Hyderabad style Paneer Dum Biryani is rich, spicy and delicious medley of spices, aroma and flavour. Biryani is one of the much loved recipe and very popular recipe in India. In my house no celebration or festive is complete without biryani. Though I make so many recipes, biryani is always most requested recipe by my friends, guests, readers of my blog.
5 Must-Try Biryani Recipes
I have many different types of biryanis on my blog. Of which these five biryani recipes are the most popular and always trending the best biryani recipes till date. Pick your favorite and start cooking!
Serving Suggestions for Paneer Dum Biryani
Though paneer biryani or for that say any biryani is a lavish one pot meal, accompaniments like the following will add more flavour. You can easily plan a party or weekend lunch or dinner menu with the following suggestions.
Tips & Variations to make Paneer Dum Biryani
Clearly, I have explained the recipe in detail. Carefully, go through steps before you start to make this recipe. I have used very minimal spices to make this biryani. As my lil’M is still a picky eater. She picks up onion, coriander leaves, mint leaves, etc. from rice. So, I crush and add fried onion to the gravy itself along with chopped coriander leaves and mint leaves. Try my way. I am sure you will love it.
- If you like, add fried cashews and raisins on top before serving.
- Depending on the availability and choice, you can add vegetables like peas, carrots and French beans.
Frequently Asked Questions about Biryani
What are the spices used in Biryani?
In India you can find more than 25 different varieties of biryani recipes. Every state, every place has got its own recipe. Added to that every family has its own unique blend of spice mixture for making biryani.
Generally, used spices in biryani are green cardamom, black cardamom, coriander seeds, shah jeera, bay leaf, cinnamon and cloves. Sometimes, star anise, nutmeg and mace are also used.
What is the flavour of biryani?
Biryani is spicy, flavorsome and aromatic recipe. The spiciness, aroma and flavour in the recipe is from the spices used.
How do you make biryani flavorful?
Marination is the key for flavourful biryani. Spices add to it. Perfect blend of freshly ground spices and masalas give awesome flavour to biryani.
What does biryani masala contain?
- ¼ cup Green Cardamom
- 2 tbsp. Cloves
- 4 1’ inch sticks Cinnamon
- 2 tbsp. Coriander seeds
- 2 Bay leaf
- 1 Nutmeg, optional
- 1 Mace, optional
Try out this homemade garam masala recipe today!
TO MARINATE PANEER
- 200 grams Paneer | Cottage Cheese
- 2 Onion, sliced finely
- 2 Tomatoes, finely chopped
- 6 Cashews, optional
- 2 tbsp. Red chili powder
- ½ tbsp. Turmeric powder
- 2 green chilies, slit length wise
- ½ cup thick Curd | Yogurt
- 2 tbsp. Garam Masala
- 1½ tbsp. Ginger-Garlic Paste
- ½ tbsp. roasted Coriander powder
- 2 tbsp. chopped Coriander leaves
- Salt, as per taste
FOR RICE LAYER:
- 3 cups Basmati Rice, washed and soaked in water for 30 min.
- ½ tbsp. Garam Masala
- ½ tbsp. Ginger-Garlic paste
- 2 tbsp. Lemon juice
- Pinch Saffron
- 2 tbsp. lukewarm Milk
- ½ tbsp. Orange Food Color, optional
FOR BIRISTA or FRIED ONIONS:
- 4 medium Onions, finely sliced
- ¼ cup Ghee
- ¼ cup Oil
- 1 tbsp. chopped Coriander leaves
- 1 tbsp. Mint leaves, optional
- ½ tbsp. Kasuri methi | Dry fenugreek leaves
How to make Paneer Dum Biryani
- Cut paneer into 1’ inch cubes.
- Heat ½ litre water until warm and add paneer cubes to it.
Drain water after 1 minute. Set paneer cubes aside.
- Grind and make a fine paste of chopped onion, tomatoes,
green chili, cashews and coriander leaves.
- Remove this into a bowl and add curd. Whisk till there are
no lumps. To this add red chili powder, turmeric powder, salt, garam masala,
ginger-garlic paste, coriander powder and paneer pieces.
- Gently mix the ingredients, cover with a lid and set aside
for at least 30 minutes.
NOTE: Marination for 30 minutes is compulsory. The more the marination time, the tastier the biryani.
Making Birista or Fried Onion
- In the meantime, make barista. Heat oil and ghee, mentioned under ‘Birista’ to a heavy bottom pan and add sliced onions.
- Fry on medium heat by continuously stirring. Adding salt will fasten and adding sugar will give nice caramel colour to the sliced onions.
- Once the onions start to change color, grab a kitchen plate, line it with tissue and be ready.
- Once the sliced onions turn nice golden brown, turn off the flame and using a slotted spoon, remove the fried onions. Be careful. Do not burn the sliced
- This is our Birista. Collect the remaining oil & ghee in a stainless-steel bowl and set aside.
Cooking Paneer for Layering
- In a pan add 2 tbsp. of oil (use the oil, in which we fried onions). When the oil heats up, add marinated paneer pieces along with all the marination. Add ½ cup of water. Stir gently and cook covered.
- Stir in between to avoid sticking to the bottom of the pan. When the curry starts to thick and oil starts to leave the sides, add kasuri methi, chopped coriander leaves and mint leaves.
- Now crush birista with your fingers and add it to the gravy. Stir well and turn off the flame.
NOTE: If you are not using saffron soaked in milk, then I recommend you, add 3 tbsp. of milk to the gravy at the last.
How to Cook Basmati Rice for Biryani
When the paneer gravy is getting ready, start cooking rice.
- Boil 3-4 liters of water by adding garam masala, ginger-garlic paste and salt.
- To this add soaked basmati rice (by draining water from it). Stir gently in between to cook the rice evenly.
- Cook till rice is ¾ th done.
- Carefully drain the water using a sieve. Now add start layering.
NOTE: I will place the sieve on top of a vessel and collect
the water while staining basmati rice. I will keep this hot water vessel on top
of the lid when biryani is getting ready on dum.
Layering Paneer Dum Biryani
- Grease the same vessel which we used for cooking rice with the oil/ghee (use the oil in which we fried onions). Carefully spread half of above drained rice on the bottom of the vessel.
- On top of it evenly spread paneer gravy. Add remaining cooked rice on top of it and spread evenly.
- Sprinkle lemon juice and saffron milk or food color mixed in water, if using.
- Close with a lid and seal with foil. Place the vessel on medium high flame and put a heavy weight on top of the vessel. (I will use the vessel, in which I collected water while draining the rice)
- Reduce the flame and cook on low for another 30-40 minutes.
- Turn off the flame and leave the vessel on stove for another 20 minutes.
- Add love to make this recipe taste ‘Yummy’.
Amount Per Serving: Calories: 553Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 52mgSodium: 726mgCarbohydrates: 54gFiber: 5gSugar: 11gProtein: 17g