Delicious Paneer Makhani Biryani Recipe to Spice Up Your Dinner
Are you tired of the same meals and looking for something exciting and flavorful? If yes, then you should definitely try Paneer Makhani Biryani for your next dinner. This dish is not merely a meal; it’s a delightful fusion of flavors, enticing aromas, and comforting spices. The rich, creamy Paneer Makhani paired with the fragrant Biryani makes it a beloved choice.
Servings: 2
Ingredients:
Tomatoes - 4
Onions - 2
Ginger-garlic paste - 1 teaspoon
Paneer - 200 grams
Cashews - 15-20
Butter - 2 tablespoons
Oil - 1 tablespoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Kasuri methi - 1 teaspoon
Honey or sugar - 1 teaspoon
Salt - to taste
Basmati rice - 1.5 cups
Water - 3 cups
Bay leaf - 1
Cinnamon - 1 piece
Cloves - 2
Saffron - 1 pinch (soaked in milk)
Mint and coriander leaves - finely chopped
Ghee - 2 tablespoons
Onion - 1 (fried)
Preparation Method:
Begin by heating oil and butter in a pan. Add chopped onions, tomatoes, cashews, ginger-garlic paste, and a pinch of salt, cooking until soft.
Once cooled, blend the mixture into a smooth paste.
Return the paste to the pan, adding more butter along with red chili powder, coriander powder, and garam masala, stirring well.
Soak the basmati rice for 30 minutes. In a large pot, heat ghee and add bay leaves, cinnamon, cardamom, and cloves, frying briefly.
Add the soaked rice and water, season with salt, and cook until the rice is about 80% done.
Top with fried onions, mint, and coriander leaves.
Add another layer of makhani gravy and the remaining rice on top.
Finish with saffron milk, fried onions, and more mint and coriander leaves, then cover the pot.
Let it simmer on low heat for 15-20 minutes to blend the flavors.
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