Paneer Dum Biriyani

Name: Paneer Dum Biriyani
Cuisine: Indian
Ingredients: 500 gm paneer; 500 gm long grain basmati rice; 200 gm ghee; 250 gm yogurt(curd); 25 gm garlic paste; 25 gm ginger paste; 50 gm sliced onions; 10 gm cloves; 10 gm javitri(mace); 10 gm sahajeera & saha marich (whitepepper); 5 gm jayfal(nutmeg); 50 gm mint leaves; 3 Tomato; 5 mililitre kewra water; 1 tsp Turmeric powdet; to taste Salt and sugar; 2 tsp red chilli powder; 4-5 Saffron strings oaked in milk; 1 cup Beresta(fried onions)

Deepanjali Das @cook_12477078

#goldenapron3 #week9 #biryani
#goldenapron3
#werk13
#post1
#paneer

Deepanjali Das @cook_12477078

#goldenapron3 #week9 #biryani
#goldenapron3
#werk13
#post1
#paneer

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Ingredients

500 gmpaneer
500 gmlong grain basmati rice
200 gmghee
250 gmyogurt(curd)
25 gmgarlic paste
25 gmginger paste
50 gmsliced onions
10 gmcloves
10 gmjavitri(mace)
10 gmsahajeera & saha marich (whitepepper)
5 gmjayfal(nutmeg)
50 gmmint leaves
3Tomato
5mililitre kewra water
1 tspTurmeric powdet
to tasteSalt and sugar
2 tspred chilli powder
4-5Saffron strings oaked in milk
1 cupBeresta(fried onions)

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Steps

1

To prepare the recipe in a large mixing bowl,take 1 cup of thick curd.Add turmerc powder,ginger& garlic paste,biriyani masala, salt to taste & red chilli powder.Mix the spices with curd with the help of a whisk.
2

In addition add cubed paneer to the spiced curd. Add cubed onions, mint leaves mix gently do not break paneer.Keep aside 1 hour to marinate.
3

Heat ghee or oil in a kadai,add green cardamoms, sliced onions.Then add the marinated paneers
4

Now add tomatoes,red chilli powder, ginger& garlic paste.Saute them for a few mints till the oil separated.
5

Now on another burner boil water in a pan & add the whole spices.Once the water start boiling add the soaked (for 30min)basmati rice & perboil the rice.
6

Dry roast ths biriyani masala like nutmeg,mace,sahajeera,saha marich,green cardamom,pepper & grind them to a powder form in a grinder.
7

In a kadai add ghee,salt,sugar, dry rosted & grinded biriyani masala,& then the boiled rice.Then add the kewra water.
8

In a copper vessel heat ghee & then layer the fried rice, then the cooked paneer, then again the cooked & fried rice.Now make final layer of the garnish with mint leaves,saffron soaked in milk,kewra water & with beresta (fried onions).
9

Make a dough the whole wheat flour & linethe lid with it. Seal the copper vessel.
10

Put the vessel in a preheated oven on 180 degree centigrate for 15 to 20 mints.Serve hot.