander Leaves
• ½ Onion Cubed½ Onion Cubed
• ½ tsp Green Capsicum½ tsp Green Capsicum

For Gravy

• 1 Onion sliced1 Onion sliced
• 1 Tomato Chopped1 Tomato Chopped
• 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
• 2 tbsp Oil2 tbsp Oil
• 1 tbsp Ghee1 tbsp Ghee

Other Ingredients

• 1 Onion Thinly Sliced1 Onion Thinly Sliced
• 20 Mint Leaves20 Mint Leaves
• ½ tsp Garam Masala½ tsp Garam Masala
• Few Saffron ThreadsFew Saffron Threads
• 1 tbsp Warm Milk1 tbsp Warm Milk

Instructions

Soaking Process

• Rinse the rice twice and add fresh water and soak for 30 mins.
  Rinse the rice twice and add fresh water and soak for 30 mins.
• Soak few saffron threads in warm milk and set aside.
  Soak few saffron threads in warm milk and set aside.

Marination

• Take a mixing bowl, add curd, ginger-garlic paste, green chili, red chili powder, garam masala, coriander powder, turmeric powder and salt. Give a good mix.
  Take a mixing bowl, add curd, ginger-garlic paste, green chili, red chili powder, garam masala, coriander powder, turmeric powder and salt. Give a good mix.
• Next, to the curd mixture, add mint leaves, coriander leaves, cubed onions, capsicum and give a mix.
  Next, to the curd mixture, add mint leaves, coriander leaves, cubed onions, capsicum and give a mix.
• To this, add the cubed paneer and coat the paneer well with rest of the spices.
  To this, add the cubed paneer and coat the paneer well with rest of the spices.
• Cover and set this marinated paneer for about 30 mins.
  Cover and set this marinated paneer for about 30 mins.

Frying Onion

• Heat 2 tbsp of oil in a pan. Add sliced onions and saute the onions till they are nice and brown. Add a pinch of salt while sauteeing which will help the onions cook quicker and brown evenly.
  Heat 2 tbsp of oil in a pan. Add sliced onions and saute the onions till they are nice and brown. Add a pinch of salt while sauteeing which will help the onions cook quicker and brown evenly.

Cooking Rice

• Take 6 cups of water in a sauce pan. Add salt, bay leaf, cinnamon, cloves, cardamom and cumin seeds.
  Take 6 cups of water in a sauce pan. Add salt, bay leaf, cinnamon, cloves, cardamom and cumin seeds.
• Bring the water to boil. Drain water from the soaked rice and add it to boiling water.
  Bring the water to boil. Drain water from the soaked rice and add it to boiling water.
• Cook the rice in high flame for 3-4 mins or till the rice is 75% cooked. The rice should be almost cooked but still it should be little firm.
  Cook the rice in high flame for 3-4 mins or till the rice is 75% cooked. The rice should be almost cooked but still it should be little firm.
• Strain the excess water and set this rice aside.
  Strain the excess water and set this rice aside.

Preparing Biryani Gravy

• Heat oil and ghee in a pan. Add whole garam masala and saute for few seconds.
  Heat oil and ghee in a pan. Add whole garam masala and saute for few seconds.
• Then add sliced onions and saute the onions till translucent.
  Then add sliced onions and saute the onions till translucent.
• Next, add tomato and cook the tomato till its soft.
  Next, add tomato and cook the tomato till its soft.
• To the onion-tomato mixture, add the marinated Paneer mixture.
  To the onion-tomato mixture, add the marinated Paneer mixture.
• Also add crushed kasoori methi to the masala. Give everything a good mix. Keep the flame in low and cook the masala till oil separates from the gravy. Switch off the flame.
  Also add crushed kasoori methi to the masala. Give everything a good mix. Keep the flame in low and cook the masala till oil separates from the gravy. Switch off the flame.

