Paneer dum biryani with purti vanaspati

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1hr 30 minutes

Servings: 6

Introduction:

Paneer Dum Biryani is a flavorful and aromatic vegetarian twist to the traditional dum biryani that originated in the royal kitchens of India. While biryani is often associated with meat, the paneer variant has carved a niche among vegetarians and food lovers alike. Combining succulent cubes of paneer (Indian cottage cheese) with long-grained basmati rice, rich spices, and slow-cooked over low heat (dum), this biryani offers the same grandeur and taste that the dish is known for.

What sets this recipe apart is the use of Purti Vanaspati Oil, which imparts a rich aroma and traditional depth to the biryani, enhancing the texture and flavor just like the classic dum cooking of the Nawabi era.

Ingredients:

For the Rice:

– 2 cups basmati rice (soaked for 30 mins)

– 4 cups water

– 1 bay leaf

– 4 cloves

– 2 green cardamoms

– 1-inch cinnamon stick

– Salt to taste

 

For the Paneer Marinade:

– 250g paneer, cut into cubes

– 1/2 cup thick curd (yogurt)

– 1/2 tsp turmeric powder

– 1 tsp red chili powder

– 1 tsp garam masala

– 1 tbsp ginger-garlic paste

– Salt to taste

– 2 tbsp Purti Vanaspati Oil

 

For the Biryani Gravy:

– 2 medium onions, thinly sliced

– 1 tomato, chopped

– 2 green chilies, slit

– A few mint and coriander leaves

– 1/2 tsp cumin seeds

– 1/2 tsp biryani masala

– 2 tbsp Purti Vanaspati Oil

 

For Layering:

– Saffron strands soaked in 2 tbsp warm milk

– Fried onions (optional)

– Chopped mint and coriander

– 1 tbsp Purti Vanaspati Oil (for drizzling)

 

Instructions:

Step 1: Cook the Rice

1. Boil water in a large pot with whole spices and salt.

2. Add soaked rice and cook till 80% done. Drain and set aside.

Step 2: Marinate the Paneer

1. Mix curd, spices, ginger-garlic paste, and Purti Vanaspati Oil in a bowl.

2. Add paneer cubes and coat them well. Let it rest for 20 – 30 minutes.

Step 3: Prepare the Gravy

1. Heat Purti Vanaspati Oil in a pan. Add cumin seeds and sliced onions.

2. Saute till golden brown. Add green chilies, tomatoes, and cook till mushy.

3. Add biryani masala, salt, and the marinated paneer.

4. Cook for 5 – 7 minutes until the paneer is coated with masala and oil releases.

Step 4: Assemble the Biryani

1. In a heavy-bottomed pan, spread a layer of cooked paneer masala.

2. Add a layer of rice, followed by chopped herbs, saffron milk, fried onions, and a drizzle of Purti Vanaspati Oil.

3. Repeat the layers. Cover tightly with a lid or dough-sealed foil.

Step 5: Dum Cooking

1. Place the pan on low flame (you can also place a tawa underneath) and cook for 20 – 25 minutes.

2. Turn off the heat and let it rest for 10 minutes before serving.

Step 6: Finish with Flavors.

1. Sprinkle garam masala powder and slit green chilies.

2. Cover and rest for 5 minutes before serving.

Final Notes

The richness of Purti Vanaspati Oil in this biryani recreates the essence of old-style cooking, where every bite carries a story of flavor, tradition, and love. Whether it’s a family gathering, festive meal, or weekend special, Paneer Dum Biryani never fails to impress.