- Heat the pressure cooker and melt the butter.
- Then add the cumin seeds, onion paste, and the ginger-garlic paste. Cook until the raw smell goes off. It took me about 8 minutes.
- Next add the tomato puree, red chili powder, garam masala, tandoori masala, sugar, and salt — Cook for 3 to 4 minutes.
- Then add the chopped paneer and kasoori methi. Mix well.
- Now add the cashew puree and 1 cup of the reserved water used for rinsing the mixer jar.
- Next add the rice, cilantro and saffron milk. Mix gently.
- Close the pressure cooker lid and put the weight on.
- Cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 2) and cook for 5 minutes. Then turn off the heat.
- Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes.
- Then fluff it with a fork and serve warm with raita.
Paneer makhani biryani
By Namrata Sinha
Mar, 13th
727
Servings
4 persons
Cook Time
50 minutes
Ingredients
16
- 18
Ingredients
- Butter 2 tbsp
- Cumin seeds 1 tsp
- Onion 1
- Tomato puree ½ cup
- Ginger- garlic paste 1 tsp
- Red chilli powder 1.5 tsp
- Garam masala 1 tsp
- Tandoori masala ½ tsp
- Sugar 2 tsp
- Salt 1.5 tsp
- Milk (lukewarm) 4 tbsp
- Saffron strands 5
- Paneer (cut into cubes) 8 oz
- Kasoori methi /Dried Fenugreek leaves 1 tbsp
- Cashews 10
- Cilantro (finely chopped) 2 tbsp
- Water 1.25 cup
- Basmati rice (washed and soaked) 1 cup
Instructions
Notes/Tips
You can turn off the heat after one whistle, but I allowed it to cook for five more minutes for the biryani to absorb all the heavy sauces. It acts as a DUM as well. Enjoy???....
