|Paneer Dum Biryani|
Step by Step Pictures
Paneer Dum Biryani
For the Rice
Raw Rice – 2 cups (I used Sona masuri)
Paneer, cubes – 1 1/4 cup / 250 gms
Onion, julienne – 1/2 medium
Bay leaf – 2 small
Salt to taste
Butter – 1 tsp
Butter – 1 tsp for frying paneer
Browned Onions – 1/2 medium
Water – 4 cups
To be ground to a paste :
Garlic – 4
Ginger – 2″
Cumin seeds – 1/2 tsp
Dry Red chillis – 4
Coriander Seeds – 1 tsp
Cinnamon – 2
Cloves – 2
Cardamon – 2
How to make:
Wash and soak rice for 15 mins.
Grind the ingredients with enough water to form a smooth paste.
Heat a non stick pan with little oil, fry the paneer cubes, remove and fry the onions till golden brown. Keep it aside.
Heat another non stick pan with butter, add bay leaf, then add onion julienne, saute well. When the onions turn colour, add the paste and fry till raw smell goes. Takes about 5 – 7 mins on high flame.
Save some fried paneer, add the rest to the pan. Drain the rice and add to the pan along with salt. Saute for couple of minuts. then add water. Bring to boil. Cover with lid and cook on high. When the water starts rolling, simmer and continue cooking for 10 mins.
When the rice is cooked, place a tawa on the flame, sim and place this pan over it. Let it dum for 10 mins.
When the rice is done, garnish with browned onions, remaining paneer and serve.
This is more like a pulao, which according to my own context is something that’s cooked along with the masala. However this rice turned out to be quite spicy and the masalas were distinct.