Restaurant Style Paneer Dum Biryani I जानिए परफेक्ट बिरयानी बनाने के सारे नुस्खे I Pankaj Bhadouria

Restaurant Style Paneer Dum Biryani I जानिए परफेक्ट बिरयानी बनाने के सारे नुस्खे I Pankaj Bhadouria

Who says you can’t make a Restaurant Style Paneer Dum Biryani at home? Now you definitely can recreate the same Restaurant Style Paneer Dum Biryani easily.
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I have shared with you what are the elements of a good biryani, what are the important points you have to take care to make the perfect Restaurant Style Paneer Dum Biryani.


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Recipe :

Paneer Biryani

Preparation time: 30min
Cooking time: 45mins
Serves: 4

Ingredients:
300g Paneer
2 cups rice
Oil to fry
2 Black cardamom
2 Bay leaves
1 tsp caraway seeds
2” Cinnamon
6-7 Cardamom
2 Onions, sliced
2tbsp Ginger Garlic paste
½ cup Curd
4 Green chilli, slit
Salt to taste
Salt to taste
1 tsp Kewra water
1 tsp Rose water
Saffron½ tsp garam masala
¼ tsp turmeric powder
1 tsp Javitri elaichi powder
2 drops meetha itr
Mint leaves, handful
4 tbsp Ghee
Dough for sealing

Method:
Wash and soak the rice.
Whisk the yoghurt, add the ginger garlic paste, salt to taste ½ tsp garam masala ¼ tsp turmeric powder, 2 green chillies, ½ tsp kewra water and mix well.
Mix in the paneer pieces and marinate for 30 minutes.
Heat 1 cup oil and fry the onion slices till golden and remove.

Boil 8 cups water. Add 2 bay leaves, 2 slit green chilies, 4-5 green cardamoms, 2 black cardamoms, 1 cinnamon stick, 2 tbsp salt. Simmer for3-4 minutes. Add drained rice and cook till 70% done.
Meanwhile, heat 2 tbsp oil. Add 3-4 cloves, 1 cinnamon stick, 1 tsp caraway seeds and allow to splutter. Add the marinated paneer and cook for 4-5 minutes, turning the paneer carefully. Add 1 tsp kewra water and remove from fire. Mix carefully.
Drain the cooked rice and reserve ½ cup of the water.
Layer half the rice at the bottom of the pan. arrange the paneer pieces in a layer over it. Cover with half the fried onions and half the mint leaves.
Cover with remaining rice, and top with the remaining half the fried onions and half the mint leaves.
Heat the remaining jhol (gravy) from the paneer, add saffron soaked in half cup milk. Add 1tsp kewra water, 1 tsp rose water, 2 drops meetha itr, 1 tsp Javitri elaichi powder and mix well.
Pour the khol over the rice. Dot with 4 tbsp ghee. Add ½ cup rice water and seal the lid securely with dough.
Cover over high flame for 5 minutes and th6en lowest flame for30 minutes. Remove from heat and allow to rest for 10 minutes. Open the lid, mix with a light hand and serve.

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