Paneer Biryani - Village Style

Step 1: Prepare for Rice Boiling

Place a large cooking pot on the traditional wood-fired stove. Add a large quantity of water to the pot and bring it to a rolling boil.

Step 2: Add Aromatics to Boiling Water

Once the water is boiling, add bay leaves, salt, and a splash of ghee or cooking oil to the water. This will flavor the rice.

Step 3: Prepare Rice

Pour the basmati rice into a large tub. Add water and thoroughly wash the rice by hand. Drain the cloudy water and repeat until the water runs clear. Drain the washed rice completely.

Step 4: Cook the Rice

Carefully add the washed rice to the boiling water in the large pot. Let the rice cook until it is about 70-80% done (al dente, with a slight bite). This should take approximately 10-15 minutes, depending on the rice type.

Step 5: Drain the Rice

Using a large slotted spoon or colander, carefully drain the partially cooked rice, separating it from the water. Transfer the drained rice to a very large flat tray to cool and prevent further cooking.

Step 6: Prepare for Frying

Place a large kadai (wok) on the wood-fired stove. Pour cooking oil into the kadai and heat it until shimmering.

Step 7: Fry Paneer

Add the paneer cubes to the hot oil in batches. Fry them until they turn golden brown on all sides. Remove the fried paneer with a slotted spoon and set aside on a tray.

Step 8: Fry Onions

Using the same oil, add the thinly sliced onions. Fry them until they become crispy and deep golden brown. Remove the fried onions with a slotted spoon and spread them on a tray to cool and crisp up. These will be used for garnish.

Step 9: Prepare Paneer Masala Base

In the same kadai, remove excess oil if necessary, then add ghee. Once the ghee is hot, add the whole spices: bay leaves, cumin seeds, black peppercorns, green cardamom, and cinnamon stick. Sauté for a minute until fragrant.

Step 10: Sauté Onions and Aromatics

Add the remaining thinly sliced onions to the kadai. Sauté them until they turn translucent and light golden. Then, add the ginger garlic paste and green chillies. Cook until the raw smell of ginger garlic disappears.

Step 11: Add Herbs and Spices

Stir in the chopped coriander and mint leaves. Add salt, red chilli powder, and turmeric powder. Mix well and sauté the masala for 5-7 minutes until the spices are well cooked and aromatic, and the oil starts to separate.

Step 12: Incorporate Curd and Paneer

Add the curd to the cooking masala. Mix continuously to prevent curdling and cook until the gravy thickens and the oil separates. Gently add the fried paneer cubes to the masala. Mix carefully to coat the paneer without breaking it.

Step 13: Add Biryani Masala

Sprinkle the biryani masala powder over the paneer and gravy. Mix gently to combine all the flavors. Let it simmer for a few minutes.

Step 14: Layer the Biryani

Transfer a layer of the paneer masala to the bottom of the large pot used for boiling rice. Spread it evenly. Then, layer half of the partially cooked rice over the masala. Add another layer of paneer masala, followed by the remaining rice.

Step 15: Garnish and Finish Layers

Evenly sprinkle chopped coriander, fried onions, and yellow food color (mixed with a little water or milk) over the top layer of rice. Repeat the layering of coriander, fried onions, and yellow food color for a vibrant and flavorful top.

Step 16: Dum Cooking

Cover the pot tightly with a large lid. Place hot charcoal directly on top of the lid to create heat from both top and bottom. Let the biryani cook on dum (slow cooking) for approximately 30-40 minutes, allowing the flavors to meld and the rice to cook completely.

Step 17: Serve the Biryani

Once cooked, carefully remove the lid and transfer the Paneer Biryani to a large serving tray. Gently mix to combine the layers. Serve hot to the children.

• Ensure the rice is only 70-80% cooked before draining to prevent it from becoming mushy during dum cooking.

• Fry onions until deep golden brown for maximum flavor and color in the biryani.

• Adjust the spice levels (green chilies, red chili powder) according to your preference.

• Replace paneer with mixed vegetables for a vegetable biryani.

• Add boiled potatoes along with paneer for extra texture and flavor.