Paneer makhani biryani recipe: Diaries made of cheese really enhances the taste of food and when it comes to Makhni Paneer Biryani, then what to say. It is a fusion that gives a wonderful taste by mixing the creamy gravy of Paneer Makhani and aromatic spices of biryani. So let us tell you today the easy and delicious recipe of Makhni Paneer Biryani.
Material
For cheese makhani
Paneer – 250 grams (chopped in cubes)
Tomato – 3 Medium (Peese)
Cashew-10-12 (Soak a paste by soaking in water)
Butter – 2 tablespoons
Ginger-Garlic Paste-1 T Spoon
Red chili powder – 1 tsp
Turmeric – 1/4 T Sprinks
Kasuri Methi – 1 T Spoon (Crush)
Garam Masala – 1/2 tsp
Cream – 2 table spoon
salt to taste
For rice
Basmati rice – 1 cup (soaked 30 minutes)
Tejpatta – 1
Green Cardamom – 2
Clove-2-3
Cinnamon – 1 piece
Salt – 1 tsp
Water – 4 cups
To apply layer
Coriander leaf – finely chopped
Mint leaf – a little
Fried onion – 1/2 cup
Saffron milk – 2 tablespoons (soak saffron in hot milk)
Desi Ghee or Butter – 1 Table Spoon
Method
- Boil water in a large pot. Add bay leaf, cardamom, cloves, cinnamon and salt. Add rice and let it cook for 90%. Keep it aside.
- Heat butter in the pan. Add ginger-garlic paste and fry lightly. Now add tomato puree and cook for 5-7 minutes. Then add cashew paste, red chili powder, turmeric, salt.
- When the masala is cooked well, add paneer. Add the cosmic fenugreek, cream and a little garam masala. Mix and cook on low flame for 5 minutes.
- First apply some ghee in a heavy fried pot.
Lay a layer of rice below. Then add a layer of makhani cheese. Then rice, then paneer-make 2-3 layers like this. Add saffron milk, fried onion, mint, coriander and some ghee from it. - Cover the vessel well and cook on low flame for 10-15 minutes.
