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Biryani is a popular dish in India, particularly in Southern India. I’m sure at least 90% of South Indians would eat Biryani any day of the year. In addition, most people prefer non-vegetarian Biryani. However, vegetarians can enjoy this flavourful rice by preparing a variety of biryani recipes. We can make a variety of vegetarian Biryani. Paneer, like Biryani, is a popular dish among many of us. The combination of Paneer and Biryani elevates this Paneer Dum Biryani. biryani near me
Paneer Dum Biryani is a time-consuming but worthwhile endeavor. This dish is made delectable by the layering of marinated Paneer masala alternated with rice cooked in Dum heat. The preparation of Paneer Dum Biryani consists of six steps.
1)Make fried onions and soak rice.
2)Marinate paneer with curd, spices, onions, and capsicum
3)Cook rice until 75% done.
4)Make Paneer Masala
5)Alternately layer the masala and rice.
6)Dum method of cooking
What exactly is Dum Cooking?
Dum translates to “Breathe In.” In dum cooking, food is sealed and cooked over a slow fire in a round, heavy-bottomed pot, preferably a handi (clay pot). The flavor of all the ingredients was retained and permeated due to the long, slow, enclosed cooking.
To prevent steam from escaping, the handi or pan is sealed with dough or foil in the Dum method of cooking. The food, which is sealed inside, slowly steams in its own juice, absorbing all flavors, spices, and herbs. The vessel used for Dum Cooking is extremely important. A heavy-bottomed clay pot is said to work best because it slowly releases heat (keeping the temperature inside constant) and prevents the fire from burning the bottom of the dish. Another popular option is a copper vessel, which can be found in both fine-dining Indian restaurants and famous stalls. If we don’t have both, we can just use our regular pans.
Tips for Making the Best Paneer Dum Biryani:
1) Don’t overcook the rice: Before layering, only cook it to 75% done. When you press cooked rice, it should not break but should be slightly firm in the middle.
2) Marinate paneer with curd and other masalas: Marinate paneer with curd and other masalas. The addition of cubed onions and capsicum is optional. Allow at least 30 minutes for the marinated paneer to sit.
3) Paneer Masala should be semi-thick: Paneer Masala should be semi-thick, not extremely dry or watery. When the masala is too thick, it quickly dries out and burns before the rice is done. If the masala is too watery, the bottom layer will be wet even after the rice has been dum-cooked.
4) Dum Cooking: Dum cooking can be done on a Tawa with a heavy-bottomed pan or in an oven. For the oven, grease an oven-safe bowl, layer the biryani, cover with foil and bake at 180°C for about 15 minutes.
5) Natural Coloring of rice: Saffron threads soaked in warm milk are used to naturally color rice. We can use food colors if we need a bright color.
