Hyderabadi Paneer Dum Biryani

by foodsavory

Hyderabadi Paneer Dum Biryani

Hyderabadi Paneer Dum BiryaniHyderabadi Paneer Dum Biryani

Hyderabadi Paneer Dum Biryani has its origin from Hyderabad, India. It is made with long grain Basmati Rice. It is believed that the Mughlai and Andhra cuisines have been blended in the kitchens of the Nizams, the erstwhile rulers  of Hyderabad, to create this awesome Hyderabadi Biryani. Popular non-veg variations use Chicken and Mutton.

The key highlight of the dish is that DUM is given to prepare this awesome Biryani and with this one can ensure to get the flavor in every grain of long grained basmati rice.


For the gravy:

Milky Mist Paneer (Cottage Cheese) – 500g

Fresh Ginger Garlic Paste – 2 to 3 table spoons

Green Chillies – 6 to 7

Parampara Biryani Mix or any biryani masala – 1 packet

Curd – 1/2 litre

Chopped Onions -2 cups

Chopped Tomatoes – 1 1/2 cups

Chili Powder 1-2 tsp

Cashew Paste 1 tbsp

Chopped mint leaves 1/2 cup

Chopped coriander leaves 1/2 cup

Ghee 2 tbsp

Salt to taste


Method of Preparation(Gravy):

Cut paneer into large cubes of equal size. Make a paste by mixing the curd, biryani mix, chopped green chillies. Marinate beste online casino the paneer cubes with ginger garlic paste for 20 minutes. Then add in the paste and keep covered for 20 more mins. In a kadhai heat ghee and fry the chopped onions. Once onions turn pink, add chopped tomatoes. Then add chilli powder and cook till tomato turns mushy and leaves sides. Then add cashew paste and the marinated paneer mix. Add some chopped mint leaves. Cook till paneer is cooked. Set aside.
For the rice:


Basmati rice (preferably long grain Basmati Rice) – 2 Cups

Ghee -1 tbsp

1 inch Cinnamon stick

Bay leaves (Tej Patta) – 2 to 3

Cloves – 5 to 6 pieces

Star Anise – 1 pc

 Method of Preparation:

Method for preparing the rice:

In the pressure cooker, heat some ghee. Add the Cinnamon, tej patta, star anise etc and fry f0r 1 min. Add cleaned long grain basmati rice and cook in minimal water for 1 whistle.


Meanwhile, peel 2 potatoes and cut them into cubes. Apply salt, chili powder and turmeric powder and keep aside for 15 minutes. Then deep fry these cubes and spread out on kitchen napkin / tissue paper to drain out the oil. Also deep fry some chopped onions and bread cubes and spread out on napkin to drain out oil.


Final Biryani Preparation:

Take a thick bottom pan. Lubricate the bottom with some ghee. Add one layer of cooked rice. Then sprinkle some fresh coriander Hyderabadi Paneer Dum Biryanileaves. Add one layer of the gravy. Alternate this till you have used up all the gravy. In between keep adding the fried potatoes and fried bread cubes and fried onions. Once all rice and gravy is used up, sprinkle the fried onions on the top. Then cover and give dum treatment as per choice. For dum, I normally keep this kadhai on another heavy bottom pan with water in it and heat it for 30-45 minutes or till all the water evaporates.
Make sure to include all layers while serving.


Your awesome “Hyderabadi Paneer Dum Biryani” is ready to be served with cold raitha!


Related Posts Plugin for WordPress, Blogger...

Incoming search terms:

Use Facebook to Comment on this Post

Leave a Comment

Previous post:

Next post: