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Kabuli Chana Paneer Dum Biryani is a protein rich and filling biryani as it has both chana and paneer cooked in aromatic spices. This makes a fantastic feast for special occasions.

During our recent weekends when we had to make a vegetarian for Sunday lunch, we thought we could try some of the Biryanis we were planning. Amma watches some Telugu Cook shows and she happened to watch this biryani in that show. She had been telling me for a while and we finally came around making this one.

The biryani has a huge list of ingredients, though if you have them stocked as we mostly do, its not such a tedious one to make. Some of the preps you got to remember is to have soaked chana ahead. Since there are times when we have soaked chana refrigerated, this was easy to make.

This dum biryani is not so laborious as it might sound with the long list of ingredients used. Moreover, the end result is wow so I don’t think we mind slogging to make this biryani. This biryani is also protein rich and takes account of your daily intake of protein.

This is the last in the series of Protein Rich dishes that I have been sharing for the BM#113.

The roasted paneer tastes great as a snack as well. So always make some extra if you want to enjoy some snacks as well. Do don’t need any side dish for this biryani as the gravy is enough. However, you can always make the Onion Raita if you wish.

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Step By Step Pictures for making the Biryani

How to make the Kabuli Chana Paneer Dum Biryani

The rice and the gravy are cooked in a different pot before it is assembled in layers to be cooked in the Dum method.

Wash and soak the Kabuli Chana overnight, pressure cook for 4 to 5 whistles till the chana is soft. Keep it ready before cooking the gravy.

This is a smooth gravy, so all the ingredients are ground into a paste before cooking. The whole process takes about 40 mins from start to end with the different processes happening simultaneously.

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Kabuli Chana Paneer Dum Biryani

Kabuli Chana Paneer Dum Biryani is a protein rich and filling biryani as it has both chana and paneer cooked in aromatic spices. This makes a fantastic feast for special occasions.

Course Main Dish - Rice

Cuisine India

Keyword Layered Biryani, Paneer Biryani

By Cook Method Stovetop

Occasion Weekend Special

By Diet Kid Friendly, Protein Rich

Dish Type Paneer Dishes

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6 people

Author Srivalli

Ingredients

For the Paneer Marinade:

• 250 gms Paneer
• 2 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1/2 tsp Turmeric powder
• Salt to taste
• 2 tbsp Curds
• 2 tsp Ginger Garlic paste
• 2 tsp Cooking Oil

For the Gravy

• 1 tsp Butter
• 4 Cloves
• 1 Mace Javitri
• 1 tsp Shahi Jeera
• 2 big Bay leaf
• 1 Black Stone Rathi Poovu
• 2 inch Cinnamon
• 3 Cardamon
• 1 tsp Cumin seeds
• Salt to taste
• 1 cup Onion Paste
• 2 tsp Green Chili Paste
• 3 tsp Ginger Garlic paste
• Handful Mint leaves
• Handful Coriander leaves
• 1.5 cups Tomato Puree approx 3 medium
• 1 cup Kabuli Chana boiled
• 2 tbsp Curds
• 3 tsp Ghee

For cooking the Rice

• Water as required
• 2big Bay leaf
• 1 Black Stone Rathi Poovu
• 1 Mace Javitri
• 1 tsp Shahi Jeera
• 2 inch Cinnamon
• 3 Cardamon
• 4 Cloves
• 1 tsp Fennel Seeds
• 3 cups Basmati Rice
• Salt to taste

Instructions

For the Paneer Marinade:

• Mix all the ingredients and toss the cubed paneer to completely cover it.
• Let this marinate for 10 mins
• Heat a nonstick pan with oil, and cook the paneer till it turns golden on both sides.

For cooking the Rice

• Wash and soak the basmati rice for 20 mins.
• In a big pot, bring the water to a boil.
• Add all the whole spices and let the water cook well.
• When the water starts boiling, add the drained rice along with salt.
• Cook on high till the rice is 80% cooked.

For the Gravy

• Wash the chana and soak overnight.
• Change water a couple of times, and pressure cook till soft. Keep it aside.
• In a wide pan, heat the oil that remains from roasting the paneer and add butter.
• Next, add all the whole spices listed and saute well.
• Now add the onion paste along with ginger garlic paste and fry well. Let this get cooked till oil comes out on the sides.
• Add Green Chili Paste and cook. Next add chopped Mint Leaves, Coriander Leaves.
• Keep cooking on high till the whole mixture gets cooked well.
• Now add the Tomato Puree and mix well.
• At this point, you can add the cooked Kabuli Chana and Curds.
• Have the rice cooked on a different pan as soon as you start making your gravy.
• By the time the gravy is done, your rice is also cooked.

Assembling the Dum Biryani

• We are ready to assemble all the portions for the Dum process. Divide the paneer pieces into three portions.
• Once the whole gravy masala is nicely cooked and you have tasted the spice levels, make sure the masala doesn't have water and is well cooked, layer the first portion of the cooked paneer over the gravy.
• Now drain the rice from the water and layer it over the gravy to cover the gravy completely.
• Next layer the second portion of paneer, drizzle ghee over it and cover with rice again.
• Finally, place the last portion of paneer and drizzle more ghee, and cover with a tight lid and dum for 15 mins over a pan on low flame.
• Once the dum is over, fluff the rice to get the masala and rice mixed well.
• Serve hot.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#113