Paneer Dum Biryani Recipe | Restaurant Style Paneer Dum Biryani | Biryani Recipe | Cookd

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Paneer Dum Biryani is a rich and fragrant South Indian Biryani recipe. #PaneerDumBiryani is made with marinated Paneer and cooked in traditional dum style cooking. Learn to make this #TastyPaneerDumBiryani for lunch using Cookd’s simple recipe. Do try this and let us know how it turns out in the comment section. #PaneerBiryani

Paneer Dum Biryani Recipe:

For Marination:

Cavin's Paneer - 400 grams
Curd - 1 Cup
Turmeric Powder - ¼ tsp
Red Chilli Powder - ½ tsp
Kashmiri Red Chilli Powder - 1 tsp
Garam Masala Powder - ½ tsp
Coriander Powder - ½ tsp
Salt - 1 tsp
Kasuri Methi - 1 tsp

To Cook the Rice:

Basmati Rice - 1 ½ Cups
Water - 6 Cups
Oil - 2 tsp
Bay Leaf - 1 no
Cardamom - 2 nos
Cloves - 3 nos
Cinnamon - ½ inch
Salt - 1 tsp

For Saffron Water:

Saffron - ¼ tsp
Warm Water - 2 tbsp

Other Ingredients:

Ghee - 3 tbsp
Bay Leaf - 1 no
Cinnamon - 1 inch
Cardamom - 2 nos
Cloves - 3 nos
Onion (thinly sliced) - 2 nos
Green Chilli (slit) - 1 no
Ginger Garlic Paste - 1 tbsp
Tomato (finely chopped) - 2 nos
Turmeric Powder - ¼ tsp
Red Chilli Powder - ½ tsp
Kashmiri Red Chilli Powder - ½ tsp
Coriander Powder - 1 tsp
Salt - ¾ tsp
Mint Leaves (chopped) - ¼ cup
Coriander Leaves - 3 tbsp

Cooking Instructions:

1. In a mixing bowl, add curd, turmeric powder, red chilli powder, Kashmiri red chilli powder, garam masala powder, coriander powder, salt, Kasuri methi and mix well using a whisk.

2. Add the paneer cubes, mix well and set aside for 30 mins.

3. In a bowl, add warm water, saffron strands and mix.

4. Wash and soak the rice for 20 mins.

5. Heat ghee in a biryani pot, add bay leaf, cinnamon, cardamom, cloves, onion saute till it turns golden brown.

6. Add green chilli, ginger-garlic paste and saute for a minute.

7. Add the tomato and saute for 2 mins.

8. Add turmeric powder, red chilli powder, Kashmiri red chilli powder, coriander powder, salt and cook till the masalas are cooked.

9. Add the marinated paneer cubes, mint leaves and saute for 2 mins on low flame. Remove from the heat.

10. In a pan bring 6 cups of water to a boil and add 2 tsp of oil, bay leaf, cardamom, cloves, cinnamon, and salt.

11. Add the soaked rice to the boiling water, cover, and cook for 5-7 mins or until the rice is 75% cooked.

12. Strain the rice and add it to the cooked biryani masala.

13. Add the saffron water, coriander leaves.

14. Seal the pot with chapati dough or aluminium foil to prevent steam from escaping the pot. Close it with a lid to dum cook the biryani.

15. Now place an Iron Tawa on the stove and place the biryani pot and dum cook for 15 mins on low heat.

16. Fluff the rice gently and serve the biryani hot with Onion Raita.


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