Paneer veg dum biryani | restaurant style(hyderabad)

yurekha vinoth | September 21, 2016 |
Why not restaurant style of making biryani in home? 

Spice level : spicy

Ingredients 

For masala

2 tbsp oil
2 tbsp ghee
1 Cinnamon stick
2 bay leaf
4 cloves
2 green cardamom
1 black cardamom
1 mace
2 star anise
1 tsp Sahi jeera
1 big onion or 3 medium onion sliced
1 cup cubed Cottage cheese/paneer
1/2 cup carrot
1 cup cauliflower
1/2 cup peas
1/2 cup French beans
1 big potato cubed
4 green chilli
1 tbsp ginger garlic paste
2 1/2 tsp red chilli powder
2 1/2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp biryani masala
Approximate 1 1/2 tsp salt
4 tbsp curd(beaten)
10 whole cashews

For rice

2 cups basmati rice
5 cups water
1 Cinnamon stick
2 green cardamom
1 black cardamom
1 bay leaf
3 cloves
1/2 tsp ghee
5 mint leaves

For layering

2 tbsp milk
1/2 tsp Saffron stand's
2 tsp kewra water
1/2 cup mint leaves
1/2 cup coriander leaves

Method

1. Soak basmati rice in warm water for 30 mins. Soak saffron in warm milk.
2. Chop all veggies and slice onions. Grind ginger garlic paste along with green chilli.
3.For the masala, heat oil and ghee in a kadai add 1 Cinnamon stick,2 bay leaf,4 cloves,2 green cardamom,1 black cardamom,1 mace,2 star anise and 1 tsp Sahi jeera.
4. Add sliced onion and fry until oil slightly turns dark brown. It took me 10 mins to fry onions.
5. Add chilli ginger garlic paste. Saute well.
6. Add all chopped veggies. Add turmeric,red chilli powder,coriander powder and salt. Mix well and add Beaten curd. Allow it to cook until veggies done.
7. After veggies done cooking add whole cashews and mix well. Masala is fine. Switch off.
8. When veggies are cooking lets cook the rice. Boil 5-6 cups of water. Add 1 tbsp of salt and add whole garam masala mentioned on rice table. Add soaked rice and cook only for 5 mins in high flame. i.e half done. Drain the water and add few mint leaves and a tsp of ghee on top of it. Rest A-side.
9.Fry the paneer in butter and coat them with prepared masala.
9. Let's layer them for dum
-In a wide flat vessel first add half prepared masala. Next layer add half portion of cooked rice.
-add mint leaves,coriander leaves,sprinkle 1 tsp of biryani masala, 1 tsp of kewra water and a tsp of Saffron milk
- repeat the same for next layer. Cover the vessel with aluminum foil and close the lid tight.
- place tawa on stove and Place vessel on top. Cook in medium for 15 mins -20 mins.when its done, Open the lid and fluff the rice and mix gently.
Ready to serve. What more than this? It was awesome. Feel the taste of restaurant.


Recipe source: vegcarvings

Please note my ratio is spicy. If you want medium spice or less spice adjust green chilli,red chilli powder as per your level.


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