Paneer Biryani (Paneer Dum Biryani)

By Swasthi's Recipes · 90 min

Ingredients

Instructions

1. Warm the milk, soak the saffron in it, then stir in the rose or kewra water. Slice the onions thinly, separate the layers, and measure them. Slice the green chilli and remove the seeds if needed. Chop the mint and coriander leaves and set aside. Rinse the basmati rice well and soak it in water for at least 30 minutes.
2. Heat 1 tablespoon ghee in a heavy pan. Fry the paneer over medium-high heat until golden on both sides, then remove to a plate and let cool completely. Dice each block into 10 to 12 pieces.
3. Add 1 teaspoon ghee to the same pan and fry the cashews until light golden. Add the raisins and fry until plump. Remove and set aside. Wipe the pan with kitchen tissue to remove burnt bits.
4. Pour in the remaining ghee, reserving 1 tablespoon for later, and fry the sliced onions over medium-high heat, stirring often, lowering the heat gradually until golden brown but not burnt. Remove 2 tablespoons of fried onions and set aside.
5. Reduce the heat, add the whole spices, then sauté the ginger garlic paste and green chilli until fragrant. Add the salt, biryani or garam masala, coriander powder, cumin powder, Kashmiri chilli powder and turmeric.
6. Pour in the tomato puree and cook until thick and aromatic. Stir in 2 tablespoons of this masala into the whisked yogurt. Lower the heat, pour the spiced yogurt into the pot, and stir well. Cook on low until thick and oil shows on top.
7. Turn off the heat and stir in the hot water. Taste and adjust salt or garam masala. Stir in three-quarters of the mint, three-quarters of the coriander and three-quarters of the fried paneer, keeping some paneer aside. Cover and keep aside.
8. Bring water to a rapid boil on high heat with the salt, oil and lemon juice. Drain the rice, add it to the boiling water, and cook on high heat until about 95% cooked (still firm). Drain in a colander and gently shake off the excess water.
9. Make sure both the gravy and the rice are hot. If the gravy has cooled, reheat it and turn off the heat, and keep it slightly runny so it does not burn. Layer the rice over the gravy and pour the saffron milk evenly over it.
10. Sprinkle the remaining mint, coriander, ghee, fried paneer, cashews and raisins on top. Seal the pot with foil or a damp cloth, cover with a heavy lid, and cook on medium heat for 2 to 3 minutes while heating a griddle on another burner over high heat.
11. Place the pot on the hot griddle, reduce the heat to low, and cook for 15 to 18 minutes. Turn off the heat and rest for 20 minutes before serving in layers.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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