Written recipe - Paneer Makhani Biryani Prep time: 30-35 minutes Cooking time: 1 hour 30 minutes Serves: 5-6 people Ingredients: Birista: ONION 3 LARGE (SLICED) Makhani Gravy: BUTTER 3 TBSP OIL 1 TSP WHOLE SPICES CUMIN SEEDS 1/2 TSP CINNAMON 2 INCH BAY LEAF 1 NO. GREEN CARDAMOM 2 NOS. ONION 1 LARGE SIZE. (SLICED) TOMATO 4 NOS. (ROUGHLY CHOPPED) GARLIC 15 CLOVES GINGER 2 INCH GREEN CHILLI 1 NO. CORIANDER STEM A HANDFUL CASHEW 15 NOS. POWDERED SPICES CORIANDER POWDER 1 TSP KASHMIRI RED CHILLI POWDER 1 TBSP TURMERIC POWDER 1/4 TSP GARAM MASALA 1/4 TSP SALT TO TASTE SUGAR A LARGE PINCH HOT WATER AS REQUIRED CURD 3 TBSP WATER AS REQUIRED Paneer: OIL 1-2 TBSP PANEER 500 GRAMS (CUBES) SALT A PINCH Soaking: BASMATI RICE 500 GRAMS WATER AS REQUIRED Rice Boiling Water: WHOLE SPICES BAY LEAF 1 NO. CARAWAY SEEDS 1 TSP BLACK PEPPERCORNS 3-4 NOS. STAR ANISE 1 NO. GREEN CARDAMOM 3 NOS. CLOVES 3 NOS. GREEN CHILLI 1 NO. LEMON JUICE 1 TSP (ADD THE SLICE) SALT AS REQUIRED Layering: GHEE 2 TSP POTATO 2 NOS. (THINLY SLICED) SALT A PINCH BIRYANI MASALA A PINCH FRESH CREAM 2-3 TBSP ROASTED KASURI METHI POWDER A PINCH FRESH CORIANDER AS REQUIRED (CHOPPED) MINT AS REQUIRED (CHOPPED) SAFFRON WATER A FEW TABLESPOONS BUTTER 2 TBSP (SMALL CUBES) BIRISTA 80% Method: Before starting any of the cooking processes you can wash & soak the basmati rice as you need to soak them for an hour at least, otherwise you can also do it after making the birista, makhani gravy & fried paneer. Wash the rice gently in a large bowl & discard the water, repeat this process until the added water turns clear then let it soak. Set a deep pan over high flame & pour in the oil to fry the onions, the oil should not be too much, heat the oil until it gets moderately hot. Add the sliced onions into the oil & stir well, fry the onions until they turn light golden brown while stirring them frequently, you will need to adjust the flame as the onions start to change their colour. Once the onions are almost about to turn light golden brown, remove them from the hot oil using a spider & squeeze out the excess oil by pressing it using a spatula then transfer the fried onions onto a tissue paper lined plate & spread them apart using forks, dab them from the top using a tissue paper if required to remove all the remaining excess oil & the birista is ready. To make the makhani gravy, set a kadhai over high flame, add butter & oil & let it heat up. Add all the whole spices, onion, tomato, garlic, ginger, green chilli, coriander stem, cashew, powdered spices, salt & sugar, stir well & cook over high flame for 2 minutes. Add hot water, cover & cook over medium flame until the tomatoes turn completely soft & mushy, then remove the lid & let the mixture cool down completely. Then discard the whole spices & add it into a mixer jar along with curd & very little water & grind it into a fine puree. Shallow fry the paneer in a pan until it turns light golden brown from 2 sides then transfer it into a bowl & set it aside. In a large stock add water to boil the rice & let it come to a rolling boil, then add all the whole spices along with, green chilli, lemon juice & salt (make sure you add enough, the water should taste salty), let the water boil until you make the base layer of the biryani. Take a large thick bottomed vessel, spread some ghee & place the potato slices, season them with some salt & biryani masala. Further add the prepared makhani puree, save some, then arrange the paneer prices & add the remaining makhani gravy. Add fresh cream, biryani masala, roasted kasuri methi powder & 80% of the birista, a handful of fresh coriander & mint. At this stage, you can strain the boiling water to discard the whole spices then add the soaked rice & boil them until 80% cooked. Once cooked, strain & add the rice over the layered base & use a fork to spread it evenly. Add saffron water, small cubes of butter, birista, mint & fresh coriander. Keep the wet muslin cloth over the rim of the handi & place a lid over it, then place a tawa underneath the handi & place a heavy object on the lid. Switch on flame to high & let the tawa & handi get hot for 10 minutes then lower the flame & dum cook the biryani for 10-15 mins Switch off the flame & let the biryani rest for at least 30 mins Once rested , the delicious paneer makhani dum biryani is ready, you can open the lid & serve the biryani with some salad & raita.
Very nice recipe.. have been using n enjoying ur so many veg recipes since last 5 years. Pls do let us know if we shud use a drop of "Kewra" essence in the preparation of Biryani ??
😍😍😍😋 looks so appetising👌👌👌... The Makhani gravy looks so smooth, silky, and velvety... The paneer cubes are so fresh and soft..can feel the softness just by looking at it . The way you explain minute details is so amazing and very helpful. The rice grains also are separated beautifully.. it's an absolute winner.... And the best part is that you savour it with your hands in the end.. cannot enjoy food in a better way than this😊👍..thank you chef..😊
After watching your instagram story i was waiting for this recipe since the morning to try it today but you uploaded little bit late so i made butter chicken with your recipe and my family love it I'll surely try this recipe on sunday ❤😊 thank you for sharing such amazing recipes chef 😇
Wow!! Looking so good 😋 your really pro max legend level in biryani making and I love that.. but can you please tell me which specific brand of long grain rice you use for this recipe... as far as I know it's not lose rice from local market I guess.. please do share it.. thanks for this beautiful recipe and top notch yfl team here ❤
The first video i saw urs was the old paneer makhani biriyani i remember that i saw that like a month or two later of upload and i even made that recipe and literally loved it and now the new version ill make it again
Waooo,Sanjoyt Bhai what a mouth waterry recipe . Aur bhai starting ki kya lajwab music 🎶 , this like❤ only for editor (Akshay & Manas) of the o yfl team only .😊
It looks so cool!!😍😍 You shared a recipe of homemade biryani masala a while ago and I tried it!! I must say the results were significantly better than a store bought spice mix! I got so addicted to that homemade biryani masala taste that nowadays I always prefer to do it by myself😁❤ Anyway it feels safe to eat this way than the banned spice brand´s products.
Bhaiya agla video CHICKEN POKOLA Banaye.. Or mein APKA boht bala faaan hun or har ek video watch karta or bohut kuch sikhne ko milta hai Mera request hai Agla video chicken pokola bala banaye
