Paneer Makhani Biryani

Name: Paneer Makhani Biryani
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 tbsp Butter; 1 tbsp oil; 1 tsp Jeera/cumin seeds; 1 onion cut into medium size; 2 Tomatoes cut into medium size; 4-5 garlic cloves grated; 1 tsp Ginger grated; 4-5 Kashmiri red chilli break into small pieces; 8-10 Cashew; 1 tsp Red chilli powder; 1/2 tsp Turmeric powder; 1 tsp Coriander powder; 1 tbsp tomato ketchup; 1 tsp Garam masala; to taste Salt; 200 ml Water; 1/2 cup Curd; as needed Fresh cream; 1 tbsp kasturi methi; 1 big size Fried onion; 1 tbsp Fresh coriander leaves; 1 tbsp Fresh mint leaves; 300 Paneer diced; 250 gm basmati rice; 1 litre water; 1-2 cinnamon sticks; 4-5 cloves; 4-5 black pepper; 1 bay leaf; 1 tsp ghee

Vaishali Rathod @cook_22947646

Bangalore

It's a great one pot meal. Have it alongwith raita and papad

Vaishali Rathod @cook_22947646

Bangalore

It's a great one pot meal. Have it alongwith raita and papad

Saved

Ingredients

3-4 servings

For Paneer Makhani Gravy
1 tbspButter
1 tbspoil
1 tspJeera/cumin seeds
1onion cut into medium size
2Tomatoes cut into medium size
4-5 garlic cloves grated
1 tspGinger grated
4-5Kashmiri red chilli break into small pieces
8-10Cashew
1 tspRed chilli powder
1/2 tspTurmeric powder
1 tspCoriander powder
1 tbsptomato ketchup
1 tspGaram masala
to tasteSalt
200 mlWater
1/2 cupCurd
as neededFresh cream
1 tbspkasturi methi
1big size Fried onion
1 tbspFresh coriander leaves
1 tbspFresh mint leaves
300Paneer diced
For Rice
250 gmbasmati rice
1 litrewater
1-2cinnamon sticks
4-5cloves
4-5black pepper
1bay leaf
1 tspghee
to tasteSalt
1 tbspfinely chopped mint leaves
1 slicelemon
To assemble
3-4 tbspghee
3 tbspfinely chopped mint leaves
3 tbspfried onion

Saved

Steps

1

Heat butter and oil in a kadai. Add jeera, garlic, ginger, onion, tomato and saute well. Add Kashmiri chillies, cashews, salt sugar and water. Let it cook for 5-7 min until onion and tomatoes r cooked. Let it cool and make a puree.
2

Now in this ready puree add curd, fresh cream, red chilli powder, turmeric powder, Coriander powder, garam masala, kitchen king masala, kasuri methi, salt (for paneer) and mix well. Add paneer. Let it marinate for half hour into refrigerator
3

Wash and soak the rice for half an hour. Boil water in a pan. Add all ingredients including rice. Par boil the rice. Drain and remove the excess water.
4

To prepare biriyani. Take a heavy bottom pan, add 1 tsp of ghee at bottom. Spread half of the gravy and sprinkle 1 tbsp fried onion and chopped mint leaves. Spread half of the rice on top of that. Add 1 tsp ghee and repeat the layer with gravy and rice. Sprinkle fried onion and mint leaves on top. Cover the pan with aluminium foil. Heat a tava and now keep this pan on tava. Let the biriyani get cooked for 20-25 min on a slow flame. Serve hot with raita and papad.