Paneer Dum Biryani

Biryani makes you fall in love with it because of the way it is cooked in dum!

 
Ingredients 

Marination for Vegetable
Hung curd ---------------- 1 cup
Turmeric powder --------- 1/4 tsp
Coriander powder -------- 1 tsp 
Red chili powder --------- 1/2  tsp
Dry mango powder ------ 1 tsp
Ginger garlic paste ------ 1/2 tbsp
Salt to taste ------------- :)
Kasuri methi ------------- 1 tbsp
Garam masala ----------- 1, 1/2 tsp
Carrot -------------------- 1/2 cup
Green beans ------------- 1/2 cup
Cauliflower --------------- 1/2 cup
Capsicum ---------------- 1/2 cup
Potato ------------------- 1/2 cup (optional)

Coating batter for Paneer
All purpose flour ------------ 1/4 cup
Turmeric powder ------------ 1/4 tsp
Kashmiri chili powder ------- 1/2 tbsp
Ginger Giarlic paste --------- 1/2 tsp
Dry mango powder --------- 1/2 tsp
Kasuri methi ---------------- 1 tbsp
Paneer ---------------------- 500 gms
Salt to taste ---------------- :)
Water as required ---------- :)
Oil for frying ---------------- :)

For Cooking Rice
Basmati Rice ------------ 1 cup
Clove -------------------- 4
Cardamom -------------- 3
Bay leaf ----------------- 1
Cinnamon stick --------- 1
Star Anise -------------- 1 (optional) 
Mace -------------------- 1 (optional)
Salt --------------------- 1/2 tsp

For Saffron Mixture
Warm milk or water ------- 1 tbsp
Few strands of saffron

For Cooking Biryani
Ghee / Oil ---------------- 3 to 4 tbsp
Bay leaf ------------------ 1
Cinnamon stick ---------- 1
Cardamom -------------- 4
Clove --------------------- 5
Corn pepper ------------- 4-5 (optional)

Onion --------------------- 2

Tomato ------------------- 1 (large)
Green chili --------------- 2
Ginger Garlic paste ------ 1 tsp
Kashmiri chili powder ----1 tsp
Coriander powder ------- 1 tsp 
Garam masala ----------- 1, 1/2 tsp
Shahi biryani essence --- 1 tsp (optional)   
Salt to taste ------------- :)
Mint & Coriander leaves (hand full)
         

Let's Make Biryani


Step 1. Cut all the vegetables in same size.


Step 2. In a bowl add hung curd, turmeric powder, kashmiri chili powder, coriander powder, dry mango powder, kasuri methi, ginger garlic paste and salt. Mix it well.


Step 3. Add all the vegetable and mix gently. Marinate for 30 to 40 minutes.


Step 4. Soak Basmati Rice in water for 20 to 30 minutes.


Step 5. Soak Saffron in warm milk. I don't prefer milk, I use paneer water (chhena paani).


Step 6. In a bowl take all-purpose turmeric powder, kashmiri chili powder, ginger garlic paste, dry mango powder, kasuri methi, salt and mix it well. Add little water and make a consistent thick batter. 


Step 7. When the batter is ready add paneer cubes (cut it around 1 inch thick & 2 inch long) and coat them well from all the sides.


Step 8. In a wok heat the oil and fry the paneer on medium flame, till the paneer turns red in color. (due to kashmiri red chilli)

   Like this :)

Step 9. Cooking Rice Boil the water in a deep pot add soaked Basmati rice and whole spices, cook half done rice.

Once the rice is half cooked.
Pour the entire rice into the strainer.

Step 10. Cooking Biryani Heat ghee in a deep pot add whole spices (clove, cardamom, bay leaf, cinnamon & corn pepper) onion and green chili. Saute the onion till it turns golden brown.


Step 11. Add Tomato puree, ginger garlic paste, turmeric powder, kashmiri red chilli, coriander powder, garam masala and salt, saute it till the raw smell of tomato ginger garlic are gone.


Step 12. Now add marinated vegetables stir, add little bit of water so that masala doesn't get burnt, cover the lid and allow to cook till they become soft and tender. 

Now all the vegetables are cooked nicely. 


Step 13. When the vegetables are done add paneer  and stir for couple of minutes.


Step 14. In another pot (with heavy bottom) add cooked vegetable paneer spread it evenly. And sprinkle some biryani masala or garam masala.


Step 15. Now add cooked rice and spread it evenly. Add saffron milk, spread mint and Coriander leaves and 4 to 5 drops of Shahi Biryani essence. 


Step 16. Make second layer of vegetable paneer, spread it evenly. And sprinkle some biryani masala or garam masala.
 
Step 17. Add another layer of cooked rice and spread it evenly. Add saffron milk, spread mint and Coriander leaves and 4 to 5 drops of Shahi Biryani essence. Make more layers like this, if you have more


Step 18. Cover it with foil or wheat dough and seal the lid. Cook for about 15 to 20 minutes on low flame. 

Taa Daan!!! Paneer Briyani is ready to serve. Enjoy with raita or salan.

Note* 

• Coating the Paneer is very important. If you don't coat the paneer with batter, paneer will become hard and chewy. 
• If you don't have a heavy bottom pot then use tawa, put biryani pot on tawa and cook on low flame.
• Use whole milk paneer for better taste. I used Homemade paneer.
• How to make Home Made Paneer

Happy cooking :)