About the Recipe
Here’s my take on Paneer Makhani Biryani - layered with love and packed with flavour!
1️⃣ Fluffy, Fragrant Rice
2️⃣ Crispy, Golden Birista
3️⃣ Creamy, Spiced Makhani Gravy
4️⃣ Carefully Layered for that Perfect Bite
Ingredients
For Rice:
Rice: 500gm
Shahi Jeera: 1 tsp
Bay Leaf: 1 pc
Cloves: 2 pc
Elaichi: 2 pc
Black Peppercorns: 1/4 tsp
Star Anise: 1 pc
Lemon: 1/2 pc
Salt to taste
For Gravy:
Curd: 1 cup
Turmeric Powder: 1/2 tsp
Kashmiri Chilli Powder: 1 tbsp
Coriander Powder: 2 tsp
Cumin Powder: 1/2 tsp
Besan: 1 tbsp
Butter: 3-4 tbsp
Cumin: 1 tsp
Hing: 1/2 tsp
Bay Leaf: 1 pc
Black Peppercorns: 1/2 tsp
Cinnamon: 1/2 inch
Cloves: 2 pc
Green Cardamom: 2 pc
Black Cardamom: 1 pc
Onion: 2 pc
Ginger: 1 inch
Garlic: 5-8 pods
Green Chilli: 3 pc
Coriander Stem: Handful
Tomato: 4-5 pc
Cashews: 10-12 pc
Salt to taste
Water
Shahi Paneer Masala: 1 tbsp
Kasuri Methi: 1 tsp
Cream: 1/4 cup
Coriander Leaves
For Frying:
Onions: 3 pc
Paneer: 500gm
Ghee
Preparation
Step 1
Wash and soak rice in water for 1 hour.
Step 2
Boil the soaked rice in water along with the whole spices mentioned in the ingredient list. Boil rice till 80% done. Leave them spread over on a surface.
Step 3
Take a bowl with curd, add powdered spices and besan. Whisk well.
Step 4
Take a kadai, add butter and whole spices. Stir.
Step 5
Add onion, ginger, garlic, green chilli, coriander stem and let it cook for 3-4 mins.
Step 6
Add the curd-spice mix prepared above. Mix well and cook.
Step 7
Once oil starts rising, add tomatoes, cashew, salt, water and let it cook for 15-20 mins.
Step 8
Once cooked, let it cool down. Blend to a smooth texture.
Step 9
Now take a kadai, add oil, shahi paneer masala, kasuri methi and roast them for a few seconds. Then, add the makhani gravy (blended puree), coriander leaves and cream. Your Makhani Gravy is ready.
Step 10
Fry sliced onions and paneer cubes in ghee till golden brown.
Step 11
Now start the layering. First add the gravy at the bottom followed by paneer, fried onions, cooked rice, coriander leaves and kesar milk. Top again with more fried onions and ghee.
Step 12
Cover with a lid and keep it on top of a tawa on low flame for 15 mins. Optionally, you can seal it with some atta or foil. Serve hot and enjoy!