Paneer biryani/ Paneer dum biryani is a flavorful, aromatic, and layered rice dish where paneer is marinated with spices and curd then cooked with basmati rice. This is a one pot dish. Paneer biryani is super easy make compared other veg biryani’s. A simple onion/ cucumber raita will go well with this biryani.

This biryani can be prepared with many variations. Traditionally it is a spicy, layered, aromatic and delicious rice dish cooked to perfection in dum style. This dum method of cooking is one variety with most flavors I think. Anytime you run out veggies this biryani comes as savior. Succulent pieces of marinated paneer layered with rice make a great part meal. Also the fulfilling art for any special occasions, party’s/ potluck.

This same method biryani can be prepared with any veggies like gobi, carrot, potatoes or mushrooms. You could also alter the quantity of spice powders according to your taste and preferences in the recipe.

Other recipe that might interest you:

Thalapakatti soya chunks biryani, Boneless chicken dum biryani, Achari veg biryani, Gutti vanakaya biryani, Parda biryani, Chicken dum biryani, Butter chicken biryani, No garlic biryani, Baked vegetable dum biryani, Chicken biryani, Mushroom dum biryani , Paneer pepper masala , Baked vegetable dum biryani

As mentioned earlier this recipe can be easily prepared in pressure cooker too. But the aroma, taste and texture will be completely different. We could also marinate paneer with some ginger garlic paste, curd, salt and spices, toss them in some oil then add to veg biryani too. It enhances the taste and flavors of the dish on the whole.

This recipe is one such easy to make Ramadan feast too. So let’s get to. the making!

Paneer biryani, Paneer dum biryani

Recipe by Sandhya Riyaz

0.0 from 0 votes

Course: LunchCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Marination time

minutes

Total time

hour

Paneer biryani/ Paneer dum biryani is a flavorful, aromatic, and layered rice dish where paneer is marinated with spices and curd then cooked with basmati rice.

Ingredients For Paneer marination

15 nos., Paneer cubes
1 teaspoon, Ginger garlic paste
1/4 teaspoon, Turmeric
1 teaspoon, Red chili powder
1/2 teaspoon, Cumin powder
1 teaspoon, Coriander powder
1 teaspoon, Garam masala powder
Salt – to taste
1/4 cup, Curd
INGREDIENTS FOR PANEER DUM BIRYANI RICE:
2 cups., Basmati rice
1 nos., Bay leaf
2 nos., Cloves
2 nos., Cardamom
1/2 teaspoon, Shahi jeera
1 tablespoon, Mint and coriander (chopped)
1 tablespoon, Oil
1 1/2 teaspoon, Salt
6 cups., Water
SPICES FOR PANEER DUM BIRYANI
1 nos., Bay leaf
2 nos., Cloves
1 nos., Cardamom
1 nos., Black cardamom
1 nos., Mace
2 nos., Onion (medium sized, thinly sliced)
2 nos., Tomato (small sized, sliced)
3 nos., Green chili (slit in the center)
1/4 teaspoon, Turmeric powder
1 1/2 teaspoon, Red chili powder
1 tablespoon, Garam masala powder
1 teaspoon, Coriander powder
1/2 teaspoon, Salt – to taste
1/2 teaspoon, Fennel powder
1/2 cup, Mint and coriander
3 tablespoon, Oil
1 tablespoon, Ghee

Directions to make paneer dum biryani

Wash and soak rice in enough water.
In a bowl add chopped paneer cubes, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, cumin powder, oil, fennel powder, garam masala powder, turmeric powder, curd and fried onions. Mix well and marinate paneer for 5 to 10 minutes.
Now in a vessel/ pot add water, few mint leaves, oil, cloves, cinnamon, cumin seeds , salt and bay leaf ;Bring it to boil.
When the water starts boiling add the soaked rice and cook till 70% done. When the rice is 70% done, put the flame and remove the rice using strainer. Keep the rice aside.
Now heat oil in a heavy bottom vessel to it add whole spices when aromatic add thinly sliced onions. Saute well until onions turns slightly brown in color.
When onions look sauteed add slit green chilli, ginger garlic paste, chopped mint and coriander. Saute well until the raw smell of ginger garlic paste is gone.
Now add turmeric powder, chilli powder, fennel powder, coriander powder and garam masala powder. Give it a quick stir.
Now add sliced tomatoes and salt and saute well until tomatoes get mushy.
Next add marinated paneer cubes and give it a good stir. After few seconds add ½ cup water and mix well. When everything looks combined has gravy consistency add 70% cooked rice. Garnish it with chopped cilantro, mint and fried onion and little ghee.
Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 minutes without any flame. After 5 minutes of rest time fluff the rice gently and serve it hot with raita!

Notes

* 1 cup = 235 ml

HOw to make paneer dum biryani with step by step images

Wash and soak rice in enough water.
In a bowl add chopped paneer cubes, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, cumin powder, oil, fennel powder, garam masala powder, turmeric powder, curd and fried onions. Mix well and marinate paneer for 5 to 10 minutes.
Now in a vessel/ pot add water, few mint leaves, oil, cloves, cinnamon, cumin seeds , salt and bay leaf ;Bring it to boil. When the water starts boiling add the soaked rice and cook till 70% done. When the rice is 70% done, put the flame and remove the rice using strainer. Keep the rice aside.
Now heat oil in a heavy bottom vessel to it add whole spices when aromatic add thinly sliced onions. Saute well until onions turns slightly brown in color.
When onions look sauteed add slit green chilli, ginger garlic paste, chopped mint and coriander. Saute well until the raw smell of ginger garlic paste is gone. Now add turmeric powder, chilli powder, fennel powder, coriander powder and garam masala powder. Give it a quick stir. Now add sliced tomatoes and salt and saute well until tomatoes get mushy.
Next add marinated paneer cubes and give it a good stir. After few seconds add ½ cup water and mix well.
When everything looks combined has gravy consistency add 70% cooked rice. Garnish it with chopped cilantro, mint and fried onion and little ghee. Cook in high flame for 5 minutes then in low flame for 10 minutes or until its done. Do not open dum immediately allow it to rest for 5 minutes without any flame. After 5 minutes of rest time fluff the rice gently and serve it hot with raita!