Paneer Dum Biryani Recipe | Paneer Biryani Recipe
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!
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.
- Prepare fried onions, Soak rice
- Marinate Paneer with curd, Spice powders, onions, capsicum
- Cook rice till 75%
- Cook Paneer masala
- Layer the masala and rice alternatively
- 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:
- 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.
- 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.
- 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.
- 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.
- 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:
- Aloo Dum Biryani
- Vegetable Biryani in Pressure Cooker
- Chole Biryani
- Tomato Biryani
- Ambur Vegetable Biryani
Recipe Card for Paneer Dum Biryani Recipe | Paneer Biryani Recipe:
Paneer Biryani Recipe | Paneer Dum Biryani Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixing Bowl
- Tawa
Servings: 5 people
Calories: 210kcal
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 - 250ml
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2 Cloves
- 2 Cardamom
- 1 tsp Cumin Seeds
- 1½ tsp Salt
For Paneer Marination
- 200 gms Paneer Cubed
- ⅓ Cup Curd (Plain Yogurt)
- 1 Green Chili Chopped
- 1 tsp Ginger Garlic Paste
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ½ tsp Salt
- ¼ tsp Turmeric Powder
- 10 Mint Leaves
- 1 tbsp Coriander Leaves
- ½ Onion Cubed
- ½ tsp Green Capsicum
For Gravy
- 1 Onion sliced
- 1 Tomato Chopped
- 1 tbsp Kasoori Methi (Dry Fenugreek Leaves)
- 2 tbsp Oil
- 1 tbsp Ghee
Other Ingredients
- 1 Onion Thinly Sliced
- 20 Mint Leaves
- ½ tsp Garam Masala
- Few Saffron Threads
- 1 tbsp Warm Milk
Instructions
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
- 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!
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.
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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!
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What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!
Thank you so much for the recipe!
Sure. Thank you
I love dum biryani and have been looking for good recipe and finally found yours. It turned out awesome. Thanks. We are planning to make it again this weekend.
Thank you