Makhni Paneer Biryani | How to make Makhni Paneer Biryani

We are starting the final week of BM#48 and this week I will be doing some Biryanis to boot!. As you know, if you have been following, I am so keen on Biryanis. Though biryanis are not originally from India, we have adapted it so well. However come to think of it, if something came to us so many years back, it no longer remains alien or foreign right!

So we have a host of Biryanis ourselves. Each cuisine has it's own specialty.While choosing the theme, I decided it to be international as I had come across so many interesting biryanis from other countries as well. However I wanted to keep it to our states and for day one, I was inspired by this recipe and we all had a hearty meal.

I was planning to make it on a Sunday, however another Biryani took on and I ended up making it on a week day. Weekday comes with its own commitments and I was delayed by the time I completed this. However we enjoyed it so much.







Makhni Paneer Biryani

Ingredients Needed:

For the Rice

Basmati Rice - 3 cups
Water - 6 cups
Bay Leaf - 1
Cloves - 2
Cinnamon - 1"
Cardamon - 2

For the Makhni Paneer Masala

Paneer cubes - 1 cup
Ghee - 2 tsp
Salt
Cloves - 2 -3
Cinnamon - 1"
Mace - 1
Cardamon - 2
Peppercorn - 4
Onions - 2 medium
Butter -1 tbps
Green Chilies - 2 -3 nos
Tomato Puree - 1 cup
Ginger Garlic paste - 1 tsp
Turmeric powder a pinch
Red Chili powder - 1 tsp
Coriander powder -1  tsp
Roasted Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Cashew paste from 6 -7 nos
Cream - 2 tsp
Salt to taste

For the Garnish

Fried Onions - 1/2 small
Cashews and Almons for garnish

Chopped mint and coriander leaves for dum

How to make Makhni Paneer Biryani

For the Rice

Wash and soak the rice for 30 mins, then drain, keep it aside.

Bring to boil 6 cups of water along with the whole spices. When it starts rolling, add the drained rice and bring to boil.

Then simmer, till the rice is well cooked. Once done, spread the cooked rice on a plate and let it cool

For the Gravy,

Roast the paneer cubes in ghee, once golden, remove and season it.

In the same pan, add the wholes spices, saute well. Then add the green chilies, onions, and ginger garlic paste. Saute well till the onions turn colour.

Add all the spice powders mix well. Then add the tomato puree and combine everything.

Add the cashew paste and enough water to get consistency. Next add cream and simmer till oil comes out on the sides.

Finally add the roasted paneer, cook for 5 more minutes.

Grease a pressure cooker pan, or a baking bowl with ghee, layer the rice first, followed by the Makhi paneer, garnish fried onions, mint, leaves, coriander leaves, cashews on top and again layer with rice. Continue with two more layers, making sure rice is on top. Place the pan on a hot tawa and dum for 20 - 30 mins.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48

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