Chettinad Style Paneer Dum Biryani

Step 1: Prepare Chettinad Biryani Masala

In a pan, add 1 tbsp coriander seeds, 1/2 tsp fennel seeds, 1 tsp black pepper, 2 inch cinnamon, 1 star anise, 6-7 cloves, little mace, 4-5 cardamoms, 1 tsp cumin, a little piece of nutmeg, 2 Kashmiri chilies/Byadigi chilies, 6-7 dry chilies, little stone flower, and 2 tbsp dry coconut. Roast on low flame for about 1 minute until fragrant. Turn off the flame and add 1 tsp poppy seeds. Mix well and let the spices cool completely. Once cooled, grind all the roasted spices to a fine powder in a mixer jar.

Step 2: Prepare the Paneer Gravy Base

Heat 1/3 cup oil in a biryani handi (heavy-bottomed pot). Add 1 cup thinly sliced onions and fry until they turn golden brown. Once the onions start changing color, separate about half of the fried onions and set them aside for garnish. To the remaining onions, add 1.5 tbsp freshly ground ginger-garlic paste and fry until its raw smell disappears. Add a little water to prevent the paste from burning and continue frying until the oil separates.

Step 3: Add Vegetables and Spices to Gravy

After the oil separates from the ginger-garlic paste, add 1 cup tomato slices and fry lightly for 2-3 minutes. Then add 1/2 cup capsicum cubes, 1/4 cup chopped coriander, 1/4 cup chopped mint, and 2-3 slit green chilies. Fry for 1-2 minutes until slightly softened. Add 1/2 tsp turmeric and salt to taste. Fry for another 1-2 minutes and then turn off the flame.

Step 4: Combine Paneer and Masala

Add 3/4 portion of the prepared Chettinad biryani masala powder to the gravy base and mix well. Then add 250 gms paneer cubes, 1/3 cup curd, and more chopped mint and coriander (1/4 cup each). Combine everything well, ensuring the paneer is coated with the masala. Set this aside.

Step 5: Cook Basmati Rice

In a separate large pot, boil 2-3 litres of water. Add 5-6 bay leaves, 2 inch cinnamon stick, 7-8 cloves, 1 star anise, 5-6 green cardamoms, 2 tbsp freshly ground ginger-garlic paste, and 1 tbsp shahi jeera. Boil for 10-12 minutes to infuse the flavors into the water. After boiling, add 3 tbsp salt. Strain and discard all the whole spices from the water.

Step 6: Prepare Rice for Layering

Add 2 cups of basmati rice (soaked for 1 hour) and 1 tbsp oil to the boiling spiced water. Cook on high flame until the rice is 80% done. Once 80% cooked, collect about 1/2 cup of the rice cooked water and pour it over the paneer masala in the biryani pot. Mix the paneer masala well with this water to create a moist base.

Step 7: Layer and Dum Cook Biryani

Drain the 80% cooked rice and sprinkle half of it evenly over the paneer masala in the biryani pot to form the first layer. Sprinkle a little Chettinad biryani masala powder over this layer. Then add the remaining 80% cooked rice to form the second layer. Drizzle 3-4 tbsp ghee over the rice. Sprinkle fresh mint and coriander leaves (1/4 cup each), the remaining Chettinad biryani masala powder, and the reserved fried onions (1/2 cup).

Step 8: Dum Cooking

Cover the pot with a strong lid to prevent steam from escaping. If the lid is not strong, use tissue paper or a banana leaf under the lid and place a heavy object on top to seal it. Dum cook on high flame for 5 minutes, then reduce the flame to low and cook for another 4 minutes. Turn off the flame and let the biryani rest for 20 minutes without opening the lid, allowing the flavors to meld.

Step 9: Serve Chettinad Paneer Dum Biryani

After 20 minutes of resting, open the lid. Gently mix the biryani from the bottom upwards to combine all the layers and flavors. Serve the hot and aromatic Chettinad Paneer Dum Biryani.

• Use freshly ground ginger-garlic paste for the best flavor in both the gravy and the rice.

• Do not over-roast the Chettinad masala spices to avoid a bitter taste in the biryani.

• Add a little water while frying ginger-garlic paste to prevent it from sticking to the bottom and burning.

• Ensure the lid is tightly sealed during dum cooking to trap all the steam and flavors.

• If you prefer more spice, you can add an extra tablespoon of red chili powder to the paneer masala.

• The leftover Chettinad masala powder can be stored and used in other curries like potato curry.

• For a non-vegetarian version, chicken or mutton can be used instead of paneer, adjusting cooking times accordingly.