Paneer Biryani/Paneer Dhum Biryani – How to make Paneer Dhum Biryani with step by step photos

Today, I am going to share a delectable, flavourful Paneer Dhum Biryani. I prefer to make this tempting biryani on weekends so that all my family members can enjoy happily. This paneer Biryani is made by layering the rice and paneer; we can also make one pot paneer biryani which I will be posting in my future post. Do try out this tempting Paneer Biryani and post your comments here. Meanwhile do checkout other interesting and easy to make VegetarianBiryani/Rice varieties and pulavs and Non-Vegetarian Biryani’s here. Also check out other interesting and mouthwatering Paneer Recipes here, other North Indian Subjis here.

Here’s how to make Paneer Biryani with step by step photos…

Ingredients

For Cooking Basmati Rice [All the spices are optional]

Basmathi Rice	1 ½ cup
Water	7 cups
Cinnamon/Pattai	1 inch
Biryani Leaf/Bay Leaf	2 small
Cloves	2-3
Green Cardamom/Elachi	2-3
Star Anise	1
Salt	As needed
Oil	1 tsp

Other Ingredients to make Paneer Biryani

Onion	2 thinly sliced
Ghee/Oil	3 tbsp  + 1 tbsp
Coriander Leaves/Kothamalli	1 handful finely chopped
Green Chillies	2 slit lengthwise
Mint	1 handful chopped
Milk	4 tbsp
Saffron	15-20 strands
Rose water	1 tsp

For Marinating Paneer

Paneer/Cottage Cheese	200  to 250 gm [cut to cubes]
Yogurt/Curd/Thayir	1 cup
Ginger & Garlic Paste	2 tsp
Green Chillies	2 finely Chopped
Black Pepper Corns	¼ tsp
Star Anise	1
Cinnamon Sticks/Pattai	2 small
Red Chilli Powder/MilagaiThool	1 tsp
Coriander Powder/DhaniyaThool	2 tsp
Turmeric Powder/ManjalThool	½ tsp
Garma Masala Powder	¼ tsp
Lemon Juice	1 tsp
Onion	1 small sliced
Coriander Leaves/Kothamalli	1 tbsp finely chopped
Mint Leaves/Pudhina	1 tbsp finely chopped
Salt	As needed

Preaparation Time: 15-20 minutes                      Recipe Type: Lunch, Dinner           

Cooking Time: 30-35 minutes                               Cuisine: North Indian

Author: Priya Anandakumar

Other Paneer recipes that might be of your interest…

PaneerButter Masala

Palak/SpinachPaneer

PaneerBhurji

KadaiPaneer

ChilliPaneer Dry

Mixed VegetablePaneer Curry

Paneer Kathi Roll -with Video

Kaju Paneer Curry/Cashew nut Paneer Masala - with Video

Paneer 65

Paneer Pulav - with fresh ground spices

Palak Chicken/Spinach Chicken

Paneer Biryani

Method

Wash the basmati rice thoroughly with water 2-3 times and drain the water. Add fresh water and soak the rice for about 30 minutes.

Warm 4 tbsp of milk on stove, add 15-20 saffron strand to the milk and keep it aside.

Add 1 cup of yogurt/thayir/curd in a wide bowl.

Add red chilli powder, coriander powder, turmeric powder, ginger garlic paste, green chillies, coriander leaves, mint leaves, garama masala, salt to the curd/yogurt and mix everything well.

Now add the panner, sliced onions and mix everything really well.

Add black pepper corns, star anise and cinnamon sticks to the panner and mix everything well. Let it marinate for about 30-35 minutes at room temperature. If marinating for longer time, then keep it in the refrigerator.

Meanwhile let’s cook the basmati rice, Heat about 7 cups of water in a pot. Add the whole spices cinnamon stick 1 inch, bay leaf -2, cloves-2-3, green cardamoms 2-3, star anise to the water.

Let the water come to rolling boil, drain the water add the soaked rice and required amount of salt.

Cook the rice in high flame, wait till the rice cook till they are 75% or 3/4rth done.

Drain the rice in a colander and keep it aside.

Heat ghee in a heavy bottomed pan/kadai, add sliced onions, green chillies, mint and sauté really well until it turns to dark golden brown color.

Now add the marinated paneer along with the yogurt.

Now add the 3/4rth cooked rice and make a layer. I made only one layer if you want, you can make alternate layers of rice and paneer like first paneer than rice again paneer and then rice.

Add finely 1-2 tbsp of coriander leaves all over the rice. Then sprinkle the saffron flavour and colored milk all over the rice.

Finally add 1 tbsp of ghee and 1 tsp of rose water all over the rice.

Cover with lid and keep in dhum on medium flame for about 5 minutes, then cook  the paneer biryani on dhum for about 15 minutes and then switch off the stove.

Do not open immediately, wait for 10-12 minutes, then open the lid, give a gentle stir and enjoy.

Serve the wonderful, delighted and tempting Paneer Biryani with onion raita or cucumber raita or any raita of your choice.

Thank you all for visiting my space, please come back again for more tempting and scrumptious Biryani varieties from my kitchen.

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Have a great day and enjoy.