Paneer Biryani

1. 1
   prep

   Soak the rice and prep the saffron milk.

   1.Wash 1.5 cups basmati rice, soak in water for 30 minutes, then drain fully.

   2.Warm 3 tbsp milk, add 8 saffron strands, and set aside to steep.
2. 2
   prep · ~15 min

   Marinate the paneer.

   1.In a bowl, combine 250g paneer cubes with 0.5 cup whisked yogurt, 1 pinch turmeric powder, 1 pinch red chili powder, and 1 pinch salt.

   2.Mix gently to coat, cover, and rest for 15 minutes.

   TIPUse thick yogurt so the marinade clings to the paneer cubes.
3. 3
   boil · ~6 min

   Parboil the basmati rice.

   1.Bring 4 cups water and 0.25 tsp salt to a rolling boil in a large saucepan.

   2.Add the soaked, drained rice along with 2 bay leaves, 2 green cardamom pods, 1 black cardamom, 4 cloves, and 1-inch cinnamon stick.

   3.Cook until rice is 70% done (still has a slight bite), about 5-6 minutes.

   4.Drain immediately and spread on a plate to stop further cooking.

   TIPThe rice should still be firm in the center — it will finish cooking during dum.
4. 4
   fry · ~5 min

   Pan-fry the marinated paneer.

   1.Heat 1 tbsp oil in a non-stick pan over medium heat.

   2.Lay marinated paneer cubes in a single layer and fry for 2 minutes per side until lightly golden.

   3.Remove paneer to a plate and set aside.

   TIPDon't crowd the pan — fry in batches if needed to get a nice sear.
5. 5
   fry · ~12 min

   Caramelize the onions.

   1.In the same heavy-bottomed pot, heat 1 tbsp ghee and 1 tbsp oil over medium heat.

   2.Add 3 thinly sliced onions and fry until deep golden brown, about 10-12 minutes.

   3.Remove half the fried onions to a plate for layering later.

   TIPStir frequently toward the end — onions go from golden to burnt in seconds.
6. 6
   temper · ~8 min

   Build the biryani gravy.

   1.To the remaining onions in the pot, add 1 tsp cumin seeds, 1 pinch mace, and 2 slit green chilies.

   2.Sauté for 30 seconds until fragrant.

   3.Add 2 tsp ginger-garlic paste and cook until raw smell disappears, about 1 minute.

   4.Stir in 2 finely chopped tomatoes, 1 tsp coriander powder, and 1 pinch garam masala.

   5.Cook until tomatoes soften and oil surfaces, about 4-5 minutes.

   6.Pour in 0.5 cup water, add 1 pinch salt, and 1 tbsp lemon juice. Simmer for 2 minutes.

   TIPThe gravy should be slightly runny — it will steam the rice during dum.
7. 7
   assemble · ~3 min

   Layer the biryani.

   1.Spread the pan-fried paneer cubes evenly over the gravy in the pot.

   2.Cover with the parboiled rice, spreading it in an even layer.

   3.Drizzle saffron milk and remaining 1 tbsp ghee over the top.

   4.Scatter reserved fried onions, 0.25 cup chopped mint, and 0.25 cup chopped coriander leaves.

   TIPDon't stir once layered — let the flavors stay distinct and meld during steaming.
8. 8
   steam · ~25 min

   Cook on dum.

   1.Seal the pot with a tight-fitting lid. If the lid isn't tight, seal edges with wheat flour dough.

   2.Place on very low heat and cook for 20-22 minutes.

   3.Turn off the heat and rest for 5 minutes without opening the lid.

   TIPPlace a tava (flat griddle) under the pot to prevent the bottom from burning.
9. 9
   serve

   Gently fluff and serve hot.

   1.Open the lid and gently mix the biryani from the bottom up, keeping rice grains intact.

   2.Transfer to a serving platter and serve hot with raita or salan.

   TIPUse a flat spatula and a light hand — you want fluffy separate grains, not mush.

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