This is the easiest dum biryani I have ever made... Normally I make pulao kind of recipe that mixes the rice and Paneer and cooks, but this recipe is something different.
The Paneer pieces were so juicy and soft even after cooking. The flavor was so intense and the whole house was smelling so divine.
The recipe may look too big and long but belive me its so simple and easy.
Ingredients
For birista or fried onions:
About 1 cup thinly sliced onions
4 tbsp oil or ghee
For cooking the rice:
1 cup basmati rice
4 cups water
1 tsp salt
1 inch cinnamon/dal chini
1 medium bay leaf
2 to 3 cloves/lavang
2 to 3 green cardamoms/chotti elachi
¼ tsp shahjeera/caraway seeds
For paneer marination:
200 to 250 grams paneer/cottage cheese
8 tbsp yogurt/curd/dahi
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, chopped
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
½ tsp coriander powder/dhania powder
¼ tsp shahjeera/caraway seeds
1 tsp lime juice
salt as required
Other layering ingredients:
3 tbsp milk
16 to 18 saffron strands/kesar
1 tbsp ghee
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
Instructions
cooking the rice:
Rinse basmati rice very well in water till the starch clears from the water, the water should be clear and not cloudy or opaque, then soak the rice in water for 30 minutes.
Meanwhile here our rice is soaked after 30 minutes. Drain the rice well and keep aside.
Bring 4 cups water to a rolling boil in a pot. Add whole spices - 1 inch cinnamon, 1 medium bay leaf or 2 small bay leaves, 2 to 3 cloves , 2 to 3 green cardamoms & ¼ tsp shahjeera/caraway seeds, also add 1 tsp salt. Now add the soaked rice.
Do not stir the rice.
Keep the flame to high and cook the rice without lowering the temperature.
The rice grains have to be cooked till 75% or ¾th.
They should have a bite to them when eaten, drain the rice in a colander. You can also rinse the rice grains to remove starch if any and to stop the grains from cooking, cover with a lid and keep the rice aside.
Preparing the birista or fried onions:
when the rice is soaking, prep the ingredients for the biryani.
Slice 2 medium onions, heat 4 tbsp oil or ghee in a small frying pan and add the sliced onions stir and begin to fry the onions till they turn golden.
Add one or two pinches of salt for quick browning of the onions.
Stir often for uniform browning and fry on a low flame, here the onions have begun to get golden, once the onions become golden, remove them with a slotted spoon and place them on kitchen paper towels.
Keep the fried onions aside.
Prepping up the marination and layering the ingredients:
Warm 4 tbsp milk on stove top or in the microwave, add 16 to 18 saffron strands to the milk stir and keep aside.
whisk 8 tbsp fresh full fat curd/ yogurt in a mixing bowl till smooth.
Add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves to the mix well, now add the spices- ¼ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp garam masala powder, ½ tsp coriander powder, ¼ tsp shahjeera/caraway seeds, 1 tsp lime juiceand salt as required mix again.then add the ½ of the fried onions and paneer cubes.mix gently cover and keep the marinated paneer aside for 30 minutes.
Assembling, layering and dum cooking:
Add the same oil in which we fried the onions to a pan or pot. Add the marinated paneer and layer neatly, make a rice layer now.
Add all the rice, i have just made two layers. if you want you can make 4 layers. Add the remaining fried onions, 1 tbsp chopped coriander and ½ tbsp mint leaves.
Sprinkle the saffron flavored and colored milk.
Dot with 1 tbsp ghee, you can also add 1 tsp of rose water or kewra water.
Cover with a foil or with a moist cloth and place the lid tightly on the pan and place it on a tava or griddle, for the first 5 minutes dum cook the biryani on a medium flame, then lower the flame and cook the paneer biryani on dum for 12 to 15 minutes.
You can also cook the biryani in a preheated oven for 20 to 25 minutes at 180 degrees celsius. Use an oven proof pan.
Serve the paneer biryani hot with boondi raita or cucumber raita or onion tomato raita. I served with onion salan.
BIRYANI GRAVY ONION SALAN
Adapted from vahchef
Ingredients
Chilly powder 1 tbsp
Curry leaves 2 Springs
Ginger garlic paste 1 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 3 tbsp
Onion chopped 1
Desiccated/fresh coconut 2 tbsp
Sesame seeds 2 tbsp
Peanuts 2 tbsp
Onion sliced 2
Coriander powder 1 tsp
Turmeric 1/4 tsp
Cumin powder 1 tsp
Tamarind juice 2 tbsp
Jaggery or sugar 1 tbsp
Salt to taste
Directions
Heat a pan and dry roast the peanuts, sesame seeds, desiccated coconut, in this add 1 chopped onion, cook this till onions are tender, put the ingredients in the blender and make a fine paste.
Heat oil in a pan add 2 sliced onions, salt, saute them and keep it aside.
In the same oil, add mustard seeds, cumin seeds, ginger garlic paste, curry leave, chilli powder, coriander powder, turmeric, cumin powder and add peanuts, sesame seed paste mix it and add water once comes to boil put the flame slow for 15 minutes.
Then add tamarind juice, salt, jaggery, mix it and put the lid cook for some time, in this add sauted onions cook for 12 minutes and switch off the flame.
The Paneer pieces were so juicy and soft even after cooking. The flavor was so intense and the whole house was smelling so divine.
