paneer dum biryani

Paneer Dum Biryani – With Detail Photo And Video Recipe.It Is One One The Super Aromatic, Mildly Spiced Dum Cooked Biryani Done With Marinated Cottage Cheese (Paneer)

In This Biryani, Firstly I Fried The Paneer Cubes With Salt And Then Marinated With All Spices As Well As Leafy Vegetables Like Coriander & Mint Leaves.

Later I Cooked The Rice With Whole Biryani Masalas. I Used Flavoured And Fragrant Basmati Rice, Which Add Rich Smell To The Paneer Biryani.

After Cooking Rice I Layered the Marinated Paneer & Cooked Rice with Brown Onions, Coriander & Mint leaves. Finally Added Ghee, Which Gives Rich Taste And Smell To The Biryani.

After Layering, Close The Lid With Chapathi Dough And Press Tightly. That’s It Your Mouth Watering Paneer Dum Biryani Is Ready after 15 Minutes. For Me it’s a Very Easy Process To Cook Paneer Biryani Without Breaking Paneer Cubes.

Marinating Ingredients:

• Paneer Cubes – 200g
• Curd / Yogurt – 200 grams
• Mint Leaves – 1 Cup
• Coriander Leaves – 1 Cup
• Green Chillies Chopped – 5
• Ginger Garlic Paste – 1 Tbsp.
• Salt – As Required
• Biryani Masala Powder – 1 Tsp.
• Garam Masala Powder – 1 Tsp
• Coriander Powder – 1 Tsp
• Nutmeg Powder- 1 Tsp.
• Lemon Juice - 1 Lemon

Cooking Rice Ingredients:

• Basmati Rice – 250 grams
• Oil/ Ghee – 3 Tbsp.
• Bay Leaves – 2 to 3
• Mace (Japatri)
• Kapok Buds (Marathi Moggu) – 3
• Star Anise ( Anasa Puvvu ) – 1
• Cinnamon ( Dalchini) – 1 Inch
• Cardamom ( Elachi) – 3
• Cloves (Lavangalu) – 5
• Shahjeera – 1 Tsp
• Nutmeg Powder – 1 Tsp
• Salt – As Required.

For Layering Ingredients:

• Marinated Paneer
• 80 Percent Cooked Rice
• Brown Onions
• Mint Leaves
• Coriander Leaves
• Ghee
• Chapathi Dough

Preparation:

Marinating Method:

• Firstly Fry The Paneer Cubes With Salt Till Light Brown Colour.
• Then Marinate The Fried Paneer Cubes With Mint Leaves(Pudina), Coriander Leaves(Kothimeera),Green Chillies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder .

Cooking Rice Preparation:

• Soak Basmati Rice 30 Minutes Before Cooking, In Water .
• In Pan Add Oil
• Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon And Nutmeg Powder.
• Add Suffient Water Or For 1 Cup Of Rice Add 3 Cups Of Water.
• Add Salt As Required. (Taste The Water And Check If Salt Is As Required)
• Bring the Water To Boil.
• When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water.
• Bring The Water To Boil Again And Cook The Rice Up to 80 Percent.
• Drain Off The Rice And Keep Aside.

Layering Paneer Biryani:

• Take One Iron Pan.
• Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 10mins.Non-Stick Dosa Pan Should Not Place From Starting.
• On Iron Pan, Put Pan And Add The Marinated Paneer, Curry Leaves, Green Chillies, Brown Onions And Mix Well.

First Rice Layer:

• Now Add The Half Of Cooked Rice And Spread Evenly.
• On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves.

Second Rice Layer:

• Now Again Add The Remaining Cooked Rice And Spread Evenly.
• Again Add Brown Onions, Mint Leaves And Ghee.

Closing The Lid And Doing Dum:

• For This Take Wheat Flour And Mix Just Like Chapathi Dough.
• Spread & Seal the lid With Chapathi Dough.
• Now Close the Lid by Pressing Very Tightly.

Dum Process:

• After Closing the Lid Tightly, Put On The Stove And Cook on High Flame For About 5 Minutes.
• After 5 Minutes Turn The Flame To Low And Cook for About 10 Minutes.
• Over-all Dum Process Is 15 - 20minutes.

To Test:

• When The Paneer And Curd Is Perfectly Cooked, Air Will Come out From the Seal and Gives Nice Biryani Smell. With This Test We Can Confirm That Our Paneer Biryani Is Ready.

Opening:

• Slowly Cut The Seal Then Open The Lid Carefully.
• If You Want Mix The Biryani Completely Or Can Have By Layer. This Is As Per Your Choice.
• Paneer Dum Biryani Is Ready To Serve.

Step By Step Method With Pictures:

Marinating Method:

• Firstly Fry The Paneer Cubes With Salt Till Light Brown Colour.

• Then Marinate The Fried Paneer Cubes With Mint Leaves(Pudina), Coriander Leaves(Kothimeera),Green Chillies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder .

Cooking Rice Preparation:

• Soak Basmati Rice 30 Minutes Before Cooking, In Water .
• In Pan Add Oil

• Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon And Nutmeg Powder.

• Add Suffient Water Or For 1 Cup Of Rice Add 3 Cups Of Water.

• Add Salt As Required. (Taste The Water And Check If Salt Is As Required)

• Bring the Water To Boil.
• When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water.

• Bring The Water To Boil Again And Cook The Rice Up to 80 Percent.

• Drain Off The Rice And Keep Aside.

Layering Paneer Biryani:

• Take One Iron Pan.

Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 10mins.Non-Stick Dosa Pan Should Not Place From Starting.

• On Iron Pan, Put Pan And Add The Marinated Paneer, Curry Leaves, Green Chillies, Brown Onions And Mix Well.

• First Rice Layer:
• Now Add The Half Of Cooked Rice And Spread Evenly.

