Name: Healthy Paneer Dum Biryani recipe by silpa jorna at BetterButter
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 1 cup basmati rice soaked for 30 minutes; Salt as needed; 1 Cardamom + 2 cloves; 1/2 inch Cinnamon + one bay leaf; 3/4 tsp shahjeera; water 2 cups; 200 gms of paneer; 1/2 cup curd; 2 tsp of ginger-garlic-chilli paste; 1 cup of coriander and mint leaves; 1/4 tsp of chilli and turmeric powder; 1/4 tsp of dhaniya powder and garam masala; 1 tbsp of lime juice; saffron strands soaked in 1/4 cup of milk; Onions chopped and fried until brown - 2 cups; 2 tbsp of ghee + Butter/Oil for greasing

ABOUT Healthy Paneer Dum Biryani RECIPE

This was a delicious recipe that I stumbled upon. My very so fussy daughter with food loved this. A healthy, subtle with flavours and easy to make dish, sure to tantalize your kids taste buds.

Ingredients Serving: 2

1 cup basmati rice soaked for 30 minutes
Salt as needed
1 Cardamom + 2 cloves
1/2 inch Cinnamon + one bay leaf
3/4 tsp shahjeera
water 2 cups
200 gms of paneer
1/2 cup curd
2 tsp of ginger-garlic-chilli paste
1 cup of coriander and mint leaves
1/4 tsp of chilli and turmeric powder
1/4 tsp of dhaniya powder and garam masala
1 tbsp of lime juice
saffron strands soaked in 1/4 cup of milk
Onions chopped and fried until brown - 2 cups
2 tbsp of ghee + Butter/Oil for greasing

Instructions

In a bowl marinate paneer with ginger-garlic-chilli paste, 2 tbsp of coriander and mint leaves, turmeric powder, dhaniya powder, garam masala powder, salt, chilli powder, shahjeera, a cup of fried onions and mix and leave it for an hour.
In a big vessel pour water and add all the mixed spices - cloves, cardamom, bay leaf, remaining shah jeera, cinnamon and 1/2 tsp of salt and leave to boil.
Once water comes to a boil, add the soaked rice and boil until rice is cooked 75%. Drain the rice along with the spices and keep it aside.
Now grease a baking dish well with oil or butter. Add the marinated paneer. Add half of the drained rice on top of paneer.
Add half of the remaining fried onions, little coriander and mint leaves and 1/2 tbsp of lime juice. Sprinkle half of saffron milk all over.
Now repeat the layer again as above and cover with foil. Preheat the oven to 200°C. Once done, place the dish in the oven and bake for 25 minutes.
If cooking in a pan, in case of no oven, layer as mentioned in the pan and cover with moist cloth. Seal all around with roti dough and cook on a low flame for 20 minutes.
Serve warm with raita.

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