Easiest Way to Make Homemade Paneer Makhani Biryani

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We hope you got benefit from reading it, now lets go back to paneer makhani biryani recipe. You can have paneer makhani biryani using 41 ingredients and 17 steps. Here is how you do it.

The ingredients needed to cook Paneer Makhani Biryani:

1. Prepare 1 1/2 Cup of Long Grain Basmati Rice.
2. Get 300 grams of Cottage Cheese Cubes.
3. You need 2 of Bay Leaves.
4. Provide 1/4 teaspoon of Turmeric Powder.
5. Take 2 teaspoon of Kashmiri Red Chilli Powder.
6. You need 1/2 teaspoon of Garam Masala Powder.
7. You need 1 teaspoon of Dry Coriander Powder.
8. Get 1 teaspoon of roasted Cumin Powder.
9. You need to taste of Salt.
10. Take 1 teaspoon of Sugar.
11. Prepare 1 teaspoon of dried fenugreek leaves.
12. Get 4 of Green Cardamom.
13. Prepare 3-4 of Cloves.
14. Use 1 of Bay Leaf.
15. Get 1/2 inch of Cinnamon stick.
16. Get of For Onion Masala Paste.
17. Use 1 of Larg Onion chopped.
18. Get 5-6 of Garlic cloves.
19. You need 1 1/2 inch of Ginger.
20. Use 2 of Green Chilies.
21. Take 2 tablespoons of chopped Fresh Coriander Leaves.
22. You need of For the Cashew Paste.
23. Provide 1/4 cup of Cashewnuts soaked in lukewarm water.
24. Take of For Tomato Paste.
25. Take 3 of medium size Tomatoes chopped.
26. You need 2 of Cloves.
27. Use 1/4 teaspoon of Black Pepper corns.
28. You need 1 inch of Cinnamon stick.
29. Get 1 teaspoon of Cumin Seeds.
30. Get 3 of Green Cardamom.
31. You need 2 of Mace.
32. Prepare 1 cup of mix vegetables chopped and sauted in 1 teaspoon oil.
33. Use 1 teaspoon of biryani masala.
34. Provide of For Layering.
35. You need 1/4 cup of Fresh Coriander Leaves-finely chopped.
36. You need 1/2 Cup of Browned Onions.
37. You need 8 of Saffron threads soaked in 2 tablespoons lukewarm milk.
38. Use 2 teaspoon of Ghee.
39. Provide 2 tablespoons of Fresh Cream.
40. Provide 1 teaspoon of Butter.
41. Get 2 teaspoon of Cooking oil.

Instructions to make Paneer Makhani Biryani:

1. First of all rice should be washed and cleaned thoroughly and soaked for 30 minutes in clean water..
2. 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%..
3. Strain cooked rice and spread in a large plate. This prevents grains from sticking together in Biryani..
4. 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..
5. 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..
6. 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..
7. We have soaked cashewnuts in lukewarm water. Make a thick Cashew paste. All 3 pastes are now ready..
8. 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..
9. 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..
10. 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..
11. 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..
12. The paneer gravy for layering Biryani is ready Now add coarsely crushed fenugreek leaves and cream and mix well..
13. Heat a big wok add oil, crackle cumin seeds, add mix sauted vegetables, rice biryani masala and mix well on a medium flame for 2 minutes. Switch off the flame..
14. 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..
15. 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..
16. 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..
17. 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..

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