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Paneer Biryani (Veg Paneer Dum Biryani)

🇮🇳 India · Hyderabadi

Servings: 4 Prep: 30 minutes Cook: 30 minutes Total: 1 hour 30 minutes

Ingredients

  • 1 cup curd
  • 2 tbsp biryani masala
  • 1/4 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp salt
  • 1 tsp ginger garlic paste
  • 2 tbsp chopped mint
  • 2 tbsp chopped coriander
  • 1/2 carrot, chopped
  • 5 beans, chopped
  • 5 florets cauliflower
  • 3 tbsp peas
  • water, as needed
  • 1 tsp pepper
  • 1/2 tsp cloves
  • 1 tsp cumin
  • 2 bay leaves
  • 1 black cardamom
  • 1 mace (javitri)
  • 1 inch cinnamon stick
  • 3 green chillies
  • 1 1/2 cups basmati rice, soaked
  • 1 tsp ghee
  • 2 tsp lemon juice
  • 2 tbsp ghee
  • 2 tbsp cashews
  • 2 tbsp raisins
  • 20 cubes paneer
  • 2 tbsp oil
  • 1/2 tsp cloves
  • 1 tsp cumin
  • 2 bay leaves
  • 1 mace (javitri)
  • 1 inch cinnamon stick
  • 1 onion, sliced
  • 1/2 capsicum, cubed
  • a handful of coriander leaves
  • a handful of mint leaves
  • 2 tbsp fried onions
  • 1 cup saffron milk

Steps

  1. In a bowl, mix curd with biryani masala, turmeric, chilli powder, salt, and ginger garlic paste.
  2. Add chopped mint and coriander, and mix well.
  3. Add carrot, beans, cauliflower, and peas, and mix until well combined.
  4. Marinate the vegetable mixture for 30 minutes.
  5. In a large vessel, bring water to a boil with whole spices and green chillies.
  6. Add soaked basmati rice, ghee, and lemon juice to the boiling water.
  7. Boil the rice for about 5 minutes, until it is 80% cooked.
  8. Drain the rice and set aside.
  9. In a large kadai, heat ghee and fry cashews, raisins, and paneer cubes until golden brown; set aside.
  10. In the same kadai, heat oil and saute the whole spices until aromatic.
  11. Add sliced onion and saute until golden brown.
  12. Add capsicum and saute briefly.
  13. Add the marinated vegetables and cook until almost done.
  14. Layer with coriander, mint, fried onions, and half of the fried paneer and cashews.
  15. Add a layer of the 80% cooked rice on top.
  16. Top with more coriander, mint, fried onions, and the remaining paneer and cashews.
  17. Sprinkle biryani masala over the top and pour saffron milk evenly.
  18. Cover and simmer on low heat for 20 minutes, until the rice is fully cooked.
  19. Serve hot with raita.

Notes

Best served with raita on the side.

Source: hebbarskitchen.com