- In a large pan, boil 7-8 cups of water. For 1.5 cups of rice. When water begins to boil, add Cloves and Green Cardamom. Add Cinnamon stick, Bay leaf, 2-tsp Salt, 1-tsp Cooking Oil. You can Oil with Ghee. Add rice to water. Strain well before adding to water. Cook on medium-high heat until rice gets cooked till 90%. We have cooked rice for 7-8 minutes.Strain cooked rice and spread in a large plate. Spread rice in a large plate. Now, we will make Tomato paste. In a large pan, put tomatoes. Add green cardamom, mace, cumin seeds, cloves, star anise and cinnamon sticks, black peppercorns. Add ½ cup of water, pinch of Sugar. Allow water to boil on high heat. Reduce the heat and cook covered. We have cooked tomatoes on low heat for 15 mins and it has become soft now. Remove from heat. Strain water and allow the masala to cool down completely. Make a fine paste of tomatoes and masala. We will now make 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. Now we will fry Paneer pieces in a pan in 4 tbsp Oil. Fry on medium heat until it becomes lightly brown.Remove from Oil. Add 2-tbsp Cooking Oil in a pan and let it heat. Add 1-tbsp butter. We are now making Makhani gravy and butter. Add Bay leaf, Onion masala paste. Add Turmeric powder and cook. We have cooked masala paste on medium-high for 5 mins. Add red chili powder, garam masala powder, cumin powder and dry coriander powder. Cook this masala for few mins. We have cooked masala for 3-4 mins. Now, add Tomato paste and mix well. Now add Cashew paste.Adding thick cashew to pan will make it lumpy. Add 2 tbsp water, Salt to taste. Now, we need to cook masala paste. Cover and cook. We have cooked masala for 6 mins. We can see oil oozing out from sides of the pan. Add ¼th tsp Sugar to balance flavors of gravy. Now add Paneer pieces and coat well with masala. Add ½ cup water. Cover and cook on low heat for 2 mins. Uncover after 2 mins. Now add coarsely crushed roasted fenugreek leaves and mix well. Add 2 tbsp fresh cream and mix well. Remove from heat. Let's now layer the biryani. Take a large Handi for layering Biryani. Smear the Handi with Ghee- bottom and the sides. Put half of Paneer gravy. Add some brown onions. Add half quantity cooked rice. Remove whole spices before adding rice to pan. Make a rice layer. Add some saffron milk. Add brown onions and chopped coriander leaves. This completes the first layer. Similarly, make second layer. Layering is now complete. After 3 mins, transfer the Handi on iron griddle and cook on low heat. We have cooked on Dum for 7 mins on low heat. Let's remove the foil. Be careful of heat trapped inside. Juicy and moist Paneer Makhani Biryani is ready to be served.
Paneer makhani dum biryani
#myrecipe
By Chandana Guptha
Feb, 22nd
585
Servings
4 persons
Cook Time
30 minutes
Ingredients
27
- 29
Ingredients
- Paneer
- Bay leaf
- Turmeric powder
- Red chilli powder
- Garam masala
- Corinader powder
- Cumin powder
- Salt
- Sugar
- Fenugreek leaves
- Rice
- Cinnamon
- Cloves
- Cardamom
- Bay leaf
- Onion
- Ginger Garlic
- Green chillies
- Coriander
- Cashew
- Tomato paste
- Pepper
- Star anise
- Mace
- Saffron
- Ghee
- Cream
- Butter
- Oil
