RecipesMakhni Paneer Biryani

Ingredients
  • 2 tbsp butter
  • 1 tsp cumin seeds
  • 1 onion pureed approx 1 cup after pureed
  • 1/2 cup tomato puree
  • 1 tsp ginger-garlic paste
  • 1.5 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 tsp tandoori masala
  • 2 tsp sugar
  • 1.5 tsp salt
  • 4 tbsp milk, lukewarm
  • 5 saffron strands
  • 8 oz paneer, cut into cubes
  • 1 tbsp dried fenugreek leaves, kasoori methi
  • 10 whole cashews.
  • 2 tbsp cilantro, finely chopped
  • 1.25 cup water, divided (1 + 1/4 cup)
  • 1 cup basmati rice washed and soaked for 20 minutes
Description

If you're looking for a delicious and hearty dish, try Paneer Makhni Biryani. Made with layers of creamy paneer and fragrant spices, this dish is sure to fill you up. Whether you're cooking for yourself or hosting a feast for friends, this biryani is sure to please.

Directions

1

Heat the pressure cooker and melt the butter.

2

Then add the cumin seeds, onion paste, and ginger-garlic paste.

3

Cook until the raw smell goes off. It took me about 8 minutes.

4

Next add the tomato puree, red chili powder, garam masala, tandoori masala, sugar, and salt — Cook for 3 to 4 minutes.

5

Then add the chopped paneer and kasoori methi. Mix well.

6

Now add the cashew puree.

7

Followed by 1 cup of the reserved water used for rinsing the mixer jar and the rice, coriander and saffron milk.

7

Mix gently

8

Close the pressure cooker lid and put the weight on.

9

Cook for one whistle and after one whistle, reduce the heat to low and cook for 5 minutes. Then turn off the heat.

10

Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes.

11

Then fluff it with a fork and serve warm with raita.

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