CHOLE PANEER DUM BIRYANI

This simple & scrumptious recipe is made using cooked rice, boiled chickpeas and chopped cottage cheese combined with so many flavours. And later cooked on dum to make it more aromatic.

Ingredients:  

• Ghee - 1½ tbsp

• Bay leaf - 1

• Cloves – 3-4  

• Green cardamoms 2-3

• Black cardamom - 1

• Cinnamon stick – 1 inch

• Star anise - 1

• Black peppercorns – 4-5

• Onion – 1 big sliced

• Green chilli paste – 1 tsp

• Ginger garlic paste – 1 tbsp

• Fresh tomato puree – 1 cup

• Turmeric powder + ½ tsp

• Red chilli powder – 1 tsp

• Salt to taste

• Cumin powder  - 1tsp

• Mint leaves – half cup

• Freshly chopped coriander leaves + for sprinkling - handful

• Curd – 2 tbsp

• Chickpea (kabuli chana), soaked overnight and boiled – ¾ cup

• Paneer – 200 gms (diced)

• Punjabi Chole Masala – 2 tbsp  

• Fried onion + for sprinkling + for garnish – 3 tbsp

• Cooked biryani rice – 3 cups

• A large pinch of saffron, soaked in warm milk Kewra water – 1 tbsp

Method:

• Heat ghee in a non-stick deep pan, add bay leaf, cloves, green cardamoms, black cardamom, cinnamon stick, black peppercorns, star anise and mix well.

• Add onion and sauté till translucent. Add green chilli paste, ginger garlic paste and sauté well. Cook for 2-3 minutes.

• Add tomato puree and mix well. Add turmeric powder, red chilli powder, salt and cumin powder. Mix well.

• Cover and cook for 3-4 minutes or till the oil separates. Add mint leaves and chopped coriander, mix well.

• Add curd and mix well. Cover and cook for 3-4 minutes.

• Add cooked chickpeas, and mix well. Add diced paneer and Punjabi Chole Masala, fried onion and mix well. Cook for 1-2 minutes.

• Add ½ cup water and mix well. Cook for 2-3 minutes.

• Now lower the flame and add the cooked rice over the prepared biryani madala and layer it with fried onions (birista), coriander and mint leaves.

• Spread the ghee, kewra water and soaked saffron milk on the layered rice.

• Now cover it with a lid. If possible, tie a cloth to the lid. Cook for 15- 18 minutes on low flame.

• Serve the biryani after 8-10 mins with raita, papad and pickle.