Paneer Biryani – Village Style

Step 1: Prepare Water for Rice

Place a large pot over an open fire. Add 20 liters of water to the pot. Once the water starts boiling, add 20 bay leaves, 100g of salt, and 50ml of ghee. Stir well.

Step 2: Prepare Paneer and Vegetables

Cut 2 kg of paneer into small cubes (approximately 1-inch pieces). Peel and thinly slice 3 kg of onions. Prepare 200g of green chilies by slitting them. Chop 2 bunches of coriander and 1 bunch of mint leaves.

Step 3: Wash and Par-Boil Rice

Pour 10 kg of Basmati rice into a large tub. Wash the rice thoroughly with water, draining the cloudy water multiple times until the water runs clear. Add the washed rice to the boiling water in the large pot. Stir gently and cook until the rice is about 70% cooked (al dente), which should take approximately 10-15 minutes.

Step 4: Drain and Set Aside Rice

Carefully remove the par-boiled rice from the pot using a large slotted spoon or strainer, ensuring excess water is drained. Transfer the rice to a large, wide tray or container and spread it out to cool slightly and prevent further cooking.

Step 5: Fry Paneer Cubes

Place a large wok (kadai) over the open fire. Add 5 liters of cooking oil and heat it until shimmering. Carefully add the paneer cubes in batches to the hot oil. Fry until they turn golden brown on all sides, approximately 3-5 minutes per batch. Remove the fried paneer with a slotted spoon and set aside in a tray.

Step 6: Prepare Fried Onions (Birista)

In the same oil used for frying paneer, add the thinly sliced onions. Fry the onions over medium-high heat, stirring frequently, until they turn deep golden brown and crispy, which should take about 10-15 minutes. Remove the fried onions with a slotted spoon and spread them on a plate lined with paper towels to drain excess oil. These are your birista.

Step 7: Cook the Biryani Gravy

Drain most of the oil from the wok, leaving about 500ml. Add 500ml of ghee to the wok. Once hot, add the whole spices (bay leaves, cumin seeds, green cardamom, black peppercorns) and let them splutter for 30 seconds. Add the remaining sliced onions and sauté until they turn translucent, about 5-7 minutes. Add 500g of ginger-garlic paste and cook for 3-4 minutes until the raw smell disappears. Add the slit green chilies, chopped coriander, and chopped mint leaves, stirring for 2 minutes.

Step 8: Add Spices and Curd to Gravy

Add 50g of salt, 50g of red chili powder, and 30g of turmeric powder to the onion mixture. Mix well and cook for 5-7 minutes until the spices are fragrant and the oil starts to separate from the mixture. Reduce the heat and add 1.5 kg of whisked curd. Stir continuously to prevent curdling and cook until the gravy thickens and the oil separates again, about 10-15 minutes.

Step 9: Combine Paneer with Gravy

Add the fried paneer cubes to the simmering gravy. Gently mix to coat the paneer evenly. Sprinkle 100g of biryani masala over the paneer and gravy, mixing it in. Let it simmer for another 5 minutes to allow the flavors to meld.

Step 10: Layer the Biryani

Transfer the paneer gravy to the bottom of the large pot used for boiling rice. Spread it evenly. Layer half of the par-boiled rice over the gravy. Drizzle some ghee (approx. 100ml), sprinkle a portion of the fried onions, chopped coriander, and mint leaves, and a few drops of saffron milk/food color over this layer. Add the remaining rice as the second layer and repeat the ghee, fried onions, coriander, mint, and saffron milk/food color. Ensure the top layer is evenly covered with these toppings.

Step 11: Dum Cook the Biryani

Cover the pot tightly with a lid. To create a 'dum' effect, place hot coals directly on top of the lid. Also, ensure there is a gentle fire burning underneath the pot. Cook the biryani on dum for approximately 30-40 minutes. This slow cooking method allows the rice to absorb the flavors of the gravy and cook completely.

Step 12: Serve the Biryani

After the dum cooking time, carefully remove the hot coals from the lid and then remove the lid. Gently fluff the biryani with a large spoon or spatula, mixing the layers to distribute the paneer and gravy evenly. Serve the hot Paneer Biryani to the children.

• Ensure the rice is par-boiled to about 70% doneness before layering to prevent it from becoming mushy during dum cooking.

• Fry the paneer cubes until they are golden brown for a slightly crispy exterior and to prevent them from breaking apart in the gravy.

• Cook the onion and spice mixture thoroughly until the oil separates, indicating that the spices are well cooked and the flavors are developed.

• For an authentic dum biryani, ensure the pot is sealed tightly and hot coals are placed on the lid for even cooking from top and bottom.

• For a richer flavor, use a mix of ghee and oil for frying and cooking the gravy.

• Add mixed vegetables like carrots, peas, and potatoes for a more wholesome vegetable paneer biryani.

• Adjust the amount of green chilies and red chili powder according to your preferred spice level.