This paneer biryani is an incredibly flavorful and perfectly filling recipe. This paneer dum biryani is one of those meals that everyone in the family can agree on. It is good for adults and kids since it is high protein meal and also delicious enough to satisfy your hunger. When you get a bowl of warm biryani and raita, it’s just straight up delicious cozy comfort food.
Wash the rice under running cold water till water runs clear or rinse 2-3 times till water is not cloudy anymore. Then soak in enough water for 20 minutes.
To make paneer marinade, take yogurt, salt and all the marinade spices (turmeric powder, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, biryani masala, crushed kasoori methi) in a bowl.
Mix well.
Add paneer cubes and mix to coat the marinade to cubes. Keep it aside until needed. You can marinade ahead of time and keep in the refrigerator.
Now discard the soaking water from the rice. In a saucepan, bring water to rolling boil for cooking rice. Once it starts boiling add salt.
Then add whole spices (green cardamoms, black cardamoms, cinnamon stick, bay leaves, cloves, star anise).
Next add rice and cook for exactly 5 minutes. Rice should be only 80% cooked meaning it should be slightly raw.
Now drain the water using colander. Spread the rice in plate, so the grains stay separated. Discard the whole spices from the rice.
Now heat 2 tablespoons of oil a pan on medium heat. Once hot add cashews and almonds. Fry with stirring constantly till they are golden brown.
Then remove it to a plate by draining excess oil.
In the same oil add sliced onion to make birista. If using store bought fried onions then skip this step.
Fry till onions are golden brown in color. Be careful not to burn them. Remove it to a plate and keep it aside.
In the same pan, heat remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle.
Then add onion, capsicum, ginger, garlic paste and green chili. Add salt to speed up the cooking process. Mix and cook for 3-4 minutes or till onions get translucent and starts to soften.
Cook till all the water evaporates.
Then add turmeric powder and biryani masala.
Mix well and cook for 30-40 seconds.
Now lower the heat and add marinated paneer.
Mix well, add ¼ cup of water and bring to a simmer. Now do not simmer for long time otherwise paneer will get tough and chewy.
Sprinkle half of chopped cilantro and mint leaves.
Then spread the partially cooked rice, drizzle cream+saffron mixture and then drizzle the ghee over the layer.
On top, sprinkle fried cashews, almonds, fried onion and remaining cilantro, mint leaves.
Cover it with lid or plate (thali). Put the weight on so steam cannot escape. Alternately you can layer aluminum foil between pan and lid.
Keep the gas flame lowest possible. And cook for 15-20 minutes.
When ready to serve, open the lid, lightly mix and serve.
