Paneer Biryani | Paneer Dum Biryani | Paneer Recipes

Paneer Biryani
Ingredients

For Marinade
Hung curd – 1 cup
Turmeric powder – 1/4 Tsp
Kashmiri chili powder – 2 Tsp
Coriander powder – 1 Tsp
Amchur/Dry mango powder – 1 Tsp
Salt to taste
Few Kasuri methi
Paneer – 400 gms

For Cooking Rice
Basmati Rice – 1 cup (250 ml)
Clove – 2 nos
Cardamom pods – 2 nos
Bayleaf – 1 no.
Piece of Cinnamon
Salt to taste
Star Anise – 1 no.
Mace

For Saffron Milk
Warm milk – 1 Tbsp
Few strands of Saffron

For Cooking Biryani
Ghee/Oil – 2 Tbsp
Bayleaf – 1 no.
Piece of Cinnamon
Cardamom pods – 4 nos
Clove – 5 nos
Onion – 2 nos thinly sliced
Green chili – 2 nos slit
Ginger garlic paste – 1 Tsp
Tomato – 2 nos thinly sliced
Turmeric powder – 1/4 Tsp
Kashmiri chili powder – 1 Tsp
Salt to taste
Coriander powder – 1/2 Tsp
Mint leaves
Coriander leaves

#PaneerBiryani #biryanirecipe #Dumbriyani

Method:
1. Soak basmati rice for 20 minutes.
2. Soak saffron in warm milk.
3. In a wide bowl add hung curd, turmeric powder, kashmiri chili powder, coriander powder, amchur/dry mango powder, salt, kasuri methi and mix well.
4. Add paneer cubes and mix gently.
5. Marinate the paneer for 30 minutes.
6.Cooking Rice: Boil the water in a deep pot add soaked basmati rice, whole spices (clove,cardamom pods, bayleaf and cinnamon), salt, star anise, and mace.
7. Cook the rice.
8. Cooking Biryani: Heat ghee/oil in a deep pot add whole spices (clove,cardamom pods, bayleaf and cinnamon), onion and green chili.
9. Saute the onion till it turns golden brown color.
10. Add ginger garlic paste, tomato and saute for about 5 minutes.
11. Now add turmeric powder, kashmiri chili powder, salt, coriander powder, mint leaves and coriander leaves. Saute for few minutes.
12. Then add marinated paneer and cook for 2 to 3 minutes.
13. Now add the cooked rice and spread it evenly.
14. Add the saffron milk, mint leaves and coriander leaves.
15. Cover it with foil and close the lid.
16. Cook for about 10 minutes on low flame.
17. Paneer biryani is ready to serve with raita.

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