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Paneer dum biryani with curd is a Hyderabadi-style layered rice dish featuring tender paneer cubes marinated in spices and cooked with aromatic basmati rice, served with a side of low fat curd for a simple yet flavorful meal.
15 ingredients
One serving is 1 bowl
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 616 kcal | 27% |
| Protein | 28 g | 51% |
| Total Fat | 24 g | 40% |
| Carbohydrate | 71 g | 24% |
| Fiber (Total) | 6 g | 19% |
| Vitamins & Minerals | ||
| Sodium | 949 mg | 47% |
| Potassium | 1035 mg | 29% |
| Calcium | 667 mg | 67% |
| Iron | 4 mg | 21% |
| Zinc | 4 mg | 34% |
| Vitamin A (RAE) | 60 µg | 6% |
| Vitamin C | 19 mg | 24% |
| Vitamin D | 5 µg | 33% |
| Vitamin B12 | 0.73 µg | 33% |
| Folate (B9) | 132 µg | 44% |
Missing data: These are minimums. 5 of the figures below are missing data for 5 ingredients — Paneer; Yogurt, plain, low fat; Curd; Salt, table; and 1 more — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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In a bowl, combine paneer cubes with yogurt, half the ginger garlic paste, red chili powder, turmeric powder, garam masala, and salt. Marinate for 10 minutes.
Heat oil in a pan. Add sliced onion and sauté until golden brown.
Add the remaining ginger garlic paste, chopped tomato, green chili, and sauté for 2 mins.
Add marinated paneer along with mint and coriander leaves. Cook for 4 minutes until paneer is lightly browned.
In a small oven-safe or thick-bottomed bowl, start layering: half the cooked rice, then the paneer mixture, then the remaining rice. Garnish with a few mint and coriander leaves.
Cover the bowl tightly with foil or a lid and place on low heat for 10 minutes to dum-cook, or in a preheated oven at 180°C (350°F) for 10 minutes.
Serve the paneer dum biryani hot with low fat curd on the side.
