Recipe Of The Day: Make Makhani Paneer Biryani at home, very easy recipe
Makhani Paneer Biryani is a flavorful and aromatic rice dish that combines the richness of paneer (Indian cottage cheese) and the indulgent flavors of Makhani sauce. Here's an easy recipe to make Makhani Paneer Biryani at home:
For the Makhani Sauce:
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup cashew nuts, soaked in warm water
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream
- Salt to taste
For the Biryani:
- 2 cups basmati rice, soaked in water for 30 minutes and drained
- 200 grams paneer, cubed
- 1 onion, thinly sliced
- 1 green chili, slit
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1/2 teaspoon biryani masala powder
- 1/4 teaspoon saffron strands, soaked in 2 tablespoons of warm milk
- 2 tablespoons ghee (clarified butter)
- Salt to taste
- Water as needed
In a large pan, heat the butter over medium heat. Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for a minute until fragrant.
Add the tomato puree and cook until the mixture thickens and the oil separates from the sides.
Drain the soaked cashew nuts and blend them into a smooth paste using a blender or food processor. Add this cashew paste to the tomato mixture and mix well.
Stir in the red chili powder, turmeric powder, garam masala, and salt. Cook for a couple of minutes.
Lower the heat and add the heavy cream. Mix well and simmer for a few minutes until the sauce thickens. Set aside.
In a separate large pot, bring water to a boil. Add salt and the soaked and drained basmati rice. Cook the rice until it is 70-80% cooked. Drain the rice and set aside.
Heat ghee in a deep pan or pot. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set aside for garnishing.
To the remaining fried onions in the pan, add the paneer cubes, green chili, chopped mint leaves, and chopped coriander leaves. Mix well.
Layer half of the cooked rice over the paneer mixture. Sprinkle half of the biryani masala powder and half of the saffron milk over the rice.
Spread the Makhani sauce evenly over the rice layer.
Layer the remaining rice over the sauce and sprinkle the remaining biryani masala powder and saffron milk.
Cover the pot with a tight-fitting lid and cook on low heat for 10-15 minutes to allow the flavors to meld together and the biryani to fully cook.
Once done, fluff the rice gently with a fork, ensuring the paneer pieces are evenly distributed.
Garnish with the reserved fried onions.
Your Makhani Paneer Biryani is now ready to be served. It pairs well with raita (yogurt-based side dish) or a refreshing cucumber and mint salad. Enjoy the delightful flavors and aromas of this delicious biryani!