Paneer Makhani Biryani
Ingredients Paneer Makhani Biryani
Boiled Basmati rice – 3 cups
Paneer – 1/2 kg
Cream – 1/2 cup
Cashew paste – 1 cup
Onion finely chopped – 1 cup
Fried onion flakes – 1 cup
Ghee – 4 tbsp
Almonds – 8-10
Butter – 2 tbsp
Tomato puree – 1 cup
Green chilli chopped – 3-4
Garlic cloves – 5-6
Ginger finely chopped – 1 tablespoon
Coriander powder – 1 tablespoon
Turmeric – 1 tsp
Mint leaves – 1 tablespoon
Coriander leaves chopped – 3 tbsp
Cardamom powder – 1/2 tsp
Cinnamon – 2 pieces
Tandoori masala – 1 tablespoon
Large cardamom – 4
Cloves – 5-6
Green cardamom – 8-9
Black pepper powder – 1/4 tsp
Salt – as per taste
To make Paneer Makhani, first take paneer and cut it into small square pieces. Now put ghee in a pan and heat it on medium flame. When the ghee gets hot and melts, add the paneer pieces in it and fry them until their color becomes golden. After this, take out the cheese pieces in a plate and keep them. Now add black cardamom, green cardamom, cloves, cinnamon, black pepper to the remaining ghee and fry all these spices while stirring for about 30 seconds.
After this, add finely chopped onion, garlic, ginger and chopped green chillies to the spices, mix well and fry everything for 2-3 minutes until the color of the onion turns golden. Now add coriander powder, turmeric, tandoori masala and mix well. Then add tomato puree to it and fry for 5 minutes while stirring with the help of a ladle. After this, add cashew paste, cream and salt as per taste and stir.
When the mixture is cooked well and starts releasing oil, add fried paneer to it and cook for more 5-6 minutes. After this turn off the gas. Now take a big vessel and put it on the gas on low flame. First spread one-third layer of rice in the vessel. After this, spread half of the prepared cheese mixture over the rice. After this, once again spread one-third of the rice mixture on top and then spread the remaining cheese mixture on top of the rice in a layer. Finally, make a layer of the remaining rice on the top.
