Hyderabadi Paneer Dum Biryani Recipe
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5 from 3 votes

Paneer Biryani Recipe (Hyderabadi Paneer Dum Biryani)

This paneer biryani is an incredibly flavorful and perfectly filling recipe. The layers of marinated paneer gravy, rice, cilantro, mint, nuts, saffron mixture, and fried onions are dum cooked. This slow cooking process makes it aromatic and full of flavors.
Course Main Course
Cuisine Hyderabadi, Indian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 servings
Calories 569kcal
Author Kanan

Ingredients

For marinating paneer:

  • 7 oz or 200 grams Paneer cut into cubes
  • ½ cup Plain yogurt thick
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • ½ teaspoon Coriander powder
  • 1 teaspoon Roasted cumin powder
  • 1 teaspoon Fennel seeds powder
  • 1 teaspoon Kasoori methi (dried fenugreek leaves) crushed to make powder
  • 1 teaspoon Biryani masala or garam masala
  • Salt to taste

For cooking rice:

  • 1 cup Basmati rice
  • 4 cups Water
  • Salt to taste
  • 2 Green cardamoms
  • 2 Black cardamoms
  • 4 Cloves
  • 1 inch Cinnamon stick
  • 2 Bay leaves
  • 1 Star anise

For paneer biryani recipe:

  • 3 tablespoons Oil
  • 6-7 Cashew nuts broken
  • 6-7 Almonds halved
  • 1 cup Onion sliced (for making birista, fried onion) OR use ½ cup store bought fried onions)
  • 1 teaspoon Cumin seeds
  • ½ cup Onion cut into cubes
  • ½ cup Capsicum (Green bell pepper) cut into cubes
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon garlic paste or freshly grated
  • 1 small Green chili finely chopped
  • ½ cup Tomato pureed
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Biryani masala or garam masala
  • ¼ cup Water
  • ¼ cup Heavy whipping cream or fresh cream or malai or Milk
  • 4-5 strands Saffron dissolved into warm cream or milk
  • ¼ cup Cilantro or coriander leaves chopped finely
  • ¼ cup Mint leaves chopped finely
  • 1 tablespoon Ghee (Clarified butter)

Instructions

Preparation:

  • Wash and soak the rice in water for 15-20 minutes.
  • Take yogurt, salt and all marinade spices in a bowl and mix.
  • Add paneer cubes and coat them well and let it marinate for 15-20 minutes.
  • Warm up the heavy cream or milk in a microwave or stove top. Add saffron strands and let it infuse its color and flavor.

Cooking rice for paneer biryani:

  • Bring the water to rolling boil on medium-high heat.
  • Then add salt, whole spices, and rice.
  • Cook for exactly 5 minutes or till rice is partially cooked only 80%.
  • Drain the water, spread the rice in a plate and discard the whole spices.

Making Paneer Biryani Recipe:

  • Heat the 2 tablespoons of oil in a pan on medium heat. Fry cashews and almonds in oil till they are golden brown. Remove it to a plate.
  • In the same oil fry sliced onions till golden brown and remove it to a plate.
  • Add remaining oil in the same pan. Once hot add cumin seeds and let them sizzle.
  • Add onion, bell pepper, ginger paste, garlic paste, green chili, and salt. Cook till onions start to soften and become translucent.
  • Add tomato puree and cook till all the moisture evaporates and becomes dry.
  • Add turmeric powder and biryani masala, mix and cook for few seconds.
  • Lower the heat and add marinated paneer and ¼ cup of water. Bring to a simmer.
  • Sprinkle half of the chopped cilantro and mint leaves.
  • Next add the layers of rice, cream saffron mixture, and drizzle ghee. Then sprinkle fried cashews, almonds, onions and remaining cilantro, mint leaves.
  • Cover with the lid put the weight on or place aluminum foil between lid and pan. So steam cannot escape.
  • Cook on lowest possible heat for 15-20 minutes.
  • Lightly mix and serve.

Nutrition

Calories: 569kcal | Carbohydrates: 50.7g | Protein: 18g | Fat: 35g | Saturated Fat: 15.7g | Cholesterol: 72mg | Sodium: 755mg | Potassium: 382mg | Fiber: 3.2g | Sugar: 5.6g
*Nutrition information is a rough estimate for 1 serving
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