Paneer Dum Biryani
Paneer is a wonderful source of protein, quick to cook and easily digestible. We can dish out countless delicacies with paneer as the key ingredient. Its taste needs to be enhanced with some spices and seasoning. I love to make a vegetarian biryani, using a pack of Verka Paneer. As the dum biryani cooks, its aroma lends a subtle, divine magic to the chunks of paneer !
Paneer Dum Biryani:
- 2 cups basmati rice
- 3½ tbsp Verka Ghee
- 1 cup sliced onion
- ½ tbsp sabut jeera
- 5-6 elaichi and cloves
- 1 tbsp peppercorns
- 1 cup each carrots, beans and mushrooms,thickly sliced
- ½ cup each corn and sliced red bell pepper
- 3 bay leaves
- ¾ tbsp each, chopped ginger and garlic
- 1 cup Verka Paneer, cubed
- Salt, chili powder as desired
- ½ tsp haldi
- 1 tsp garam masala
- 2 tbsp each chopped fresh mint and dhaniya
- Soak the rice in plenty of water for 20-30 minutes.
- Heat up half the Verka Ghee and fry the onions till well browned. Drain and keep aside.
- Add the remaining ghee to the pot and crackle the jeera,followed by cloves, bay leaves, peppercorns and elaichi. Stir fry till fragrant (1 minute).
- Tip in the chopped veggies and saute, adding haldi, chili powder and some salt.
- Scatter the chopped ginger and garlic into the veggies and cook briefly (2 minutes).
- Add rice, garam masala,half the fried onions,fresh mint and more salt.
- Stir lightly, pour in 4¼ cups of water, stir again,then cook covered till the rice is half done.
- Add the paneer cubes, cover and cook further till the rice grains are completely tender.
- Uncover the pot and stir the contents to mingle. Serve garnished with the remaining browned onions and fresh dhaniya.
Note : For this recipe, a good quality basmati is as important as the good quality Verka Ghee and Paneer. As a rule you will need 1 teaspoon of salt for every cup of rice used. Extra salt needs to be added for the veggies and paneer. Browning the onions needs time and patience but it is a vital aspect of a biryani.