Name: Paneer Dum Biryani
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Kohinoor Classic Gold Basmati Rice; 6-7 cups water; 1 tbsp salt; 2-3 green cardamom; 1 bay leaf; 250g paneer, cubed; 1 cup thick yoghurt; 1 tsp ginger-garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeric; 1 tsp garam masala; Salt to taste; 1 tbsp lemon juice; 2 onions, thinly sliced and fried; 2 tbsp ghee; Saffron strands soaked in warm milk; Fresh mint and coriander leaves

Product Used

Paneer biryani done right gives you long grains, rich aroma, and balanced flavour. The secret is a strong marinade, extra long grain basmati rice, and proper dum cooking - no shortcuts.

Ingredients

For Rice

2 cups Kohinoor Classic Gold Basmati Rice
6-7 cups water
1 tbsp salt
2-3 green cardamom
1 bay leaf

For Paneer Marinade

250g paneer (cubed)
1 cup thick yoghurt
1 tsp ginger-garlic paste
1 tsp red chilli powder
½ tsp turmeric
1 tsp garam masala
Salt to taste
1 tbsp lemon juice

For Layering

2 onions (thinly sliced and fried)
2 tbsp ghee
Saffron strands soaked in warm milk
Fresh mint and coriander leaves

Step 1: Marinate the Paneer

Mix yoghurt, spices, salt, and lemon juice in a bowl. Add paneer cubes and coat gently. Rest for 20-30 minutes. Do not over-marinate - paneer can turn soft and break. Keep the marinade thick (no added water) and avoid over-frying the paneer.

Common Mistakes to Avoid

Using short grain or non-aged rice - always use extra long grain basmati Watery marinade - keep it thick Skipping the fried onions - they add depth and sweetness Overcooking the rice before layering

Step 2: Parboil the Rice

Wash rice 2-3 times and soak for 30 minutes. Boil water with salt and whole spices, add rice, and cook until 70% done. The grain should still have a slight bite. Drain immediately. This ensures the rice finishes perfectly during dum without turning mushy.

Step 3: Layer the Biryani

Start with marinated paneer spread across the bottom.
Add a layer of parboiled rice.
Repeat layers as desired.
Top with fried onions, fresh mint, coriander, ghee, and saffron milk.

Step 4: Dum Cook

Seal tightly with dough or foil. Cook on high flame for 3-4 minutes, then reduce to the lowest flame for 15-18 minutes. Rest for 10 minutes before opening. Serve gently to keep layers intact.

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Which rice is best for paneer dum biryani?

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Extra-long grain aged basmati rice works best. It gives separate grains and a good aroma. It is ideal for any paneer dum biryani.

How do I keep paneer soft in biryani - what goes wrong?

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Do not overcook or fry paneer. Use a thick marinade and cook it gently. Overcooking makes it rubbery.

Can I use a biryani kit for paneer biryani?

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Yes, a biryani kit can save time. It gives a ready spice mix and helps maintain flavour balance.

How do I get separate fluffy grains in vegetarian biryani?

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Use aged basmati rice, soak it well, and parboil it correctly. Do not overcook during dum.

What is the difference between paneer biryani and paneer pulao?

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Paneer biryani uses layering and dum cooking. Paneer pulao is simpler and cooked in one pot without layers.

Paneer
Dum Biryani