Paneer Makhani Biryani 📌

Name: Paneer Makhani Biryani 📌
Total time: 7200 s
Yield: 4-5 People
Cuisine: Indian
Ingredients: 10-12 Onions; 75 ML Oil; 2 Tsp Jeera; 5-6 Tomatoes; 3 Inch Ginger; 10-12 Garlic Cloves; 5-6 Green Chilies; Salt - To Taste; 1 Tbsp Kashmiri Lal Mirch Powder; Water - As Required; 10-12 Cloves; 2 Big Cardamom; 4-5 Green Cardamom; 4-5 Bay Leaf; 2 Cup Basmati Rice; 4-5 Black Peppercorns; 1 Tsp Haldi Powder; 2 Tsp Dhaniya Powder; 1 Tsp Garam Masala; 2 Tbsp Cream; 2 Tsp Kasuri Methi; 200 Gram Paneer; 2 Tbsp Chopped Coriander Leaves; 2 Tbsp Chopped Mint Leaves; Oil - To Fry

Udbhav Rai @yourfooddestination

Paneer Makhani Biryani 📌

Udbhav Rai @yourfooddestination

Saved

Ingredients

2 Hours

4-5 People

10-12Onions
75 MLOil
2 TspJeera
5-6Tomatoes
3 InchGinger
10-12Garlic Cloves
5-6Green Chilies
Salt - To Taste
1 TbspKashmiri Lal Mirch Powder
Water - As Required
10-12Cloves
2Big Cardamom
4-5Green Cardamom
4-5Bay Leaf
2 CupBasmati Rice
4-5Black Peppercorns
1 TspHaldi Powder
2 TspDhaniya Powder
1 TspGaram Masala
2 TbspCream
2 TspKasuri Methi
200 GramPaneer
2 TbspChopped Coriander Leaves
2 TbspChopped Mint Leaves
Oil - To Fry

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Steps

2 Hours

1

Evenly Slice 4-5 Onions & Fry Them On Medium To High Flame Till Golden Colour
2

Heat 2 Tbsp Of Oil & Add 1 Tsp Of Cumin In It
3

Then Add Roughly Chopped Onions & Tomatoes In It
4

Now Add Ginger, Garlic Cloves & Green Chilies In It
5

In Last Add Salt & Kashmiri Lal Mirch Powder And Mix Them Properly
6

Add Some Water & Cook Until It Turns Soft
7

Cool Down The Mixture Slightly & Then Grind It Into A Fine Puree
8

Add 3 Litres Of Water In A Pot
9

Add Cloves, Big & Small Cardamoms, Bay Leaf & Slited Green Chilies In It
10

Add Some Salt In It & Bring The Water To A Boil
11

Add Soaked Rice In The Water & Cook It Until It Is Done For 80%
12

Remove The Excess Water From Rice & Keep It For Later Use
13

Cut Paneer In Medium Size Cubes & Fry Them On High Flame Till Light Golden Brown Colour
14

Heat 3 Tbsp Of Oil In A Kadhai & Add Whole Spices (Jeera, Cloves, Black Peppercorns, Black & Green Cardamoms) In The Oil & Let Them Splutter For A Minute
15

Then Add Chopped Onions, Ginger & Green Chilies In It
16

Saute Them On Medium Flame For 3-4 Minutes
17

Then Add Chopped Tomatoes & Salt In It. Saute Them For 3-4 Minutes On High Flame.
18

Then Add Haldi Powder, Dhaniya Powder & Garam Masala In It
19

Mix Them Well & Cook It For 1-2 Minutes On Medium Flame
20

Now Add Prepared Puree & Cook Them Until Oil Rises
21

Then Add Cream In It & Mix It Properly.
22

Now Add Some Fried Onions & Kasuri Methi In It & Mix Them All Together
23

Add Some Water & Mix It Well. Now Bring It To A Boil.
24

In Last Add The Fried Paneer In It & Mix Them Properly.
25

Remove Half Of The Mixture In A Boil.
26

Then Spread A Layer Of Rice Followed By The Fried Onions, Chopped Coriander & Mint Leaves On It.
27

Follow The Same Process With The Leftover Paneer Makhani, Rice, Fried Onions & Chopped Mint & Coriander Leaves
28

Cover It Properly With A Lid & Seal The Edges With Wheat Dough If Required. Cook It On Medium Flame For 10-15 Minutes.
29

After 10-15 Minutes Remove The Lid & Enjoy 😊