Preparation time 30 minutes

Cooking time 30 minutes

Total time 1 hour

Serve 6

Type of recipe: Rice: Main course

Name of Author: Asmi Kadam

Ingredients:

• 2 cup Basmati Rice
• 250 gms Paneer
• 1 Cup Brown onion
• 4 Chopped onions
• 2 Tablespoon ginger garlic paste
• 1 Cup tomatoes puree
• 1 Cup whisk curd
• 2 Tablespoon Red chili powder
• 1 Teaspoon turmeric
• 1 Tablespoon cumin coriander powder
• 1 Tablespoon garam masala powder
• Salt to taste
• 3 to 4 Tablespoon Oil
• 2 Tablespoon ghee
• 1 Tablespoon cumin
• 2 Slit green chili
• 2 Green Cardamoms
• 2 to 3 Bay leaves
• 4 to 5 cloves
• 4 to 5 black paper
• 1 inch Cinnamon
• Chopped coriander
• Chopped mint
• Seasoning water for rice:
• 6 glass water
• 1 tablespoon oil
• Salt for seasoning
• 2 bay leaves
• 1 inch cinnamon
• 1 green cardamom
• 1 black cardamom
• 1 teaspoon Shahi jeers
• 4 to 5 cloves
• 4 to 5 black paper

Method:

First wash the rice 3 to 4 times and soaked into the water for 20 minutes. Keep aside.

Now heat a pan add oil. Once oil heated add sliced onions and cooked it till golden brown and crisp. Remove it from the oil then in the same oil add paneer cubes sauté for 2 minutes. Switch off the flame and remove the paneer from the pan.

Now, heat a pot for making biryani. Add two tablespoon of oil. Once oil heated add dry spices. Add cumin, bay leaves, green cardamom, black paper Corn, black cardamom, cloves and cinnamon stick. Once it nicely splutter add slit green chilies and chopped onions. 

Cook the onions till change the color now add ginger garlic paste. Sauté well till raw smell goes then, add tomato puree into it. Mix well and cook it till all the water absorbed. 

Then, keep the gas on a medium flame. Add red chili powder, turmeric, cumin coriander powder, biryani masala and salt. Mix well. Add some Chopped coriander and mint into this masala. Now switch off the flame. Now add whisk curd, brown onions and mix well. Now again Switch on the flame. Allow to cook for another 5 minute.

On the other side, heat a water in a pot for cooking the rice. Before adding the rice we season the water first. Add Shahi jeera, green cardamom, cloves, bay leaves and cinnamon stick. Once water starts boiling add 1 tablespoon of oil and add salt. Season the water bit salty. Once nice boil come, add soak rice into it. Allow to boil. Stir in between.

In between check the biryani masala and add paneer cubes into the masala. Stir nicely. And keep the gas on a slow flame. Now remove half of the paneer masala from the pot and keep aside in a bowl.

Now check the rice. Once rice 80 % cook. Remove it from the pot and spread it on to the paneer masala. Spread it evenly. Now add the remaining paneer masala on the top of the rice and also add some brown onions, Chopped coriander on the top of the paneer masala. Now spread more rice on it.

And again add some brown onions, mint and coriander on the final layer. Add some seasoned water on the top of the biryani and finishing off with some tablespoon of ghee on the top of the biryani. 

Now keep the lid on the pot and keep some heavy object on the lid. I used heavy weight iron tawa on to this biryani pot. Now keep the gas on a medium flame for 7 minutes. After 7 minutes, heat a Tawa on a slow flame and keep that biryani pot on the Tawa. Allow to cook for another 15 minutes.

Now switch off the flame. And serve the hot and delicious paneer dum biryani with curd raita.

Enjoy.

Thank you.

Have a wonderful day.