PANEER DUM BIRYANI

INGREDIENTS:

15-20 medium sized paneer cubes

2 cup basmati rice, 2 medium onions, 5 cloves

1 tsp ginger paste, 1 tsp garlic paste

¼ cup coriander leaves, ¼ cup mint leaves

¼ cup tomato puree, 1/2 cup yogurt

Saffron 4-5 strands skimmed in ¼ milk

1 bay leaf, 4 cloves 4 green cardamoms 2 black cardamoms

1”x2 cinnamon stick, 2 tsps red chilly powder

1 tbsp coriander powder, 1/2 tbsp peppercorns (crushed).

1/2 tsp cumin powder, 1/2 tsp turmeric powder

1 tsp garam masala powder.

2 tbsp desi ghee

4-5 drops kewra essence

METHOD:

1 scrub and wash mushrooms, drain and cut into quarters, keep aside, pick and wash basmati rice in plenty of water and soak in sufficient water for half an hour

2 Boil three to four cups water in a thick-bottomed vessel, add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling rapidly, drain the soaked basmati rice and add to the handi, cook for about eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain in a colander.

3 Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat for two to three minutes or until the onion turns translucent, add ginger-garlic paste and cook for a while

4 Add red chilly powder, coriander powder, crushed peppercorn, cumin powder and turmeric powder. Stir-fry briefly and add the tomato puree

Continue cooking over high heat for another two to three minutes, stirring continuously till the gravy is thick.

5 Now add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves, stir well and cook for few minutes.

6 Add the mushrooms and salt to taste, stir-fry over medium heat for few minutes, remove from the heat.

7 Arrange the cooked rice and mushroom masala in alternate layers in a handi,, sprinkling the chopped fresh coriander and mint leaves, kewra water and the skimmed milk with saffron after each layer, the upper layer must be of rice, cover the assembled biryani with a tight-fitting lid and seal the edges with kneaded atta dough (if required). Keep the sealed handi on a tawa and DUM for 20-25 minutes.

8 Remove the lid at the time of serving the dish; serve with raita, chutney and salads.

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