Paneer Dum Style creamy Biryani (Baked)

On a lazy Saturday morning, with the light streaming into my living room just the way I liked it, I toyed with the idea of hitting the kitchen to satiate the craving I couldn’t ignore anymore. The craving was strange  - I could sense that it was for something redolent.... something aromatic and something spicy but sweet also. Very evocative.

I had not yet planned what to make for lunch that day. Still wondering what could be done and browsing through my recipe log picturing the contents in it until I hit my target for the most perfect dish whose ingredients were readily available with me - Paneer Dum Style creamy Biryani baked version.

I know the name sounds unbelievably fancy and seems like it would be a complicated recipe. But rest assured, there are only the regular ingredients in all and it’s not process heavy at all. All ingredients can be locally sourced as well and are usually available in every pantry shelf at home. A perfect choice to mop up the rich dish.

Biryani is a dish that can be prepared in a million ways across borders, without discrimination. and evermore so delicious to eat. India alone has several types of Biryanis varying from region to region. Generations ago, it was the food prepared for only big occasions. With rise in popularity, however, it’s not an unusual sight to see devoted cooks to snap up their favorite flavored biryani every now and then.

Delicious, braised cottage cheese (paneer) is ready in a fraction of the normal cooking time. All in all, the redolent flavors are to die-for.

So the next time you have a dinner party or you have your friends over, do try this recipe, you’ll come out a star. The whole dish looks and maintains a gourmet standard . I wolfed down more than my fair share of the dish was ample proof of how good it was. And the best part is that it doesn't take more than an hour to make this.
 
INGREDIENTS:

250 gm paneer cubes

3 Tbsp  ghee/ clarified butter

2 Tbsp whole spices

1 large onion,chopped coarsely

3 Tbsp butter

2 cups fresh tomato puree

2 to 3 green chillies

3-4 cloves garlic

1 Tbsp ginger, peeled and chopped

1 tsp turmeric powder

1 tsp cumin-coriander powder

1 tsp tandoori masala

1/2 tsp cardamom powder

1 tsp sugar
             
1/4 cup cashew paste

1/2 cup cream  
                                  
Salt to taste                                                          

6 cups cooked Basmati rice

1 cup fried onions

1/2 cup almond slivers

1/2 cup chopped mint and coriander

HOW TO MAKE:
 

1) Sear the paneer cubes in ghee. Then season it to taste and set aside.

 

2) In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.

3) As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.

4) Add the powdered spices  followed by the tomato puree. Simmer for 10 minutes or so.

5) Then add the cashew paste and cream. Season to taste.

6) Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.

7) Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes.

8) Serve hot with curds raita and a cucumber salad.