Paneer Biryani

Paneer biryani is a traditional biryani recipe slightly spiced and precisely flavored dump-cooked. Simply yummy and flavorful paneer biryani that joins up beautifully with any raita. A dump-cooked biryani takes time to make but the results are always awesome. You can make this recipe in the oven or in the pan.

How to make this recipe?

1. Basmati rice is very sound in running fresh water until the starch clears from the water. The water should be clear and not dull or muddy. Immerse the rice grains in water for about 30 minutes.

2. When the rice is sopping, prepare the materials for the paneer biryani. Thinly cut 2 medium-sized onions.

3. Stir and begin to fry the onions until they turn they change their color.

5. When the onions are golden and browned, remove them with a fit spoon. These crispy brown fried onions are also known as Barista.

6. Warm ¼ cup milk in the pan or in the microwave. 

7. Paddle ½ cup of yogurt in a mixing bowl. Do not use sour yogurt as that will make your paneer biryani taste sour.

8. Add the following basils and mix well.

•          1 teaspoon ginger paste

•          1 teaspoon cut green chilies

•          1 tablespoon cut coriander leaves

•          ½ tablespoon cut mint leaves

9.  Add in the following listed spices and mix again:

•          ¼ teaspoon of turmeric powder

•          ¼ teaspoon red chili powder or cayenne pepper

•          Salt as needed

•          ¼ teaspoon of gram masala powder

•          1 teaspoon lemon juice

10. Add all of the paneer cubes (200 to 250 grams) and half of the fried onions.

11. Mix gently. Cover and keep the soaked paneer aside for about 30 minutes at room temperature. If you plan to soak for a longer time, keep the paneer bowl covered in your fridge.

13. Bring 4 cups of water to a rolling boil in a pan.

14. Add the whole spices listed below:

•          1-inch cinnamon

•          2 to 3 cloves

•          2 to 3 green cardamoms

•          ¼ teaspoon caraway seeds

16. Now add the saturated rice.

17. Do not mix and you will see the temperature drops a bit after adding rice.

18. Try to cook the rice without lowering the heat.

19. Boil the rice grains until they are 75% cooked.

20. Drain the cooked rice in a strainer. You can dye the rice grains gently to remove starch if any and to stop the grains from cooking.

21. This is the soaked paneer after about 30 minutes.

22. Add the same oil in which we fried the onions to a thick-bottomed pan.

23. Add the soaked paneer and layer neatly.

24. Make a rice layer now. Add all the rice. I have just made two layers. If you want, you can make 4 layers of each of the soaked paneer and cooked rice.

25. Add the remaining fried onions.

26. Now add 1 tablespoon of cut coriander leaves (cilantro) and ½ tablespoon mint leaves.

27. Sprinkle the saffron-infused milk all over. Place the saffron strands as well on the rice.

28. Dot with 1 to 2 tablespoons of ghee.

29. Cover with aluminum foil or with a moist cotton kitchen napkin.

30. Place the lid tightly on the pan.

31. For the first 5 minutes dump cook the paneer biryani on medium heat. Later reduce the heat and cook the paneer biryani on a dump for about 12 to 15 minutes.

32. Here’s the paneer biryani after being dump-cooked for about 20 minutes. Check the bottom with a spoon and there should be no liquids.

Serving

Enjoy paneer biryani hot or warm with raita like an onion-tomato raita or cucumber raita or veg raita or with your favorite chutney. You can serve it with sliced onion-lime salad or onion-tomato-cucumber salad.