The recipe may look too big and long but belive me its so simple and easy.
Ingredients
For birista or fried onions:
About 1 cup thinly sliced onions
4 tbsp oil or ghee
For cooking the rice:
1 cup basmati rice
4 cups water
1 tsp salt
1 inch cinnamon/dal chini
1 medium bay leaf
2 to 3 cloves/lavang
2 to 3 green cardamoms/chotti elachi
¼ tsp shahjeera/caraway seeds
For paneer marination:
200 to 250 grams paneer/cottage cheese
8 tbsp yogurt/curd/dahi
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, chopped
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
½ tsp coriander powder/dhania powder
¼ tsp shahjeera/caraway seeds
1 tsp lime juice
salt as required
Other layering ingredients:
3 tbsp milk
16 to 18 saffron strands/kesar
1 tbsp ghee
1 tbsp chopped coriander leaves
½ tbsp chopped mint leaves
Instructions
cooking the rice:
Rinse basmati rice very well in water till the starch clears from the water, the water should be clear and not cloudy or opaque, then soak the rice in water for 30 minutes.
Meanwhile here our rice is soaked after 30 minutes. Drain the rice well and keep aside.
Bring 4 cups water to a rolling boil in a pot. Add whole spices - 1 inch cinnamon, 1 medium bay leaf or 2 small bay leaves, 2 to 3 cloves , 2 to 3 green cardamoms & ¼ tsp shahjeera/caraway seeds, also add 1 tsp salt. Now add the soaked rice.
Do not stir the rice.
Keep the flame to high and cook the rice without lowering the temperature.
The rice grains have to be cooked till 75% or ¾th.
They should have a bite to them when eaten, drain the rice in a colander. You can also rinse the rice grains to remove starch if any and to stop the grains from cooking, cover with a lid and keep the rice aside.
Preparing the birista or fried onions:
when the rice is soaking, prep the ingredients for the biryani.
Slice 2 medium onions, heat 4 tbsp oil or ghee in a small frying pan and add the sliced onions stir and begin to fry the onions till they turn golden.
Add one or two pinches of salt for quick browning of the onions.
Stir often for uniform browning and fry on a low flame, here the onions have begun to get golden, once the onions become golden, remove them with a slotted spoon and place them on kitchen paper towels.
Keep the fried onions aside.
Prepping up the marination and layering the ingredients:
Warm 4 tbsp milk on stove top or in the microwave, add 16 to 18 saffron strands to the milk stir and keep aside.
whisk 8 tbsp fresh full fat curd/ yogurt in a mixing bowl till smooth.
Add 1 tsp ginger paste, 1 tsp garlic paste, 1 tsp chopped green chilies, 1 tbsp chopped coriander leaves and ½ tbsp chopped mint leaves to the mix well, now add the spices- ¼ tsp turmeric powder, ¼ tsp red chili powder, ¼ tsp garam masala powder, ½ tsp coriander powder, ¼ tsp shahjeera/caraway seeds, 1 tsp lime juiceand salt as required mix again.then add the ½ of the fried onions and paneer cubes.mix gently cover and keep the marinated paneer aside for 30 minutes.
Assembling, layering and dum cooking:
Add the same oil in which we fried the onions to a pan or pot. Add the marinated paneer and layer neatly, make a rice layer now.
Add all the rice, i have just made two layers. if you want you can make 4 layers. Add the remaining fried onions, 1 tbsp chopped coriander and ½ tbsp mint leaves.
Sprinkle the saffron flavored and colored milk.
Dot with 1 tbsp ghee, you can also add 1 tsp of rose water or kewra water.
Cover with a foil or with a moist cloth and place the lid tightly on the pan and place it on a tava or griddle, for the first 5 minutes dum cook the biryani on a medium flame, then lower the flame and cook the paneer biryani on dum for 12 to 15 minutes.
You can also cook the biryani in a preheated oven for 20 to 25 minutes at 180 degrees celsius. Use an oven proof pan.
Serve the paneer biryani hot with boondi raita or cucumber raita or onion tomato raita. I served with onion salan.
BIRYANI GRAVY ONION SALAN
Adapted from vahchef
Ingredients
Chilly powder 1 tbsp
Curry leaves 2 Springs
Ginger garlic paste 1 tsp
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Oil 3 tbsp
Onion chopped 1
Desiccated/fresh coconut 2 tbsp
Sesame seeds 2 tbsp
Peanuts 2 tbsp
Onion sliced 2
Coriander powder 1 tsp
Turmeric 1/4 tsp
Cumin powder 1 tsp
Tamarind juice 2 tbsp
Jaggery or sugar 1 tbsp
Salt to taste
Directions
Heat a pan and dry roast the peanuts, sesame seeds, desiccated coconut, in this add 1 chopped onion, cook this till onions are tender, put the ingredients in the blender and make a fine paste.
Heat oil in a pan add 2 sliced onions, salt, saute them and keep it aside.
In the same oil, add mustard seeds, cumin seeds, ginger garlic paste, curry leave, chilli powder, coriander powder, turmeric, cumin powder and add peanuts, sesame seed paste mix it and add water once comes to boil put the flame slow for 15 minutes.
Then add tamarind juice, salt, jaggery, mix it and put the lid cook for some time, in this add sauted onions cook for 12 minutes and switch off the flame.
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