Step-by-Step Instructions

1. 1.Prepare Water for Rice

   Place a large pot on the wood-fired stove and add approximately 10 liters of water. Bring the water to a rolling boil.

2. 2.Add Seasonings to Water

   Once the water is boiling, add 5-6 bay leaves, 3 tablespoons of salt, and 1/4 cup of oil to the pot. Stir well.

3. 3.Wash Rice

   In a separate large tub, add 2 kg of basmati rice. Wash the rice thoroughly under running water until the water runs clear. Drain the rice water, which can be used for plants.

4. 4.Cook Rice

   Carefully add the washed rice to the boiling water in the large pot. Stir gently to prevent sticking. Cook the rice until it is 70-80% done, approximately 10-12 minutes. The grains should be elongated but still firm.

5. 5.Drain Rice

   Using a large slotted spoon, carefully remove the partially cooked rice from the pot and spread it out on a large tray to cool and prevent further cooking.

6. 6.Prepare Paneer

   Cut 1 kg of paneer into uniform cubes, approximately 1-inch in size.

7. 7.Fry Paneer

   Place a large wok (kadai) on the wood-fired stove. Add 3 cups of cooking oil and heat it until hot. Fry the paneer cubes in batches until they turn golden brown on all sides. Remove the fried paneer and set aside.

8. 8.Fry Onions for Garnish

   In the same oil, add 1 kg of thinly sliced onions. Fry the onions until they are deeply golden brown and crispy. Remove the fried onions and set aside for garnish.

9. 9.Prepare Gravy Base

   Drain most of the oil from the wok, leaving about 1/2 cup. Add 1/2 cup of ghee. Once the ghee is melted, add 3-4 bay leaves, 1 tablespoon of cumin seeds, and 5-6 green cardamom pods. Sauté for 30 seconds until fragrant.

10. 10.Sauté Onions and Aromatics

    Add 1 kg of thinly sliced onions to the wok and sauté until they turn translucent and lightly golden, about 5-7 minutes. Then, add 1/2 cup of ginger-garlic paste and sauté for 2-3 minutes until the raw smell disappears. Add 1 cup of slit green chilies and sauté for another 2 minutes. Stir in 1 cup of chopped coriander leaves and 1/2 cup of chopped mint leaves, sautéing for 1-2 minutes.

11. 11.Add Dry Spices and Curd

    Add 2 tablespoons of salt, 2 tablespoons of red chili powder, and 1 tablespoon of turmeric powder. Mix well and cook for 5-7 minutes until the spices are well combined and the oil starts to separate. Then, add 2 cups of whisked curd and mix continuously to prevent curdling. Cook until the gravy thickens and the oil separates again, about 5-8 minutes.

12. 12.Combine Paneer with Gravy

    Add the fried paneer cubes to the prepared gravy. Gently mix to coat the paneer evenly. Sprinkle 4 tablespoons of biryani masala over the paneer and gravy. Mix well and cook for another 2-3 minutes.

13. 13.Layer the Biryani

    Transfer a layer of the paneer gravy to the bottom of the large pot where the rice was cooked. Spread it evenly. Then, layer a portion of the partially cooked rice over the gravy. Drizzle some yellow food color over the rice. Add another layer of paneer gravy, followed by more rice. Repeat the layering process, ensuring the top layer is rice. Garnish with fried onions and chopped coriander leaves.

14. 14.Dum Cooking

    Cover the pot tightly with a lid. Place the pot back on the wood-fired stove. Additionally, place hot coals on top of the lid to create an even cooking environment (dum). Cook for 25-30 minutes on low heat.

15. 15.Serve Paneer Biryani

    After dum cooking, remove the coals and the lid. Gently fluff and mix the biryani with a large spoon, ensuring the gravy and rice are well combined. Serve the hot and fragrant Paneer Biryani.