Paneer Dum Biryani

Ingredients

• 400 g Paneer (Cut into bite-sized cubes)
• 0.33 tsp Turmeric powder (For marination)
• 0.33 tsp Red chili powder (For marination)
• 0.5 tsp Coriander powder (For marination)
• 0.33 tsp Cumin powder (For marination)
• 0.5 tsp Salt (To season)
• 1 cup Basmati rice (Long-grain, wash before use)
• 1 leaf Bay leaf (Add when boiling)
• 1 piece Star anise (Add when boiling)
• 1 piece Cinnamon stick (Add when boiling)
• 4 tbsp Vegetable oil (For frying and gravy)
• 2 tbsp Ghee (Used for shallow frying paneer and layering)
• 4 pcs Onion (large) (Slice lengthwise for fried onions)
• 1 pcs Onion (medium) (Finely chop for gravy)
• 1.5 tbsp Ginger garlic paste (Store-bought is okay, fresh is best)
• 5 pcs Green chilies (Slice into rings)
• 2 pcs Tomato (medium) (Puree)
• 0.5 tsp Cumin powder (For gravy)
• 0.5 tsp Coriander powder (For gravy)
• 0.5 tsp Kashmiri red chili powder (Sweet red chili)
• 2 tsp Biryani masala (Kabita's Kitchen) (Store-bought mixed spice)
• 0.5 cup Plain yogurt (Stir well)
• 2 tbsp Fresh cilantro leaves (Coarsely chopped)
• 2 tbsp Fresh mint leaves (Coarsely chopped)
• 2 tbsp Saffron milk (or food coloring) (For coloring and flavor (optional))
• as needed g All-purpose flour (Dough to seal the pot lid)

Instructions

1. Marinating the Paneer

   Cut paneer into bite-sized pieces, add turmeric, red chili, coriander, cumin, and salt, coat evenly, and let sit at room temperature for about 10 minutes.

   Time: PT10M

2. Washing and Par-cooking the Rice

   Rinse basmati rice several times under running water, drain in a colander. In a pot, bring plenty of boiling water with bay leaf, star anise, cinnamon stick, and salt (½ tsp), and cook the rice until about 80% soft (approximately 12 minutes).

   Time: PT12M

   Temperature: 沸騰

3. Making Fried Onions

   Heat oil in a deep skillet, fry the lengthwise sliced onions over medium heat until golden, then drain on paper towels.

   Time: PT10M

   Temperature: 中火

4. Shallow Frying the Paneer

   In another skillet, combine ghee and oil and heat over medium heat; shallow fry the marinated paneer until the surface lightly colors, a few minutes, then set aside.

   Time: PT5M

   Temperature: 中火

5. Preparing the Gravy

   Heat 3 tbsp oil in a pot, add cumin seeds (½ tsp) and sauté until fragrant, add finely chopped onion and sauté for 2 minutes until translucent. Then add ginger garlic paste and green chilies, sauté another minute. Add tomato puree and simmer for about 5 minutes to reduce, then stir in cumin powder, coriander powder, Kashmiri red chili powder, and biryani masala, mix, and simmer on low heat for about 2 minutes.

   Time: PT18M

   Temperature: 中火

6. Combining Yogurt and Paneer

   Turn off the heat, let the gravy cool slightly, add yogurt (½ cup) and whisk until smooth. Then add the shallow-fried paneer and half of the fried onions, gently mixing.

   Time: PT5M

7. Layering and Dum Cooking

   Grease the bottom of the pot with a little ghee, layer the paneer and gravy. Sprinkle fried onions, mint leaves, and cilantro on top. Then spread the par-cooked rice evenly, top with the remaining fried onions, mint, and cilantro, and drizzle saffron milk (or turmeric) over everything. Seal the pot lid tightly with a flour dough, steam on low heat for 10 minutes, then place on a tawa (griddle) over medium heat for 10 minutes, and finally steam on low heat for 5 minutes.

   Time: PT20M

   Temperature: 弱火→中火

8. Finishing and Serving

   Turn off the heat and let the pot rest for about 10 minutes. Carefully remove the lid, cut away the hardened dough with a knife. Scoop the biryani from the sides onto a plate, garnish with remaining fried onions and herbs, and serve.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

15g

Carbohydrates

60g

Fat

15g

Fiber

4g

Ingredient Substitutions

• Instead of Paneer: Firm tofu
• Instead of Red chili powder: Paprika powder
• Instead of Basmati rice: Jasmine rice
• Instead of Vegetable oil: Plant oil
• Instead of Ghee: Butter
• Instead of Ginger garlic paste: Finely minced ginger and garlic
• Instead of Green chilies: Red chilies (finely chopped)
• Instead of Tomato (medium): Canned tomato puree
• Instead of Kashmiri red chili powder: Regular red chili powder
• Instead of Biryani masala (Kabita's Kitchen): Homemade biryani masala
• Instead of Plain yogurt: Sour cream
• Instead of Saffron milk (or food coloring): A pinch of turmeric
• Instead of All-purpose flour: Rice flour

Equipment Needed

• Large pot (with lid)
• Deep skillet
• Shallow skillet
• Blender or mixer (optional)
• Colander
• Chef's knife
• Cutting board
• Measuring spoons & cups
• Spatula / wooden spoon
• Tawa (griddle) (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Ensure the spices coat the paneer well during marination
• Par-cook the rice to about 80% doneness
• Seal the pot lid with flour dough and steam-bake (dum) the dish

Chef Tips from the Video

• Mix a small amount of turmeric with milk as a substitute for saffron milk to achieve color and flavor.
• Garnish with roasted cashews or raisins at the end for added texture and sweetness.
• Lightly salt the paneer beforehand and pat dry to remove moisture, resulting in a crisp fry.

Troubleshooting

Storage

Refrigerator: Store in an airtight container and consume within 2 days

Freezer: Freezing is not recommended (texture changes)

Room temperature: Avoid in hot weather; at room temperature, consume within 1 day

Make-Ahead Tips

• Marinate paneer a day ahead and refrigerate for better flavor absorption.
• Par-cook and cool the rice beforehand to reduce stickiness during dum cooking.
• Use store-bought biryani masala or prepare a homemade mix in advance to save effort.