Paneer and spinach dum biryani
A delicious variation to the vegetables biryani from Hyderabad, that is yummy and spicy - made by steaming the rice along with the paneer and spinach on low heat
Equipment
- Shallow cooking pot with lid
Ingredients
- 1½ cups Basmati rice washed and soaked in water for 15 minutes
- 500 g paneer cut in cubes
- 300 g baby spinach washed
- ¼ cup yoghurt whisked
- 1 tsp turmeric powder
- 1 tbsp chili powder
- 1½ tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp garam masala powder
- 1 tbsp black pepper powder optional
- 1½ inch cinnamon sticks
- 1 tbsp black peppercorns
- 1 tbsp black cumin seeds shah jeera
- 3 dried red chilis broken
- 4-5 green cardamoms
- 1 black cardamom
- 1 star anise
- 1 bay leaf
- 4-5 cloves
- 1 tsp saffron strands soaked in 3 tbsp warm milk
- ¼ cup ghee
- 1 large onion sliced
- 1 medium tomato sliced
- 2 tbsp ginger garlic paste
- 3-4 fresh chilis sliced
- ¼ cup coriander leaves finely chopped
- 2-3 tbsp fried onions
- salt to tate
Others
- 1 large aluminum foil sheet for the dum cooking
Instructions
- In a cooking pot, bring to boil 3 cups of water along with the peppercorns, star anise, bay leaf, cumin seeds, black cardamom, 1 inch cinnamon, 3 cloves, 3 green cardamoms, 2 tbs ghee and 3-4 tbsp salt. When it comes to a rolling boil, add the soaked rice and cook for 10 minutes, then remove, drain and set aside
- In another pot, heat half of the remaining ghee along with the remaining whole spices and dried chilis. When fragrant, add the onions and fry until well browned
- Then add the ginger-garlic paste and saute´for 3-4 minutes and then the tomatoes and 3 tbsp hot water. Cook until they turn mushy
- In he meanwhile, whisk the yoghurt with all the spice powders (except the pepper powder) and 2 tbsp water. Once the tomatoes soften, lower the flame and add it to the pot. Mix well and cook until oil separates this masala base
- Then add the paneer cubes, a few chilis, salt to taste, pepper powder and half of the coriander leaves. Mix well and cook over medium heat for 5 minutes
- Then add the spinach leaves, cover and cook for 3-4 minutes util they wilt. Mix again and check for salt, adjust if needed and then remove the cooking pot from the flame. Level the paneer-spinach masala using a spatula
- Layer the rice over this gently (do not press it down)*. Then drizzle over the ghee, saffron infused milk, a pinch of garam masala, chilis, fried onions and 2 tbsp water
- Wrap the aluminum sheet tight over the pot and then place its lid over it. Then cook on your lowest heat for 10-12 minutes. Remove from frame and leave it on your kitchen counter for 15 minutes
- Carefully remove the foil - be aware of the steam thats going to release once your unwrap it. Using a flat spatula, gently scoop the biryani from the bottom - to get an even mix of rice, paneer and spinach
- Serve your delicious paneer and spinach dum biryani fresh and warm along with wedges of lime and a raita. Enjoy!
Notes
- If not using baby spinach, you could shred you spinach leaves finely to add it to the biryani
- *If you need to even the rice grains here, use a fork to do it. Otherwise your rice grains could break
- g - grams
- tsp - teaspoon
- tbsp - tablespoon
- 1 cup = 250 millilitres