Shahi White Paneer Dum Biryani
When we think of biryani, the first thing that comes to mind is its rich aroma and flavorful layers of rice and spices. Traditionally, biryani is made with a vibrant mix of spices and a deep-colored gravy, but today, I am sharing something unique – Shahi White Paneer Dum Biryani. This biryani is different from the usual ones because it is made with a rich, creamy white gravy instead of the typical tomato-based masala.
The combination of soft paneer, fragrant basmati rice, aromatic whole spices, and luscious white gravy gives this dish a royal touch. The best part? The final smoking (dum) technique infuses the biryani with an irresistible aroma, making it just like restaurant-style biryani!
I made this recipe for my family, and they loved it so much that they requested it again the very next day! So, if you want to impress your family or guests with a unique and delicious vegetarian biryani, this is the perfect recipe for you. Let’s dive into the step-by-step method of making this delightful Shahi White Paneer Dum Biryani.
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Ingredients
For Rice:
- Long grain rice – 1 cup
- Ghee – 1/2 tsp
- Star anise – 1
- Cinnamon stick – 1
- Black cardamom – 1
- Bay leaf – 1
- Salt – 1 tsp
- Mint leaves – 5–6
- Water – 1.5 liters
For White Gravy:
- Black peppercorns – 10
- Cinnamon stick – 1
- Green cardamom – 2
- Black cardamom – 1
- Cumin seeds – ½ tsp
- Clove – 1
- Oil – 3 tbsp
- Onion – 2 (roughly chopped)
- Green chili – 2
- Cashews – 15
- Magaj (melon seeds) – 2 tbsp
- Salt – as per taste
- Paneer – a small piece
For Biryani:
- Paneer – 250 gm (cut into rectangular pieces)
- Ghee – 1 tsp
- Oil – 2 tbsp
- Bay leaf – 1
- Cumin seeds – ¼ tsp
- Star anise – 1
- Black peppercorns – 7
- Green cardamom – 2
- Black cardamom – 1
- Clove – 1
- Ginger & garlic paste – 1 tbsp
- Turmeric powder – ¼ tsp
- Chaat masala – ½ tsp
- Kitchen king masala – ½ tsp
- Biryani masala – ¼ tsp
- Green chili – 4
- Kasoori methi – 1 tsp
- Black pepper powder – ¼ tsp
- Curd – 1 cup
- Fresh coriander leaves – 1 tbsp
- Fried onion – ½ cup
- Mint leaves – handful
- Fresh coriander leaves – 2 tbsp
- Saffron water – optional
- Charcoal – for smoking
Method
Step 1: Prepare the White Gravy
- First, heat 1 tbsp oil in a pan and add 2 green cardamoms, 1 black cardamom, a small cinnamon stick, ½ tsp cumin seeds, 10 black peppercorns, 1 clove, and 1 bay leaf.
- Then, add 2 roughly chopped onions, 2 green chilies, 15 cashews, and 2 tbsp magaj (melon seeds). Sprinkle salt and sauté for a few minutes.
- After that, pour 1 cup of water and let it simmer on medium heat for 10–15 minutes until the onions soften.
- Next, remove the whole spices also add a small piece of paneer while blending for extra richness. Make fine smooth paste.
- Keep this paste aside.
Step 2: Fry the paneer
- Now, heat 1 tsp ghee in a pan and add paneer pieces.
- Then, shallow fry them until golden brown on both sides.
- Immediately transfer the fried paneer into a bowl of water to keep them soft. Set aside.
Step 3: Cook the rice
- Firstly take 1 cup of long grain rice. Wash it well and soak it for 30 minutes.
- In a large pot, bring 5 cup of water to a boil. Add 1 star anise, 1 bay leaf, 1 black cardamom, a small cinnamon stick, 1 tsp salt, and 5–6 mint leaves.
- Then, add soaked basmati rice along with a little ghee.
- Cook until the rice is 90% done, then drain and set aside.
Step 4: Assemble the Biryani
- First, heat 2 tbsp oil and some butter in a pan. Add bay leaf, cumin seeds, black peppercorns, star anise, cinnamon stick, and cardamoms.
- Then, add 1 tbsp ginger-garlic paste and sauté until fragrant.
- Now, pour in the prepared white gravy and cook for 5–7 minutes, stirring continuously.
- Next, add ¼ tsp turmeric powder, ½ tsp chaat masala, ½ tsp kitchen king masala, ¼ tsp garam masala, and 4 green chilies.
- Stir in 1 tsp kasoori methi and ¼ tsp black pepper powder.
- Then, add 1 cup whisked curd and cook for another 7–8 minutes, adjusting consistency if needed.
- After that, gently add the fried paneer and mix well.
- Sprinkle fresh coriander leaves, mint leaves, and fried onions over the mixture.
- Finally, layer the cooked rice on top, then add the remaining fried onions, mint leaves, coriander, and saffron water (if using).
- Cover with a lid and cook on medium heat for 10 minutes, then on low heat for another 10 minutes to let the flavors meld beautifully. (total cooking time – 20 minutes)
Step 5: Give the smoky flavor
- Heat a piece of charcoal until red-hot.
- Place it in a small bowl, drizzle ghee and garam masala over it, and cover the pan immediately.
- Allow it to sit for 10 minutes to infuse the smoky aroma.
Step 5: Serve and Enjoy
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Now, uncover the lid and gently mix the biryani. Serve this rich and creamy Shahi White Paneer Dum Biryani hot with raita or a fresh salad. Enjoy every bite with your loved ones!
Tips for the Perfect Shahi White Paneer Dum Biryani
Use long-grain basmati rice – This gives the best texture and fragrance to the biryani. Soaking the rice for at least 30 minutes before cooking helps it stay fluffy.
Don’t overcook the rice – Cook the rice only 90% before layering, as it will continue cooking on dum. Overcooked rice can turn mushy.
Always shallow-fry paneer before adding to the biryani – This helps the paneer hold its shape and enhances its flavor. Soaking the fried paneer in warm water keeps it soft.
Use fresh curd – Ensure the curd is fresh and well-whisked to prevent curdling while cooking the gravy.
For extra creaminess, add a small piece of paneer while blending the white gravy – This makes the gravy rich and velvety.
For an authentic dum effect, use charcoal smoking – This infuses a restaurant-style smoky aroma into the biryani.
Don’t stir too much after layering – Mixing the layers too much can break the rice grains. Instead, fluff gently with a fork before serving.
Resting time is crucial – After turning off the heat, let the biryani sit covered for at least 10 minutes. This allows the flavors to meld beautifully.
