Paneer Matar dum Biriyani

Name: Paneer Matar dum Biriyani
Cuisine: Indian
Ingredients: 2 cups long grain basmati rice; 1 badi elaichi; 2 elaichi; 10 whole black pepper; 2 bayleaf; 3/4 cloves; 2 inch cinnamon; 1/2 tsp salt; 250 gms Paneer; 1 cup matar; 2 tsp oil; 1 onion; 2 green chilli; 2 tsp ginger garlic paste; 1/2 tsp cumin seeds; 5/6 whole black pepper; 1 green cardamom; 2 tsp coriander powder; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1/2 tsp salt; 1 tsp garam masala; 1/2 cup curd; 2 tsp coriander leaves; 2 tbsp chopped mint leaves; 2 tbsp chopped coriander leaves; 2 tsp ghee; 1/2 cup Fried onions; 1/4 cup Saffron soaked milk; 2 onions

Swagatika @swagatika

Bangalore, Karnataka, India

Biriyani is yumm !! Isn’t it! To make a delicious Biriyani, it requires both time and effort, and also lots of ingredients. You can’t have a shortcut!!

‘Dum’ process is lot of work but the work pays off at the end, when you open the lid and inhale that yummm aroma of freshly cooked Biriyani at home.

#RD

Tips:
Few things which you can do to reduce the cooking time :
1. Make the fried onion at the beginning while chopping veggies.
2. Make ginger garlic paste from previous day.
3. Start cooking rice, when curry is half done.

Biriyani is yumm !! Isn’t it! To make a delicious Biriyani, it requires both time and effort, and also lots of ingredients. You can’t have a shortcut!!

‘Dum’ process is lot of work but the work pays off at the end, when you open the lid and inhale that yummm aroma of freshly cooked Biriyani at home.

#RD

Swagatika @swagatika

Bangalore, Karnataka, India

Biriyani is yumm !! Isn’t it! To make a delicious Biriyani, it requires both time and effort, and also lots of ingredients. You can’t have a shortcut!!

‘Dum’ process is lot of work but the work pays off at the end, when you open the lid and inhale that yummm aroma of freshly cooked Biriyani at home.

#RD

Biriyani is yumm !! Isn’t it! To make a delicious Biriyani, it requires both time and effort, and also lots of ingredients. You can’t have a shortcut!!

‘Dum’ process is lot of work but the work pays off at the end, when you open the lid and inhale that yummm aroma of freshly cooked Biriyani at home.

Saved

Ingredients

Rice
2 cupslong grain basmati rice
1badi elaichi
2elaichi
10whole black pepper
2bayleaf
3/4cloves
2 inchcinnamon
1/2 tspsalt
Paneer Matar Masala
250 gmsPaneer
1 cupmatar
2 tspoil
1onion
2green chilli
2 tspginger garlic paste
1/2 tspcumin seeds
5/6whole black pepper
1green cardamom
2 tspcoriander powder
1/2 tspturmeric powder
1/2 tspchilli powder
1/2 tspsalt
1 tspgaram masala
1/2 cupcurd
2 tspcoriander leaves
Assembling
2 tbspchopped mint leaves
2 tbspchopped coriander leaves
2 tspghee
1/2 cupFried onions
1/4 cupSaffron soaked milk
Fried onion
2onions
Oil for frying
Dough for sealing
2 tbspwheat flour
Water as required to make a dough

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Steps

1

Fry the onions until dark brown. Keep aside for later use while assembling. Frying takes time, hence do this step to start with.
2

Soak the rice for 15 mins. Drain afterwards and keep.
3

Soak 5/6 strands of saffron in 1/4 cup of warm milk.
4

To make the gravy add oil in pan, once hot add peppers, cumin seeds, green cardamom, followed by onions and green chilli, after onion turns translucent, add ginger garlic paste. Cook the masala well.
5

Add the peas, cook covered for few minutes, add the paneer and sauté well. Now add all the dry masala: salt, turmeric, chilli, coriander powders and garam masala.
6

When it’s all well cooked, add curd and coriander leaves. Keep aside for using later.
7

To make the rice: Boil water, add salt and all whole masalas mentioned under Rice. Add the soaked and drained rice, cook until it’s 80% cooked. Drain and keep aside.
8

Start assembling the curry and rice in layers in a heavy bottomed deep pan. Layer 1 : half of paneer masala. Layer 2 : half of rice. Sprinkle coriander leaves, mint leaves, fried onions. Pour half the saffron milk at 2/3 places.
9

Layer 3 : remaining paneer masala Layer 4: remaining rice. Sprinkle coriander, mint leaves, fried onion. Pour remaining saffron milk again. Add 2 tsp ghee.
10

Now make wheat flour dough for sealing the cover. Put the dough uniformly across the edge of the container. Cover with a lid. Heat a tawa/flat pan, keep the Biriyani container on top. Cook in slow flame for 15 minutes.
11

Now it’s finally done ✅. Let it cool down slightly, open at the sealing with knife. Serve the super delicious Biriyani with fresh raita of your choice.

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Swagatika @swagatika

on July 11, 2023 08:47

Bangalore, Karnataka, India

I am not a chef, just love to cook. My recipes are curated over years of cooking experience.I also write restaurant reviews @ Zomato. Check and follow -https://zoma.to/u/865770