• On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves.

Second Rice Layer:

• Now Again Add The Remaining Cooked Rice And Spread Evenly.

• Again Add Brown Onions, Mint Leaves And Ghee.

Closing The Lid And Doing Dum:

• For This Take Wheat Flour And Mix Just Like Chapathi Dough.
• Spread & Seal the lid With Chapathi Dough.

• Now Close the Lid by Pressing Very Tightly.

Dum Process:

• After Closing the Lid Tightly, Put On The Stove And Cook on High Flame For About 5 Minutes.

• After 5 Minutes Turn The Flame To Low And Cook for About 10 Minutes.
• Over-all Dum Process Is 15 - 20minutes.

To Test:

• When The Paneer And Curd Is Perfectly Cooked, Air Will Come out From the Seal and Gives Nice Biryani Smell. With This Test We Can Confirm That Our Paneer Biryani Is Ready.

Opening:

• Slowly Cut The Seal Then Open The Lid Carefully.

• If You Want Mix The Biryani Completely Or Can Have By Layer. This Is As Per Your Choice.

• Paneer Dum Biryani Is Ready To Serve.

Quick Review:

Paneer Dum Biryani

Ingredients:

Marinating Ingredients: ·        Paneer Cubes – 200g ·        Curd / Yogurt – 200 grams ·        Mint Leaves – 1 Cup ·        Coriander Leaves – 1 Cup ·        Green Chillies Chopped – 5 ·        Ginger Garlic Paste – 1 Tbsp. ·        Salt – As Required ·        Biryani Masala Powder – 1 Tsp. ·        Garam Masala Powder – 1 Tsp ·        Coriander Powder – 1 Tsp ·        Nutmeg Powder- 1 Tsp. ·        Lemon Juice - 1 Lemon Cooking Rice Ingredients: ·        Basmati Rice – 250 grams ·        Oil/ Ghee – 3 Tbsp. ·        Bay Leaves – 2 to 3 ·        Mace (Japatri) ·        Kapok Buds (Marathi Moggu) – 3 ·        Star Anise ( Anasa Puvvu ) – 1 ·        Cinnamon ( Dalchini) – 1 Inch ·        Cardamom ( Elachi) – 3 ·        Cloves (Lavangalu) – 5 ·        Shahjeera – 1 Tsp ·        Nutmeg Powder – 1 Tsp ·        Salt – As Required. For Layering Ingredients: ·        Marinated Paneer ·        80 Percent Cooked Rice ·        Brown Onions ·        Mint Leaves ·        Coriander Leaves ·        Ghee ·        Chapathi Dough

Preparation:

Marinating Method: ·        Firstly Fry The Paneer Cubes With Salt Till Light Brown Colour. ·        Then Marinate The Fried Paneer Cubes With Mint Leaves(Pudina), Coriander Leaves(Kothimeera),Green Chillies, Aavakaaya Pachadi(Mustard Mango Pickle), Mustard Oil, Ginger Garlic Paste, Salt, Biryani Masala Powder, Garam Masala Powder, Coriander Masala Powder & Nutmeg Powder . Cooking Rice Preparation: ·        Soak Basmati Rice 30 Minutes Before Cooking, In Water. ·        In Pan Add Oil ·        Add All The Biryani Masala Ingredients Like Mace, Star Anise, Kapok Buds, Bay Leaves, Shahjeera, Cloves, Cardamom, Cinnamon And Nutmeg Powder. ·        Add Suffient Water Or For 1 Cup Of Rice Add 3 Cups Of Water. ·        Add Salt As Required. (Taste The Water And Check If Salt Is As Required) ·        Bring the Water To Boil. ·        When Water Gets Boiled Add Pre-soaked Basmati Rice Into The Boiling Water. ·        Bring The Water To Boil Again And Cook The Rice Up to 80 Percent. ·        Drain Off The Rice And Keep Aside. Layering Paneer Biryani: ·        Take One Iron Pan. ·        Note: If You Don’t Have The Iron Pan Use Dose Pan But Use This Pan After Cooking 10mins.Non-Stick Dosa Pan Should Not Place From Starting. ·        On Iron Pan, Put Pan And Add The Marinated Paneer, Curry Leaves, Green Chillies, Brown Onions And Mix Well. First Rice Layer: ·        Now Add The Half Of Cooked Rice And Spread Evenly. ·        On This Rice Add Brown Onions, Coriander Leaves & Mint Leaves. Second Rice Layer: ·        Now Again Add The Remaining Cooked Rice And Spread Evenly. ·        Again Add Brown Onions, Mint Leaves And Ghee. Closing The Lid And Doing Dum: ·        For This Take Wheat Flour And Mix Just Like Chapathi Dough. ·        Spread & Seal the lid With Chapathi Dough. ·        Now Close the Lid by Pressing Very Tightly. Dum Process: ·        After Closing the Lid Tightly, Put On The Stove And Cook on High Flame For About 5 Minutes. ·        After 5 Minutes Turn The Flame To Low And Cook for About 10 Minutes. ·        Over-all Dum Process Is 15 - 20minutes. To Test: ·        When The Paneer And Curd Is Perfectly Cooked, Air Will Come out From the Seal and Gives Nice Biryani Smell. With This Test We Can Confirm That Our Paneer Biryani Is Ready. Opening: ·        Slowly Cut The Seal Then Open The Lid Carefully. ·        If You Want Mix The Biryani Completely Or Can Have By Layer. This Is As Per Your Choice. ·        Paneer Dum Biryani Is Ready To Serve.

Notes:

• Soak Rice 30 Minutes Before Cooking.
• Don't Over Cook The Rice.
• All Spices As Per Your Taste.If You Want Spicy Add More Garam Masala Powder & Red Chilli Powder.