How to make Hyderabadi Paneer Biriyani in a pot? Firewood cooking is always difficult, but it has got its own taste. This time we have decided to cook Hyderabadi Paneer Dum Biriyani in a pot over a firewood oven. Watch it, you can also cook it easily. നല്ല ബിരിയാണി കഴിക്കാൻ ഇഷ്ടമാണോ? പക്ഷെ ഈ കൊറോണ സമയത്തു ബിരിയാണി കടകളിൽ പോയി കഴിക്കാൻ ഒരു ലേശം ബുദ്ധിമുട്ട് ആണ് അല്ലെ? സാരമില്ല, നമുക്ക് ഒരു ഹൈദരാബാദി പനീർ ബിരിയാണി വീട്ടിൽ തന്നെ ഉണ്ടാക്കിയേക്കാം. വലിയ ബുദ്ധിമുട്ടു ഒന്നും ഇല്ലാതെ വീട്ടിൽ ഞാനും ഭാര്യയും കൂടി ഉണ്ടാക്കിയ പനീർ ബിരിയാണി ആണ് ഇത്. നിങ്ങൾക്കും ഇതേ പോലെ തന്നെ വീട്ടിൽ വിറകടുപ്പിലോ ഗ്യാസ് അടുപ്പിലോ ഇലക്ട്രിക്ക് സ്റ്റോവിലോ ഒക്കെ ട്രൈ ചെയ്യാവുന്ന ഒരു പനീർ ബിരിയാണി.
Subscribe Food N Travel: https://goo.gl/pZpo3E
Visit our blog: FoodNTravel.in
Hyderabadi paneer biriyani is a tasty recipe which is not so difficult to cook. Unlike Malabar biriyani, this is made with long grain rice. We cooked it over firewood oven, with a makeshift dum technique. Watch the video and try this out.
Ingredients for Hyderabadi paneer biriyani:
Paneer (cottage cheese)
Thick yogurt
Milk
Saffron
Long grain rice
Tomatoes
Onions
Green chili
Ghee
Cashew and raisins
Chili powder, turmeric powder, coriander powder and garam masala
Mint leaves and coriander leaves
Spices needed:
Cardamom, cinnamon, pepper, star anise, cloves, and nutmeg cover (bay leaves will also do).
How to make Hyderabadi paneer dum biriyani?
The cooking process starts with marination of paneer. Take a bowl full of thick yogurt. Add spices and cut pieces of paneer to it. Here, we add star anise, cinnamon, cardamom, black pepper, cloves, turmeric powder, coriander powder, Kashmiri chili powder, and garam masala as the spices. Together with it, we add fried onions(deep fry thin slices of onions in advance, till they are brown), mint leaves and coriander leaves too.
Mix the ingredients well so that the paneer pieces blend with the masala. Keep this in refrigerator for one or two hours. Meanwhile, cook the rice needed for biriyani. We need to boil long grain rice along with spices. First heat ghee in a vessel. Saute ginger garlic paste and add whole spices such as cinnamon, cardamom, pepper and cloves.
Add salt and water to the sauteed spice mix and put soaked rice into it. Cook the rice till it is 70% cooked. Drain the water and keep aside the boiled rice. Fry onions, cashews and raisins to be added to the biriyani. Soak a few threads of saffron in milk and keep aside this too.
When all these processes are done, we can make the biriyani. Heat ghee in the pot and saute onions well. When the onions are sauteed well, add green chilies, tomatoes, turmeric powder, chili powder and coriander powder. Once the tomatoes turn soft, we can reduce the flame. If you are using a firewood stove, the heat of ember is sufficient for the remaining processes.
Take the marinated paneer and add it over the fried masala mixture of onions and tomatoes. Spread it as a layer. Add a layer of mint leaves and coriander leaves over it. Then spread a layer of cooked rice over it. Over the rice, we add a layer of fried onions, cashew and raisins. Mint leaves and coriander leaves too go with it. As we keep on adding the layers, we need to flatten and spread it equally.
After this, the last layer of rice is added. Once the ingredients are all added, pour some water over it. For this, we can use the water used for boiling rice. Pour the saffron-mixed milk too over it. Now it is time to apply dum over the pot.
As against the traditional method where ember is put over the lid of the pot, we used tissue papers to cover the rice, and kept the lid over it. The idea is to absorb the vapor so that it won't cool and fall back into rice. Keep the pot over low flame or ember for around 15 minutes. Biriyani is ready to be served.