Paneer Makhani Biryani: If you want to make something special for dinner then try Paneer Makhani Biryani..

Are you bored with the same old food and want to try something new and tasty? If so, consider adding Paneer Makhani Biryani to your dinner menu this time. It's not just a dish, but a beautiful combination of flavors, aromas, and heartwarming spices. The creamy gravy of Paneer Makhani and the aromatic magic of Biryani make it a favorite.

Servings: 2

Ingredients:

Tomatoes - 4
Onions - 2
Ginger-garlic paste - 1 teaspoon
Cheese - 200 grams

Cashews - 15-20
Butter - 2 tablespoons
Oil - 1 tablespoon
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Kasuri methi - 1 teaspoon
Honey or sugar - 1 teaspoon
Salt - to taste
Basmati rice - 1.5 cups
Water - 3 cups
Bay leaf - 1
Cinnamon - 1 piece
Green cardamom - 2
Cloves - 2
Saffron - 1 pinch (soaked in milk)
Mint and coriander leaves - finely chopped
Ghee - 2 tablespoons
Onion - 1 (fried)

Method:

Heat some oil and butter in a pan. Add onion, tomato, cashew nuts, ginger-garlic paste, and a little salt, and cook until soft.
Let the mixture cool and then grind it well to form a smooth paste.
Add a little more butter to the same pan and add the paste back in. Add red chili, coriander, and garam masala, mixing well.
Now add paneer pieces, kasuri methi, and honey or sugar, mix well, and cook for 2-3 minutes. Your makhani gravy is ready.
Soak the rice for 30 minutes. Heat the ghee in a large pot. Add bay leaves, cinnamon, cardamom, and cloves, and fry.
Now add the rice and water. Add salt, mix, and cook the rice until 80% cooked.
Spread a layer of makhani gravy at the bottom of a large pot or handi.
Now add a layer of half-cooked rice on top.

Sprinkle some fried onion, mint, and coriander leaves on top.
Add another layer of makhani gravy and spread the remaining rice on top.
Finally, add saffron milk, fried onions, and mint and coriander leaves, and cover the pot.
Simmer over low heat for 15-20 minutes to allow all the flavors to meld.
Before serving, gently stir the biryani to ensure the gravy and rice are well combined. Serve hot with raita or salad.

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