Delicious Paneer Makhani Biryani Recipe to Spice Up Your Dinner

Indulge in Paneer Makhani Biryani

Are you tired of the same old meals and looking for something exciting and flavorful? If so, consider adding Paneer Makhani Biryani to your dinner lineup. This dish is not merely a meal; it’s a delightful fusion of flavors, enticing aromas, and comforting spices. The creamy Paneer Makhani sauce blends beautifully with aromatic biryani, making it a beloved choice for many.

Serves: 2

Ingredients:

4 Tomatoes
2 Onions
1 teaspoon Ginger-garlic paste
200 grams Paneer
15-20 Cashews
2 tablespoons Butter
1 tablespoon Oil
1 teaspoon Red chili powder
1 teaspoon Coriander powder
½ teaspoon Garam masala
1 teaspoon Kasoori methi (dried fenugreek leaves)
1 teaspoon Honey or sugar
Salt - to taste
1.5 cups Basmati rice
3 cups Water
1 Bay leaf
1 Cinnamon stick
2 Green cardamom
2 Cloves
A pinch of Saffron (soaked in milk)
Finely chopped Mint and coriander leaves
2 tablespoons Ghee
1 Onion (fried)

Instructions:

Begin by heating oil and butter in a pan. Add the onions, tomatoes, cashews, ginger-garlic paste, and a pinch of salt, cooking until everything is tender.

Once cooled, blend the mixture into a smooth paste.

Return the paste to the pan, adding more butter along with red chili powder, coriander powder, and garam masala. Stir well.

Add the paneer cubes, kasoori methi, and honey or sugar, mixing thoroughly. Cook for 2-3 minutes until the makhani gravy is ready.

Soak the rice for 30 minutes. In a large pot, heat ghee and sauté the bay leaf, cinnamon stick, cardamom, and cloves. Then, add the rice and water, seasoning with salt. Cook until the rice is about 80% done.

In a heavy-bottomed pot, layer some of the makhani gravy at the bottom.

Next, add a layer of the partially cooked rice.

Top with fried onions, mint, and coriander leaves.

Add another layer of the makhani gravy followed by the remaining rice.

Drizzle saffron milk over the top, sprinkle with the remaining fried onions and mint-coriander leaves, and cover the pot.

Cook on low heat for 15-20 minutes to let the flavors meld.

Before serving, gently mix the biryani to combine the gravy and rice. Serve hot with raita or salad.

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