Creamy Dum Paneer Biryani Recipe

About this recipe

Creamy Dum Paneer Biryani is a rich and indulgent Indian dish that layers fragrant basmati rice with spiced paneer cubes cooked in a creamy yogurt-based sauce. This medium-spiced biryani, bursting with aromatic flavors, is perfect for an active lifestyle and muscle gain, offering a balanced combination of protein, carbohydrates, and fats. Slow-cooked on dum to perfection, the dish delivers a blend of creamy textures and bold yet harmonious flavors, making it an ideal centerpiece for a hearty family lunch.

Ingredients

• 200 g Paneer
• 200 g Dahi
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 ml Ghee
• - Toned Milk
• 100 g Coriander Leaves
• 1Bunch Pudina
• 200G Adrak Lasun Paste (200g)
• 50g Everest Garam Masala
• 100 g Garlic
• 20 g Cinnamon
• 1 kg Basmati Rice
• - Fresh Cream
• 20 g Cardamom Green
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 100 g Tej Patta
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes, then drain and set aside.
2. 2. In a large pot, bring salted water to a boil, add the soaked rice, and cook until 70% done. Drain the rice and set aside.
3. 3. Heat 1 tbsp ghee in a pan, add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté for 1-2 minutes until aromatic.
4. 4. Add sliced onions and cook until golden brown. Mix in the ginger-garlic paste and cook for another minute. Add tomatoes, turmeric, red chili powder, and salt, then cook until the mixture turns into a thick masala.
5. 5. Stir in the yogurt, fresh cream, and garam masala, cooking for 2-3 minutes. Add paneer cubes and gently coat them in the sauce. Cook for 5 minutes, then remove from heat.
6. 6. In a heavy-bottomed pot, add a layer of the cooked rice followed by a layer of the paneer mixture. Repeat the layers, finishing with rice on top.
7. 7. Sprinkle chopped mint and cilantro over the rice, drizzle with milk, and dot with 1 tbsp ghee. Cover the pot with a tight-fitting lid or seal with foil.
8. 8. Cook on low heat (dum) for 20-25 minutes to allow the flavors to meld and the rice to finish cooking. Remove from heat and let rest for 5 minutes.
9. 9. Gently fluff the biryani before serving hot with raita or a side salad.