Paneer Dum Biryani – Restaurant Style

Step 1: Prepare Brown Onions

Heat enough oil for deep frying in a pan. Add thinly sliced onions and fry, stirring continuously, until they turn golden brown. Remove and set aside.

Step 2: Fry Cashews

In the same oil, add 1/4 cup cashews and fry until they turn golden. Remove and set aside.

Step 3: Fry Paneer

Add paneer cubes to the same oil. Adjust the flame to medium. Fry the paneer, turning occasionally, until both sides are golden brown. Remove and set aside.

Step 4: Prepare Paneer Marinade

In a thick-bottomed pot, add 1/2 cup thick curd. Then add 1 tbsp red chilli powder, 1/2 tsp garam masala powder, 1/2 tsp dhaniya powder, 1/2 tsp jeera powder, 1/4 tsp turmeric powder, 1 tsp salt, 1 tsp crushed kasuri methi, 1 tbsp ginger-garlic paste, 2 tbsp green chilli paste, a handful of fried brown onions, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, 1 tsp lemon juice, and 2 tbsp ghee. Mix all ingredients thoroughly until well combined.

Step 5: Marinate Paneer

Add the fried paneer cubes and fried cashews to the prepared marinade. Mix gently to ensure all paneer pieces are coated with the masala. Let it marinate for 10 minutes.

Step 6: Boil Water for Rice

In a separate pot, add enough water for boiling rice. Add 1 tbsp salt and bring the water to a rolling boil.

Step 7: Add Whole Spices to Water

To the boiling water, add 1 tsp shahi jeera, 2 star anise, 4 bay leaves, 1 small cinnamon stick, 1 black cardamom, 1 small piece of mace (javitri), 3 green cardamoms, 4 cloves, and 1 tbsp ghee. Cover with a lid and let the water boil to infuse the flavors.

Step 8: Cook Basmati Rice

Once the water is boiling, add 2 cups of basmati rice (soaked for 30 minutes) to the pot. Cook the rice until it is 80% done. You can check by pressing a grain between your fingers; it should break easily but still have a slight bite.

Step 9: Layer the Biryani

Using a slotted spoon, carefully transfer the 80% cooked rice from the water and layer it over the marinated paneer in the thick-bottomed pot. Spread the rice evenly.

Step 10: Garnish and Seal

Garnish the rice layer with the remaining fried brown onions, chopped mint leaves, chopped coriander leaves, 1 tbsp ghee, and the remaining fried cashews. Cover the pot with silver foil, then place the lid tightly on top to seal.

Step 11: Dum Cooking

Place the sealed pot on an iron tawa (griddle) over high flame for 10 minutes. After 10 minutes, reduce the flame to low and cook for another 5 minutes. Then, turn off the heat and let it rest for 10 minutes without opening the lid.

Step 12: Serve Paneer Dum Biryani

Carefully remove the lid and foil. Gently fluff the biryani with a spoon, mixing the paneer masala from the bottom with the rice. Serve hot, garnished with fresh onions and lemon wedges.

• Frying paneer cubes helps them stay intact and prevents them from breaking during cooking.

• Adding ghee to the rice water helps the basmati rice grains cook separately and prevents them from sticking.

• Marinating the paneer for at least 10 minutes ensures it absorbs the flavors and becomes juicy and tender.