Aloo Paneer Dum Biryani with Saffron Rice

Name: Aloo Paneer Dum Biryani with Saffron Rice
Ingredients: 1 large potato (peeled and diced); 300g baby potatoes (peeled); 300g paneer (diced); 2 cups curd (beaten) (for potatoes); 1/4 cup curd (beaten) (for potatoes); 1 cup curd (beaten) (for raita); 2 tbsp ghee (for potatoes); 1 tbsp ghee (for raita); 1 tbsp ghee (for rice); 2 tbsp ghee (for final layering); Oil (as required); 1/3 cup fried onions (for potatoes); 1/4 cup fried onions (for potatoes); 1-2 tbsp fried onions (for final layer); 2-3 green chillies (cut diagonally) (for potatoes); 3-4 green chillies (less spicy, sliced) (for layering); 1 heaped tbsp ginger-garlic paste; 1 inch ginger (peeled and julienned); 1/2 tsp coriander powder (for potatoes); 1 tbsp coriander powder (for paneer); 2 tbsp Degi red chilli powder (for potatoes); 1 heaped tbsp Degi red chilli powder (for paneer); 1 tbsp Degi red chilli powder (for raita); Salt to taste; 1-2 tbsp coriander leaves (roughly torn) (for potatoes); 2-3 tbsp coriander leaves (roughly torn) (for layering); 2 bay leaves (for potatoes); 1/2 inch cinnamon stick (for potatoes); 2 tbsp fresh mint leaves (roughly torn) (for potatoes); 2-3 tbsp fresh mint leaves (roughly torn) (for layering)

This rice recipe was extracted from a YouTube cooking video and organized into 43 ingredients with step-by-step instructions.

YouTube video by Chef Ranveer Brarrice43 ingredients

Ingredients list

ricemediumlunchdinnerspecial occasionfamilymid range30 to 60minIndian

Potatoes & Paneer

1 large potato (peeled and diced)

300g baby potatoes (peeled)

300g paneer (diced)

Dairy & Fat

2 cups curd (beaten) (for potatoes)

1/4 cup curd (beaten) (for potatoes)

1 cup curd (beaten) (for raita)

2 tbsp ghee (for potatoes)

1 tbsp ghee (for raita)

1 tbsp ghee (for rice)

2 tbsp ghee (for final layering)

Oil (as required)

Spices & Aromatics

1/3 cup fried onions (for potatoes)

1/4 cup fried onions (for potatoes)

1-2 tbsp fried onions (for final layer)

2-3 green chillies (cut diagonally) (for potatoes)

3-4 green chillies (less spicy, sliced) (for layering)

1 heaped tbsp ginger-garlic paste

1 inch ginger (peeled and julienned)

1/2 tsp coriander powder (for potatoes)

1 tbsp coriander powder (for paneer)

2 tbsp Degi red chilli powder (for potatoes)

1 heaped tbsp Degi red chilli powder (for paneer)

1 tbsp Degi red chilli powder (for raita)

Salt to taste

1-2 tbsp coriander leaves (roughly torn) (for potatoes)

2-3 tbsp coriander leaves (roughly torn) (for layering)

2 bay leaves (for potatoes)

1/2 inch cinnamon stick (for potatoes)

2 tbsp fresh mint leaves (roughly torn) (for potatoes)

2-3 tbsp fresh mint leaves (roughly torn) (for layering)

1 tbsp tender coriander stems (finely chopped)

1 heaped tbsp green cardamom

1 heaped tbsp black peppercorns

7-8 black cardamom

7-8 cloves

1/4 tsp cumin seeds (for masala)

1/2 tsp cumin seeds (for raita)

1-2 mace

2-3 tbsp saffron water

1-2 tsp rose water

1 tsp kewra water

1/2 cup almonds (coarsely powdered)

Rice

700g soaked Daawat Basmati rice

Cooking steps

Aloo Paneer Dum Biryani

1. Potato Marination [01:03]

In a large bowl, mix the diced large potatoes and 300g baby potatoes with 2 cups curd, 1/3 cup fried onions, 2-3 sliced green chillies, 1 heaped tbsp ginger-garlic paste, 1/2 tsp coriander powder, 2 tbsp Degi red chilli powder, salt, coriander leaves, mint leaves, 2 bay leaves, 1/2 inch cinnamon stick, and 1 tbsp tender coriander stems. Add 2 tbsp ghee and mix well.

2. Paneer Marination [02:11]

In a separate bowl, toss 300g diced paneer with 1 tbsp coriander powder, 1 heaped tbsp Degi red chilli powder, salt, and some oil.

3. Masala Preparation [02:39]

Grind the green cardamom, black peppercorns, black cardamom, cloves, cumin seeds, and mace together in a mixer.

4. Cooking Potato and Rice [03:02]

Sauté the marinated potato mixture in a pot with 2-3 tbsp oil, 2 bay leaves, 2-3 cloves, and 1 black cardamom seed. Cover and cook until potatoes are 90% done. Separately, boil the rice in water seasoned with salt, 1 tbsp ghee, cinnamon, and black cardamom. Add the rice in two batches to the potato mixture, layering with the prepared spice masala, paneer, and a mix of fresh green chillies, ginger strips, fresh herbs, saffron water, rose water, kewra water, cooked rice water, and fried onions.

5. Final Steaming [07:13]

Cover the pot with foil and a lid. Make three small holes on the surface. Cook on the lowest flame for 12-15 minutes. Let it rest for 5 minutes before serving.

6. Raita Preparation [07:37]

Sauté cumin seeds and 1/2 cup almond powder in 1 tbsp ghee. Mix in 1 tbsp Degi red chilli powder. Combine this mixture with 1 cup beaten curd, fresh coriander, and mint leaves.