Makhni Paneer Biryani Recipe

Name: Makhni Paneer Biryani Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 250 gms paneer cubes; 3 cups ghee/ clarified butter; 2 tbsp whole spices; 1 large onion, finely chopped; 3 tbsp butter; 2 cups fresh tomato puree; 2-3 Green chillies; 3-4 Garlic cloves; 1 tbsp ginger (chopped), peeled; 1 tsp turmeric powder; 1 tsp cumin-coriander powder; 1 tsp tandoori masala; 1/2 tsp cardamom powder; 1 tsp sugar; 1/4 cup cashew paste; 1/2 cup cream; to taste salt; 6 cups basmati rice (cooked); 1 cup onions, fried; 1/2 cup almond slivers; 1/2 cup mint and coriander, chopped

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Makhni Paneer Biryani is a delicious and flavorful dish that combines the rich and creamy taste of Makhni gravy with the aromatic and spicy flavors of biryani. This dish is a perfect blend of North Indian and South Indian cuisine, making it a popular choice among food lovers.

Contents

Makhni Paneer Biryani Recipe Ingredients Directions

To prepare Makhni Paneer Biryani, first, cook the rice and keep it aside. Then, prepare the Makhni gravy by blending tomatoes, onions, and spices, and cooking it with cream and butter. Add paneer cubes to the gravy and let it simmer for a few minutes.

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Makhni Paneer Biryani Recipe

Recipe by RecipesVillaCourse: DinnerCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

452

kcal

Paneer Biryani Recipe: Fried paneer cubes doused in a luscious creamy gravy, layered with rice and cooked ‘dum’ style. A perfect biryani recipe for vegetarians and a paneer lover’s delight!

Ingredients

250 gms paneer cubes
3 cups ghee/ clarified butter
2 tbsp whole spices
1 large onion, finely chopped
3 tbsp butter
2 cups fresh tomato puree
2-3 Green chillies
3-4 Garlic cloves
1 tbsp ginger (chopped), peeled
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste
1/2 cup cream
to taste salt
6 cups basmati rice (cooked)
1 cup onions, fried
1/2 cup almond slivers
1/2 cup mint and coriander, chopped

Directions

Sear the paneer cubes in ghee. Then season it to taste and set aside.
In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace.
As the spices crackle, add the chopped onions, green chillies, ginger garlic and fry for 2 minutes.
Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
Then add the cashew paste and cream. Season to taste.
Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.

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