:
For Marinating Paneer:
250 grams paneer, cubed
250 grams hung curd
15 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
6 grams garam masala
15 grams Salt
Fresh coriander leaves, chopped
For Biryani Rice:
500 grams basmati rice, soaked for 30 minutes
1 Kg water
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
15 grams Salt
For Biryani Masala:
2 large onions, thinly sliced
2 tomatoes, chopped
130 grams mint leaves, chopped
130 grams coriander leaves, chopped
130 grams fried onions (for garnish)
70 grams ghee or oil
6 grams cumin seeds
6 grams biryani masala
15 grams Salt
Instructions:
1. **Marinating Paneer:**
In a bowl, mix together all the marination ingredients.
Add paneer cubes, coat them well, and let it marinate for at least 1 hour.
2. **Cooking Biryani Rice:**
In a large pot, bring water to a boil. Add soaked basmati rice, green cardamom, cloves, cinnamon, and salt.
Cook until the rice is 70-80% cooked. Drain the water and set aside.
3. **Sautéing Onions and Tomatoes:**
Heat ghee or oil in a pan. Add thinly sliced onions and sauté until golden brown.
Add cumin seeds, chopped tomatoes, and cook until tomatoes are soft.
4. **Biryani Masala:**
Add biryani masala, mint leaves, and coriander leaves. Cook for a few minutes until the masala is well-cooked.
5. **Layering Biryani:**
In a heavy-bottomed pan, layer half of the partially cooked rice.
Place the marinated paneer on top of the rice.
Add the remaining rice on top of the paneer layer.
6. **Final Dum Cooking:**
Sprinkle fried onions on top. Drizzle some saffron-infused milk if desired.
Cover the pan with a tight-fitting lid or seal with aluminum foil.
Cook on low heat (dum) for 2025 minutes until the rice and paneer are fully cooked.
7. **Serve:**
Gently fluff the biryani with a fork.
Serve hot with raita, salad, or a side of your choice.
Enjoy the aromatic and delicious Paneer Dum Biryani!
