How to make Baby Corn Paneer Dum Biryani

For the Marinade

• Prep the baby corn, cut into 2-inch size pieces, blanch in hot water for 5 to 7 mins.
• Drain on a colander.
• In a nonstick pan, heat oil, brown the onions, and remove once done.
• In a bowl, take the curds and whisk well.
• Add red chili powder, salt, turmeric powder, coriander powder, green chilies, browned onions, and mix well.
• Now add the cubed paneer and blanched baby corn, herbs and mix well.
• Cover and let it sit for 15 mins.
• In a wide nonstick pan, heat the oil and ghee, add the marinade, and cook on medium flame.

For the Rice

• Wash and soak the rice for 15 mins
• In a pot, bring water to a boil, add all the whole spices and salt.
• Drain the rice and add to the boiling water.
• When the rice is almost 85% cooked, the rice is ready.

For Assembling:

• When the marinade masala is almost cooked, add cumin powder and mix well.
• Now drain the rice well and add on top of the marinade.
• Continue till all the rice is transferred to the top.
• Simmer, add hot milk mixed with saffron over the rice, and cover with a lid.
• Cook on low flame for 15 mins.
• When the dum is done, lightly fluff the rice and serve with raita.