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Photo of Paneer Makhani Biryani by Swathi Joshnaa Sathish at BetterButter
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Paneer Makhani Biryani

Aug-09-2018
Swathi Joshnaa Sathish
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Paneer Makhani Biryani RECIPE

Buttery Buttery , finger licking Biryani prepared using Paneer Makhani , a butter rich gravy .

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Dinner Party
  • North Indian
  • Pan fry
  • Simmering
  • Blending
  • Boiling
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For cooking rice :
  2. Basmati rice 4 cups washed , soaked for 20 minutes , drained
  3. Water 3 cups
  4. Melted unsalted butter 1 tablespoon
  5. Salt 1 teaspoon
  6. Bay leaves 2
  7. Green cardamom 3
  8. Cloves 4
  9. Mace 1/4 teaspoon
  10. Cinnamon stick medium 1
  11. For Paneer Makhani :
  12. Paneer cubes 4 cups
  13. Unsalted Butter 1/2 cup
  14. Ghee 3 tablespoons
  15. Salt 1/2 teaspoon + 3/4 teaspoon
  16. Green chilly 1 finely chopped
  17. Ginger garlic paste 1 teaspoon
  18. Onions big sized 2 ground to a paste .
  19. Red tomatoes big sized 4 puréed
  20. Turmeric powder 1/4 teaspoon
  21. Red chilly powder 2 teaspoons
  22. Coriander powder 1.5 teaspoon
  23. Cumin powder 1 teaspoon
  24. Garam masala powder 1.5 teaspoon
  25. Cashew paste 3 tablespoons
  26. Fresh cream 1/4 cup
  27. Coriander leaves 1/2 bunch chopped
  28. Water 1 cup
  29. Other ingredients :
  30. Mint leaves 1 cup
  31. Saffron 1/2 teaspoon
  32. Milk 1/2 cup
  33. Roasted cashew nuts 3 tablespoons
  34. Fried onions 1 to 1.5 cup

Instructions

  1. Firstly cook the basmati rice with the ingredients listed under cooking rice section . Make sure you cook only 80% .
  2. Melt 1 .5 tablespoons butter in a pan .
  3. Add 1/2 teaspoon salt .
  4. Toss the drained paneer cubes quickly till light discoloration . Don’t turn them brown . Remove the pan from the heat . Keep aside .
  5. In another deep pan , melt 2 tablespoons ghee .
  6. Add butter.
  7. Sauté chopped green chillies .
  8. Add ginger garlic paste and sauté till raw smell leaves .
  9. Add the ground onion paste and sauté till pink .
  10. Pour in the tomato purée and sauté till red and thick .
  11. Add 3/4 teaspoon salt .
  12. Add turmeric powder .
  13. Add red chilly powder .
  14. Add coriander powder .
  15. Add cumin powder .
  16. Add garam masala powder .
  17. Mix and cook to a thick masala .
  18. When masala firms tight , add a cup of water .
  19. Mix completely .
  20. While the gravy is cooking and getting reduced , add the tossed paneer pieces along with its butter .
  21. Add cashew paste .
  22. Cook for 2 minutes .
  23. Finally add fresh cream .
  24. Give a quick stir to combine ingredients .
  25. Slow cook till gravy reduces to thick consistency .
  26. Add the chopped coriander leaves and rest remaining for the biryani .
  27. Remove from the heat .
  28. By now , our 80% cooked Basmati rice is also ready .
  29. Take a handi or a deep wide container which would be easy for you to seal and dum cook .
  30. Grease the handi with little ghee .
  31. Maintain the flame low .
  32. Start layering . Spread a layer of cooked basmati rice .
  33. Sprinkle fried onions and mint leaves while reserving the remaining for the other layers .
  34. Sprinkle few roasted cashew nuts .
  35. Next the entire paneer Makhani . Spread throughout the rice .
  36. The top layer with cooked basmati rice .
  37. Now sprinkle the remaining fried onions , mint , coriander leaves and cashew nuts .
  38. Finally pour the saffron infused milk on the rice here and there.
  39. Seal the handi with an aluminum foil tight .
  40. Place the lid over the aluminum wrap.
  41. Dum cook for 10 minutes in low heat .
  42. After 10 minutes , uncover the handi .
  43. Bring the layers gently from down to up with a light spatula .
  44. Finger licking Paneer Makhani Biryani is ready .
  45. Serve hot .
  46. Relish!

Reviews (1)  

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Payal Singh
Aug-09-2018
Payal Singh   Aug-09-2018

Thanks for sharing this recipe.

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