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Try itKolkata Paneer Dum Biryani by Chef Ranveer Brar
Written by MealClip from a YouTube video. How it worksKolkata Paneer Dum Biryani with paneer, potatoes and rice. Ingredients with quantities and step-by-step instructions from Chef Ranveer Brar's YouTube video.
Ingredients list
riceindianmediumlunchdinnerspecial occasionmid range30 to 60min
Frying and Marination
3-4 medium Potatoes, peeled and diced
600 gms Paneer, diced
1.5 medium Onions, sliced
Oil for frying
1/4 cup fresh Mint leaves, roughly torn
1 tbsp tender Coriander stems, finely chopped
2 tbsp Fried onion oil
2-3 Green Chillies, less spicy and chopped
1 heaped tbsp Ginger Garlic paste
1 cup Curd, beaten
1 tsp Turmeric powder
1 tbsp Degi Red Chilli powder
1/2 tbsp Coriander powder
Salt to taste
Biryani Masala
1-2 tbsp Coriander seeds
1-2 tbsp Black Peppercorns
10-12 Green Cardamom
7-8 Black Cardamom
2-4 Cloves
1-2 tsp Cumin seeds
1/2 inch Cinnamon stick
Salt to taste
Rice and Assembly
600 gms Daawat Basmati rice, soaked for 30 minutes
Water as required
Salt to taste
1 Mace
4-5 Green Cardamom
1 Bay leaf
1/4 inch Cinnamon stick
1 tbsp Ghee
2-3 tbsp Ghee
1 Bay leaf
1/4 inch Cinnamon stick
1/4 tsp Caraway seeds
5-6 Soaked Apricots
2 tbsp Fresh cream
2-3 tbsp Saffron water
2 tbsp Prepared Biryani masala
1/4 cup Fried onions
2-3 tbsp fresh Mint leaves, roughly torn
Raita and Garnish
1/3 cup Curd, beaten
1 Green chilli, less spicy and chopped
3-4 Roasted Papad, crushed
A pinch of Degi red chilli powder
Coriander sprig
Cooking steps
Kolkata Paneer Dum Biryani
Step 1: Fry the ingredients
- In hot oil, fry the diced potatoes until 50% cooked and lightly browned. Remove and drain. Repeat the process with the diced paneer. Fry the sliced onions until golden brown and set aside.
Step 2: Marinate potatoes and paneer
- In a mixing bowl, combine torn mint leaves, some fried onions, finely chopped coriander stems, 2 tbsp of the leftover frying oil, chopped green chillies, ginger-garlic paste, beaten curd, turmeric, degi red chilli powder, coriander powder, and salt. Mix well.
- Add the fried potatoes and paneer into the bowl and coat them thoroughly in the marinade.
Step 3: Prepare the biryani masala
- In a pan, lightly toast coriander seeds, black peppercorns, green cardamom, black cardamom, cloves, cumin seeds, and cinnamon stick with a little salt. Once fragrant, remove and grind into a coarse powder.
Step 4: Cook the rice
- In a large pot of boiling water, add salt, mace, green cardamom, a bay leaf, a piece of cinnamon stick, and 1 tbsp of ghee. Add the soaked basmati rice and cook until the rice is slightly elongated but not fully cooked.
Step 5: Cook the paneer and potato mixture
- In a large pot, heat 2-3 tbsp of ghee. Add a bay leaf, a piece of cinnamon stick, and caraway seeds. Add the marinated potato-paneer mixture and cook on low heat until the masala is cooked. Incorporate the soaked apricots (pits removed).
Step 6: Assemble the biryani
- Layer the cooked rice over the paneer and potato mixture. Add some cream, saffron water, chopped green chillies, ginger strips, fresh coriander, the prepared biryani masala, a drizzle of ghee, fried onions, and mint leaves. Seal the pot with aluminum foil and a lid.
- Cook on low heat to let the flavors meld together for a final 5-10 minutes.
Step 7: Prepare the raita
- Mix the beaten curd with chopped green chillies, top with a pinch of red chilli powder, crushed roasted papad, and a sprig of fresh coriander.
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