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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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