Paneer Malai Makhani Biryani Recipe
Total Time: 70 minutes
Cuisine: Indian
Ingredients:
- tomato
- basmati rice
- salt
- hung curd (greek yogurt)
- ghee
- biryani masala
- red chilli powder
- gram paneer
- ginger garlic paste
- onion
- lemon
- turmeric powder
- sunflower oil
Instructions:
- To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes
- Heat a heavy bottomed pot with enough boiling water and add rice for cooking
- Strain the rice just before the grain is fully cooked
- Spread on a platter and cool it
- Cut the paneer in barfi shape
- Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt
- Add the paneer to the mix and coat well
- Leave it for 5 minutesHeat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes
- Cook till paneer turn brown from both the sides
- Remove the cubes from the pan and keep it aside
- Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains
- Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove
- In the same wok, add the rice, 3/4 fried onions and the biryani masala
- Cook for about a minute or two
- Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions
- Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner