Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, paneer makhani biryani. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Paneer Makhani Biryani is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Paneer Makhani Biryani is something that I have loved my entire life. They are nice and they look fantastic.
Paneer makhani - Learn how to make paneer makhani that is creamy & delicious. This restaurant style paneer makhani is an all-time favorite at home as it super quick to make & tastes amazingly. Your Paneer Makhani Dum Biryani is ready to be served, enjoy the hot biryani with chilled raita.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook paneer makhani biryani using 41 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Paneer Makhani Biryani:
- Get 1 1/2 Cup Long Grain Basmati Rice
- Get 300 grams Cottage Cheese Cubes
- Make ready 2 Bay Leaves
- Take 1/4 teaspoon Turmeric Powder
- Take 2 teaspoon Kashmiri Red Chilli Powder
- Get 1/2 teaspoon Garam Masala Powder
- Take 1 teaspoon Dry Coriander Powder
- Get 1 teaspoon roasted Cumin Powder
- Prepare to taste Salt
- Prepare 1 teaspoon Sugar
- Make ready 1 teaspoon dried fenugreek leaves
- Get 4 Green Cardamom
- Take 3-4 Cloves
- Make ready 1 Bay Leaf
- Take 1/2 inch Cinnamon stick
- Make ready For Onion Masala Paste
- Make ready 1 Larg Onion chopped
- Take 5-6 Garlic cloves
- Get 1 1/2 inch Ginger
- Get 2 Green Chilies
- Make ready 2 tablespoons chopped Fresh Coriander Leaves
- Take For the Cashew Paste
- Take 1/4 cup Cashewnuts soaked in lukewarm water
- Make ready For Tomato Paste
- Take 3 medium size Tomatoes chopped
- Prepare 2 Cloves
- Make ready 1/4 teaspoon Black Pepper corns
- Get 1 inch Cinnamon stick
- Make ready 1 teaspoon Cumin Seeds
- Get 3 Green Cardamom
- Prepare 2 Mace
- Take 1 cup mix vegetables chopped and sautéed in 1 teaspoon oil
- Make ready 1 teaspoon biryani masala
- Get For Layering
- Make ready 1/4 cup Fresh Coriander Leaves-finely chopped
- Get 1/2 Cup Browned Onions
- Prepare 8 Saffron threads soaked in 2 tablespoons lukewarm milk
- Make ready 2 teaspoon Ghee
- Make ready 2 tablespoons Fresh Cream
- Take 1 teaspoon Butter
- Get 2 teaspoon Cooking oil
A perfect biryani recipe fro vegetarians and a. Paneer Makhani Biryani by Chef Sanjyot Keer पनीर मखनी बिरयानी की रेसिपी हिंदी में. This makhni paneer biryani hails from Northern India. Makhni dishes are butter based dishes that make up a definitive portion of North Indian cuisine.
Instructions to make Paneer Makhani Biryani:
- First of all rice should be washed and cleaned thoroughly and soaked for 30 minutes in clean water.
- Now boil 6-7 cups of water, add Cloves, Green Cardamom, Cinnamon stick, Bay leaf, 1 teaspoon Salt and a teaspoon of Cooking Oil. - Add rice to boiling water and cook on medium-high heat until rice gets cooked about 90%.
- Strain cooked rice and spread in a large plate. This prevents grains from sticking together in Biryani.
- Now, heat a pan for the tomato paste and add tomatoes, green cardamom, mace, cumin seeds, cloves, cinnamon sticks, black peppercorns. Add a cup of water, pinch of Sugar.
- Allow water to boil on high heat. Reduce the heat and cook covered for 15 minutes. - Switch off the flame and Remove from heat. Strain water and allow the masala to cool down completely. - Make a fine paste in a grinder.
- Now for the Onion masala paste and Cashew paste. In onion paste, we will take Onions, coriander leaves, ginger, garlic and green chilies. Grind into a fine paste.
- We have soaked cashewnuts in lukewarm water. Make a thick Cashew paste. - All 3 pastes are now ready.
- Now fry Paneer pieces in hot oil in a pan on medium heat until it becomes slightly brown. Remove from Oil in a plate and keep aside.
- For the makhani gravy - Heat 2 tablespoons Cooking Oil and 1 tablespoon butter in a pan. Now add Bay leaf, Onion masala paste, turmeric powder and cook on medium flame until the raw fragrance is gone.
- Now add red chilli powder, garam masala powder, cumin powder and dry coriander powder. Cook this masala for 4 minutes minutes, If it gets dry, add some water and cook again.
- Now, add Tomato paste and mix well. - Now add Cashew paste and 2 tablespoons of water and mix well so that it doesn't becomes lumpy. - Add Salt to taste and cook covered for 5 minutes - Now add Paneer pieces and coat well with masala. Add half a cup water and cook covered on low heat for 2 minutes.
- The paneer gravy for layering Biryani is ready Now add coarsely crushed fenugreek leaves and cream and mix well.
- Heat a big wok add oil, crackle cumin seeds, add mix sautéed vegetables, rice biryani masala and mix well on a medium flame for 2 minutes. - Switch off the flame.
- Layering of biryani. - Take a large deep biryani pan for layering Biryani. - Smear the dish with Ghee bottom and the sides. - Put half of Paneer gravy and some brown onions.
- Add half quantity cooked rice and make a rice layer. - Add some saffron milk, browned onions and chopped coriander leaves. This completes the first layer.
- Place a lid or a foil and cook on high heat for 3 minutes on high heat, then cook on low heat for 3 minutes - Now remove the foil. Be careful of heat trapped inside.
- Juicy and moist Paneer Makhani Biryani is ready to be served. - Serve hot with mix vegetable raita or Burani raita or can relish without any accompaniments too.
The dishes are noticeably creamy thanks to the. Paneer makhani (also called paneer butter masala) is a slightly sweet creamy dish of paneer, originating from the Indian subcontinent, in which the gravy is prepared usually with butter (makhan), tomatoes, cashews or cream. Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice.
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