Paneer Malai Makhani Biryani Recipe
Paneer Malai Makhani Biryani is a delicious and easy-to-make dish that brings together the rich and creamy flavors of paneer malai makhani with the aromatic spices of biryani. This one-pot meal is perfect for both busy weekdays and festive occasions, offering a delightful combination of tangy, spicy, and buttery tastes. The recipe is a hit with everyone, making it an ideal choice for family dinners or impressing guests. Whether you’re looking to create a comforting meal or treat your loved ones to something special, this vibrant biryani is sure to leave everyone satisfied and asking for more.
Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Ghee | 4 teaspoons |
| Ginger garlic paste | 2 teaspoons |
| Onion (sliced) | 2 medium |
| Biryani masala | 2 teaspoons |
| Lemon juice | 3 teaspoons |
| Salt | To taste |
| Paneer (Homemade cottage cheese), cubed | 200 grams |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Homemade tomato puree | 2 teaspoons |
| Hung curd (Greek yogurt) | 4 teaspoons |
| Oil | 2 teaspoons |
| Ginger garlic paste | 1/2 teaspoon |
| Lemon juice | 1 teaspoon |
Preparation Time: 30 minutes
Cook Time: 40 minutes
Instructions
-
Prepare the Rice
Begin by washing the basmati rice thoroughly and soaking it for about 10 minutes. In a heavy-bottomed pot, bring enough water to a boil. Add the soaked rice to the pot and cook it until it is almost fully cooked (the grains should remain slightly firm). Drain the rice and spread it on a platter to cool. -
Prepare the Paneer
Cut the paneer into barfi-shaped cubes. In a wide glass bowl, combine red chili powder, turmeric powder, tomato puree, hung curd, lemon juice, and salt. Add the cubed paneer to this mixture and coat the pieces well. Let the paneer marinate for about 5 minutes. -
Fry the Paneer
Heat oil in a frying pan over medium heat. Once hot, add the marinated paneer cubes and fry them until they turn golden brown on both sides, about 5 to 8 minutes. Once fried, remove the paneer from the pan and set aside. -
Flavor the Rice
In a separate bowl, sprinkle lemon juice and salt over the cooked rice. Gently run a fork through the rice to fluff it up without breaking the grains. This will evenly distribute the flavors and keep the rice light and fluffy. -
Fry the Onions
Heat ghee in a large wok or frying pan on low heat. Add the sliced onions and fry them until they turn golden brown. Once fried, remove them from the pan and set aside. These onions will be used for layering the biryani. -
Assemble the Biryani
In the same wok, add the cooked rice along with 3/4 of the fried onions and the biryani masala. Gently toss the rice and onions to combine, letting the spices coat the rice evenly. Cook the mixture for about 1 to 2 minutes on low heat to allow the flavors to meld together. -
Layer the Biryani
To layer the biryani, spread the cooked rice on a serving platter. Then, add the marinated paneer mixture on top of the rice. Garnish with the remaining fried onions for an added crunch and richness. -
Serve
Serve the delicious Paneer Malai Makhani Biryani hot, paired with refreshing Boondi Raita and a crisp Kachumber Salad. This flavorful biryani is sure to make for an unforgettable meal on any weeknight or special occasion.
Enjoy the creamy richness of paneer and the aromatic spices in every bite of this Paneer Malai Makhani Biryani! It’s an indulgent treat that brings warmth to your dinner table, perfect for those moments when you want something extra special yet comforting.