Arranging Layers

• Take a heavy bottomed pan. Grease it with ghee. Add the prepared Biryani masala and spread it nicely.
  Take a heavy bottomed pan. Grease it with ghee. Add the prepared Biryani masala and spread it nicely.
• On top of the masala, add half quantity of cooked rice and spread gently without breaking the rice.
  On top of the masala, add half quantity of cooked rice and spread gently without breaking the rice.
• Now, add few mint leaves, half of the browned onions. Also sprinkle garam masala.
  Now, add few mint leaves, half of the browned onions. Also sprinkle garam masala.
• Again spread the rest of the rice, garnish with mint leaves, browned onions.
  Again spread the rest of the rice, garnish with mint leaves, browned onions.
• Pour the saffron soaked milk on top of the rice. Cover the pan with aluminium foil or with chapati dough.
  Pour the saffron soaked milk on top of the rice. Cover the pan with aluminium foil or with chapati dough.

Dum Cooking

• Heat a tawa. Place the the Layered and covered Biryani pan on top of the tawa.
  Heat a tawa. Place the the Layered and covered Biryani pan on top of the tawa.
• Cover the pan with a lid. Keep the flame low and allow the Biryani to dum cook for about 15 mins.
  Cover the pan with a lid. Keep the flame low and allow the Biryani to dum cook for about 15 mins.
• After 15 mins ,open the lid, remove the foil. Hot and flavorful Paneer Biryani Ready to serve!
  After 15 mins ,open the lid, remove the foil. Hot and flavorful Paneer Biryani Ready to serve!
• Relish the delicious Paneer Dum Biryani with any raita of your choice!
  Relish the delicious Paneer Dum Biryani with any raita of your choice!

Video

Nutritional Info

Nutrition Facts

Paneer Biryani Recipe | Paneer Dum Biryani Recipe

Amount Per Serving (1 Cup)

Calories 210 Calories from Fat 54

% Daily Value*

Fat 6g9%

Carbohydrates 32g11%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!

Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes

Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

INSTRUCTIONS WITH STEP BY STEP PICTURES:

SOAKING PROCESS

• Rinse the rice twice and add fresh water and soak for 30 mins. Soak few saffron threads in warm milk and set aside.

MARINATION PROCESS

• Take a mixing bowl, add curd, ginger-garlic paste, green chili, red chili powder, garam masala, coriander powder, turmeric powder and salt. Give a good mix.

• Next, to the curd mixture, add mint leaves, coriander leaves, cubed onions, capsicum and give a mix.

• To this, add the cubed paneer and coat the paneer well with rest of the spices.

• Cover and set this marinated paneer for about 30 mins.

FRYING ONION

• Heat 2 tbsp of oil in a pan. Add sliced onions and saute the onions till they are nice and brown

• Add a pinch of salt while sauteeing which will help the onions cook quicker and brown evenly.

COOKING RICE

• Take 6 cups of water in a sauce pan. Add salt, bay leaf, cinnamon, cloves, cardamom and cumin seeds.

• Bring the water to boil. Drain water from the soaked rice and add it to boiling water.

• Cook the rice in high flame for 3-4 mins or till the rice is 75% cooked. The rice should be almost cooked but still it should be little firm. Strain the excess water and set this rice aside.

PREPARING BIRYANI GRAVY

• Heat oil and ghee in a pan. Add whole garam masala and saute for few seconds.

• Then add sliced onions and saute the onions till translucent. Next, add tomato and cook the tomato till its soft.

• To the onion-tomato mixture, add the marinated Paneer mixture. Also add crushed kasoori methi to the masala.

• Give everything a good mix. Keep the flame in low and cook the masala till oil separates from the gravy. Switch off the flame.

ARRANGING LAYERS

• Take a heavy bottomed pan. Grease it with ghee. Add the prepared Biryani masala and spread it nicely.

• On top of the masala, add half quantity of cooked rice and spread gently without breaking the rice. Now, add few mint leaves, half of the browned onions. Also sprinkle garam masala. Again spread the rest of the rice, garnish with mint leaves, browned onions. Pour the saffron soaked milk on top of the rice.

• Cover the pan with aluminium foil or with chapati dough.

DUM COOKING

• Heat a tawa. Place the the Layered and covered Biryani pan on top of the tawa. Cover the pan with a lid. Keep the flame low and allow the Biryani to dum cook for about 15 mins.

• After 15 mins ,open the lid, remove the foil. Hot and flavorful Paneer Biryani Ready to serve!

• Relish the delicious Paneer Dum Biryani with any raita of your choice!

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!