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Kolkata style Veg Dum Biryani | पनीर & आलू की मज़ेदार वेज बिरयानी | Paneer Biryani

Kolkata style Veg Dum Biryani | पनीर & आलू की मज़ेदार वेज बिरयानी | Paneer Biryani

Name: Kolkata style Veg Dum Biryani | पनीर & आलू की मज़ेदार वेज बिरयानी | Paneer Biryani
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT30-35M
Yield: 2-4
Cuisine: Indian
Ingredients: Basmati rice; Paneer; Potatoes

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Kolkata Paneer Biryani – fragrant चावल, crispy paneer और मसालेदार आलू की layers से बनी rich & flavourful biryani.

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 30-35 minutes

Servings: 2-4

Cuisine: Indian

Kolkata style Veg Dum Biryani | पनीर & आलू की मज़ेदार वेज बिरयानी | Paneer Biryani Recipe - Ranveer Brar

Ingredients

For Frying Potatoes & Paneer

Oil for frying, तलने के लिए तेल

3-4 medium Potatoes (peeled & diced), आलू

600 gms Paneer (diced), पनीर

1 ½ medium Onions (sliced), प्याज

For Potato & Paneer Marination

¼ cup fresh Mint leaves ( roughly torn), पुदीना पत्ता

Fried onions, तले हुए प्याज

1 tbsp Tender Coriander stems (finely chopped), धनिया के डंठल

2 tbsp Fried onion oil, तले हुए प्याज का तेल

2-3 no. Green Chillies (less spicy & chopped), हरी मिर्च

1 heaped tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

1 cup Curd (beaten), दही

1 tsp Turmeric powder, हल्दी पाउडर

1 tbsp Degi Red Chilli powder, देगी लाल मिर्च पाउडर

½ tbsp Coriander powder, धनिया पाउडर

Salt to taste, नमक स्वादअनुसार

Fried Potatoes & Paneer, तले हुए आलू और पनीर

For Biryani Masala

1-2 tbsp Coriander seeds, धनिये के बीज

1-2 tbsp Black Peppercorns, काली मिर्च के दाने

10-12 no. Green Cardamom, हरी इलायची

7-8 no. Black Cardamom, बड़ी इलायची

2-4 no. Cloves, लौंग

1-2 tsp Cumin seeds, जीरा

½ inch Cinnamon stick, दालचीनी

Salt to taste, नमक स्वादअनुसार

For KolKata Paneer Biryani

2-3 tbsp Ghee, घी

1 no. Bay leaf, तेजपत्ता

¼ inch Cinnamon stick, दालचीनी

¼ tsp Caraway seeds, शाहजीरा

Marinated potatoes & Paneer, मैरीनेट किए हुए आलू और पनीर

5-6 no. Soaked Apricots, भीगे हुए जरदालू

1 st batch of Cooked rice, पके हुए चावल

Cooked potatoes & Paneer mixture, पके हुए आलू और पनीर का मिश्रण

2nd batch of Cooked rice, पके हुए चावल

2 tbsp Fresh cream, ताज़ा मलाई

2-3 tbsp Saffron water, केसर का पानी

2 no. Green Chillies (less spicy & cut into diagonally), हरी मिर्च

1 inch Ginger (peeled & julienned), अदरक

2-3 tbsp fresh Coriander leaves (roughly chopped), धनिया पत्ता

2 tbsp Prepared Biryani masala, तैयार किया हुआ बिरयानी मसाला

2 tbsp Ghee, घी

¼ cup Fried onions, तले हुए प्याज

2-3 tbsp fresh Mint leaves (roughly torn), पुदीना पत्ता

1-2 tbsp Ghee, घी

For Cooking Rice

Water as required, पानी

Salt to taste, नमक स्वादअनुसार

1 no. Mace, जावित्री

4-5 no. Green Cardamom, हरी इलायची

1 no. Bay leaf, तेज पत्ता

½ inch Cinnamon stick, दालचीनी

1 tbsp Ghee, घी

600 gms Soaked Daawat Basmati rice, भीगे हुए दावत बासमती चावल

For Raita

⅓ cup Curd (beaten), दही

1 no. Green chilli (less spicy & chopped), हरी मिर्च

3-4 no. Roasted Papad (crushed), भुना हुआ पापड़

For Garnish

A pinch of Degi Red Chilli powder, देगी लाल मिर्च पाउडर

Coriander sprig, धनिया पत्ता

Process

For Frying Potatoes & Paneer

In a pan, add oil for frying, once it’s hot, add potatoes and fry them until light brown in colour or it’s cooked.
Transfer it into the absorbent sheet and keep it aside for further use.
Add paneer into the hot oil and fry on all sides until light brown in colour and get a crispy texture in it.
Transfer it into the absorbent sheet and keep it aside for further use.
Now. add onions and fry them until light brown in colour and get a crispy texture in it.
Transfer it into the absorbent sheet and keep it aside for further use.

For Potato & Paneer Marination

In a bowl, add fresh mint leaves, fried onions, tender coriander stems, fried onion oil, green chillies, ginger garlic paste, curd and give it a good mix.
Add turmeric powder, degi red chilli powder, coriander powder, salt to taste, fried potatoes & paneer and marinate well.
Keep it aside for further use.

For Biryani Masala

In a pan, add coriander seeds, black peppercorns, green cardamom, black cardamom, cloves, cumin seeds, cinnamon stick, salt to taste and dry roast the spices for a while or until it’s aromatic.
Transfer it into the mixer grinder jar and grind it into fine powder.
Keep it aside for further use.

For Kolkata Paneer Biryani

In a handi, add ghee, once it’s hot, add bay leaf, cinnamon stick, caraway seeds, marinated potatoes & paneer and cook for 7-8 minutes until oil separates from the masala.
Add soaked apricots and give it a good mix.
Transfer the half quantity of cooked potatoes & paneer mixture into the bowl.
Now layer it with the 1st batch of cooked rice, cooked potatoes & paneer mixture, 2nd batch of cooked rice, fresh cream, green chillies, ginger, coriander leaves.
Add prepared biryani masala, ghee, fried onions, fresh mint leaves, seal the handi with cooking foil or dough.
Cover it with a lid and seal it tightly.
Let it cook for 15-20 minutes on low flames or until it’s cooked.
Once biryani gets cooked, finish it with ghee and give it a good mix.
Transfer it into the serving dish or bowl and garnish it with coriander sprig.
Serve hot with prepared Raita.

For Cooking Rice

In a handi or saucepot, add water as required, salt to taste, mace, green cardamom, bay leaf, cinnamon stick, ghee and give it a boil until its roaring boil.
Add soaked daawat basmati rice and let it cook for 4-5 minutes on medium flames or until it’s half cooked.
Strain the half quantity of rice and transfer it into the bowl.
Cook the remaining rice for another 3-4 minutes or until it’s 80-90% cooked.
Strain the rice and transfer it into the bowl.

For Raita

In a serving bowl, add curd, top it up with green chilli, crushed roasted papads, garnish it with a pinch of degi red chilli powder and coriander sprig.
Keep it aside for further use.