Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, paneer makhani biryani. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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Paneer Makhani Biryani is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Paneer Makhani Biryani is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have paneer makhani biryani using 41 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Paneer Makhani Biryani:
- Get 1 1/2 Cup Long Grain Basmati Rice
- Prepare 300 grams Cottage Cheese Cubes
- Prepare 2 Bay Leaves
- Prepare 1/4 teaspoon Turmeric Powder
- Take 2 teaspoon Kashmiri Red Chilli Powder
- Prepare 1/2 teaspoon Garam Masala Powder
- Make ready 1 teaspoon Dry Coriander Powder
- Make ready 1 teaspoon roasted Cumin Powder
- Make ready to taste Salt
- Get 1 teaspoon Sugar
- Take 1 teaspoon dried fenugreek leaves
- Prepare 4 Green Cardamom
- Make ready 3-4 Cloves
- Take 1 Bay Leaf
- Prepare 1/2 inch Cinnamon stick
- Take For Onion Masala Paste
- Take 1 Larg Onion chopped
- Get 5-6 Garlic cloves
- Take 1 1/2 inch Ginger
- Take 2 Green Chilies
- Get 2 tablespoons chopped Fresh Coriander Leaves
- Prepare For the Cashew Paste
- Make ready 1/4 cup Cashewnuts soaked in lukewarm water
- Make ready For Tomato Paste
- Make ready 3 medium size Tomatoes chopped
- Take 2 Cloves
- Get 1/4 teaspoon Black Pepper corns
- Take 1 inch Cinnamon stick
- Get 1 teaspoon Cumin Seeds
- Make ready 3 Green Cardamom
- Make ready 2 Mace
- Take 1 cup mix vegetables chopped and sautéed in 1 teaspoon oil
- Make ready 1 teaspoon biryani masala
- Prepare For Layering
- Make ready 1/4 cup Fresh Coriander Leaves-finely chopped
- Prepare 1/2 Cup Browned Onions
- Make ready 8 Saffron threads soaked in 2 tablespoons lukewarm milk
- Make ready 2 teaspoon Ghee
- Prepare 2 tablespoons Fresh Cream
- Make ready 1 teaspoon Butter
- Get 2 teaspoon Cooking oil
One pot meals are very popular nowadays. A delicious and mouth-watering Biryani that is going to fetch great reviews from your family and friends, when you serve them this subtly spiced and moist Paneer cooked in Makhani gravy, layered. 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 Biryani Recipe: Fried paneer cubes doused in a creamy gravy, layered with rice and cooked 'dum' style.
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.
A perfect biryani recipe fro vegetarians and a. Paneer Makhani Biryani by Chef Sanjyot Keer पनीर मखनी बिरयानी की रेसिपी हिंदी में. See great recipes for Biryani (Vegan), Mushroom (veggie) Dum Biriyani too! Paneer Makhani/ Butter Paneer Masala: A guest for Feeding Big and More. Amiran Biryani And Kebab is a Best Restaurant In Mohali, Chandigarh which provides tasty kadai paneer, paneer tikka.
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