Paneer Makhani Biryani | Republic Day Special

Paneer Makhani Biryani is a delicious meal to have and make for a fun get together or party.

Serves 4

Ingredients

For Rice:

• 1 cup basmati rice

• 2 cups water

• 2 tsp salt or to taste

• 1 bay leaf

• 3-4 cloves

• 3-4 black peppercorn

• 1 inch cinnamon stick

• 1 javitri or mace

• 2 green cardamom

• 1/2 lemon, cut into wedges

• 1 tbsp ghee

• 1 tbsp fresh coriander leaves, chopped

For Paneer Makhani:

• 1 tbsp ghee or clarified butter

• 4-5 medium-sized tomatoes, chopped

• 2 medium onions, chopped

• 4-5 garlic cloves

• 1 inch ginger, chopped

• 1-2 green chillies, chopped

• 2-3 Kashmiri red chillies

• 8-10 cashew nuts

• 1 tsp jeera or cumin seeds

• 1 tbsp sugar

• 1/4 tsp turmeric powder

• 1 tbsp kashmiri red chilli powder

• 2 tsp salt or to taste

• 1.5 cups water

• 1/3 cup plain curd or yogurt

• 400 gms paneer cubes

• 2 tbsp fresh cream

• 1/2 tsp kasuri methi or dried fenugreek leaves

• 1 tsp garam masala

• 1/2 cup fried onions

• 3 tbsp fresh mint leaves, chopped

• 3 tbsp fresh coriander leaves, chopped

• Live charcoal + ghee

• 1/4 cup saffron infused milk

Instructions

1. In a deep pan or pressure cooker, add ghee and saute the bay leaf, cloves, black peppercorns, cinnamon stick, javitri and green cardamom.

2. Add washed basmati rice and water to it. Add lemon wedges, salt and coriander leaves.

3. Pressure cook the rice or cover and cook for 2 whistles or till the rice is 90% done.

4. For the paneer makhani, take another pan and add ghee to it.

5. Add cumin seeds, ginger, garlic cloves, green chillies and onions to it.

6. Saute for a minute and then add Kashmiri red chillies and tomatoes.

7. Add cashew nuts, sugar, turmeric powder, Kashmiri red chilli powder and salt.

8. Cover and cook for 3-4 minutes.

9. Then turn off the gas, allow it to cool down and grind into a fine puree.

10. Transfer the puree back to the pan and ass curd, fresh cream, kasuri methi, garam masala, fried onions and paneer cubes.

11. Finally put in the live charcoal in a small steel bowl and pour over it some ghee.

12. Finally cover the pan and allow it to absorb the smoky flavour for 5 minutes.

13. While serving the Paneer Makhani Biryani, add the paneer makhani up till half way through in the serving dish and then add the cooked rice. Pour over some saffron infused milk.

14. Top it with some more fried onions, mint leaves and coriander leaves and serve it hot.

Nutrition Facts

Per Serving: 181 calories; 8.9 g fat, 18.4 g carbohydrates; 6.7 g protein; 1.2 g fibre.

Full Recipe Video