Layered Paneer Dum Biryani – பன்னீர் தம் பிரியாணி

Biryani is prepared in different ways and using different ingredients. Whether vegetarian or non-vegetarian everyone will love biryani for its taste. I love to try cooking different ways of biryani bcoz I love it. By this method of cooking, we can get a flavorful tasty biryani with long grain Rice. Here rice and masala are cooked separately. Then layered and cooked in dum.
Do check other paneer recipes in my blog
Paneer Biryani in Pressure cooker
Paneer pulao
Crispy paneer pops – paneer snacks
Dry paneer bhurji
Paneer sandwich 
Let’s see how to make it.

Preparation Time: 20 mins
Cooking Time: 45 mins
Serves : 3 Persons


For making Masala

Ghee – 1 tbsp

Oil – 1 tbsp

Cinnamon – 1 inch piece
Cardamon – 3 nos
Cloves – 3 nos
Bay leaves – 1 no
Maze – 1 no
Star anise – 1 no
Cashew nuts – 10 nos
Raisins – 20 nos
Green chilli – 2
Pandan leaves – a few(optional)
Onion – 3 (Big size, sliced )
Ginger garlic paste – 1 tbsp
Tomato – 1(chopped)
Coriander leaves – a handful
Mint leaves – a handful
Curd – 1/3 cup
Lemon – 1
Paneer cubes- 200 g
Turmeric powder – 1/4 tsp
Red chilli powder – 2 tsp
Kashmiri chilli powder – 1 tsp
Coriander powder – 2 tsp
Aniseed powder – 1/2 tsp
Garam masala powder – 1/4 tsp

For cooking Rice

Basmati Rice – 1 and 1/4 cup

Ghee – 1 tsp

Cinnamon – 1(1 inch )
Cardamon – 4 nos
Cloves – 4 nos
Bay leaves – 1 no
Mace – 1 no
Star anise – 1 no

For Layering

Cooked and Drained Rice

Paneer masala
Ghee – 1 tbsp
Fried onions,Cashews,Raisins
Garam masala
Yellow Food color (optional)
Coriander leaves
Mint leaves


1.Wash and Rinse Basmati Rice well.Soak them in Water for about 30 mins.Then Drain the water and Keep them aside.

2.Heat ghee and oil in a heavy bottomed pan. Add in Cinnamon, Cardamon, Cloves, Bay leaves, Mace, Star anise, Green chilli, Pandan leaves, Cashews, Raisins. Saute them well in oil.

3. Then add Onions. Fry onions till they get nice golden brown and crisp. Take half position of it for layering. To the remaining position add Ginger garlic paste. Saute well till the raw small goes. Add in coriander leaves, mint leaves.4. Add chopped tomatoes, salt. Cook till they get mushy. Add all the spice powders, curd and 1 tbsp of lemon juice. Mix them well. After sometimes oil will begin to ooze out. Add the paneer cubes and cook for few more minutes.5. Simultaneously Heat about 1 litre of water in a Heavy bottomed pot. Allow it to boil. When it came to a nice boil. Add salt required for the rice as we have add salt for the masala already. Add the whole spices and ghee. When the water comes to rolling boil, Add the drained basmati rice. Cook for about 5 – 6 minutes until they are 90% cooked. Drain the water immediately and keep the rice ready for layering.6. Make a layer of paneer masala. Then add a layer of Cooked Basmati Rice. Garnish with Fried onions, Coriander leaves, Mint leaves. Sprinkle little yellow food color. You can also repeat this step with layers of paneer masala, basmati rice and garnish with onions, coriander leaves, mint leaves. Finally, add ghee to it and close the pot with aluminium foil and place lid over it. Place the flame in low and cook for 10 minutes. After 10 minutes open the lid and remove the foil.

Serve it hot with Raita as layer or you can mix the rice with masala and serve it.

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