Paneer Malai Makhani Biryani Recipe
Experience the rich and decadent flavors of Paneer Malai Makhani Biryani, a mouthwatering vegetarian delight that brings together the creaminess of paneer, the fragrance of biryani spices, and the goodness of homemade ingredients. Perfect for dinner parties or a special weeknight meal, this biryani recipe is a perfect blend of indulgence and nutrition, making it a memorable treat for those who enjoy flavorful and hearty dishes. With protein-packed paneer and aromatic spices, it’s sure to win hearts at your dining table!
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup |
| Ghee (clarified butter) | 4 teaspoons |
| Ginger Garlic Paste | 2 teaspoons |
| Onions, sliced | 2 medium-sized |
| Biryani Masala | 2 teaspoons |
| Lemon juice | 3 teaspoons |
| Salt | To taste |
| Paneer (Homemade Cottage Cheese), cubed | 200 grams |
| Turmeric powder (Haldi) | 1 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Homemade tomato puree | 2 teaspoons |
| Hung Curd (Greek Yogurt) | 4 teaspoons |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 14-16 grams |
| Carbohydrates | 35 grams |
| Fat | 12-14 grams |
| Fiber | 2-3 grams |
| Sugar | 5-6 grams |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
Servings
- Serves: 4
Cuisine
- Cuisine: Indian
- Course: Dinner
- Diet: High Protein Vegetarian
Instructions
-
Prepare the Rice:
Begin by washing the basmati rice thoroughly to remove excess starch. Soak the rice in water for 10 minutes to ensure it cooks evenly. In a heavy-bottomed pot, bring a sufficient amount of water to a boil. Add the soaked rice and cook it until it is just underdone, making sure the grains are not fully cooked. Drain the rice and spread it out on a platter to cool. -
Marinate the Paneer:
Cut the paneer into small cubes, preferably in barfi-shaped pieces for an elegant presentation. In a large glass bowl, combine red chili powder, turmeric powder, homemade tomato puree, hung curd (Greek yogurt), lemon juice, and salt. Add the cubed paneer into this mixture, ensuring that each piece is well coated. Allow it to marinate for at least 5 minutes to absorb the flavors. -
Fry the Paneer:
Heat sunflower 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 5-8 minutes. Once cooked, remove the paneer from the pan and set it aside. -
Season the Rice:
Sprinkle some lemon juice and a pinch of salt over the cooled rice. Gently toss the rice with a fork, being careful not to break the grains. This step adds a fresh zing to the rice while ensuring even seasoning. -
Fry the Onions:
In the same frying pan, heat ghee on low flame. Add the sliced onions and sauté until they turn golden brown and crispy. Remove them from the pan and set aside. These fried onions will be used for garnishing the biryani later. -
Layer the Biryani:
In a large wok, heat the remaining ghee. Add the cooked rice, 3/4th of the fried onions, and the biryani masala. Stir gently for about 1-2 minutes to combine the ingredients and let the flavors infuse into the rice. -
Assemble the Biryani:
To assemble, spread a layer of the spiced rice in a platter. Top it with the marinated paneer mixture and garnish with the remaining fried onions. The combination of flavors and textures will make each bite a delightful experience. -
Serve:
Your Paneer Malai Makhani Biryani is now ready to be served! Pair it with Boondi Raita and Kachumber Salad for a refreshing and balanced meal. This comforting biryani can be enjoyed by itself or as part of a larger spread during special occasions or cozy dinners.
Tips for the Perfect Biryani
- Paneer Choice: Use fresh homemade paneer for the best texture and flavor. It holds up better in the cooking process and absorbs spices more effectively than store-bought varieties.
- Rice: Basmati rice is ideal for biryani due to its long grains and aromatic fragrance. Make sure to cook the rice just short of being fully done to maintain its distinct texture when layered.
- Spices: Adjust the biryani masala and red chili powder to your taste. For a milder version, reduce the amount of chili powder.
- Serving Suggestions: This biryani pairs wonderfully with cool and creamy Boondi Raita, which complements the richness of the dish. The tangy Kachumber Salad, made with chopped cucumber, tomatoes, and onions, adds a refreshing contrast to the meal.
Why You’ll Love This Paneer Malai Makhani Biryani
This recipe is a divine combination of rich and creamy paneer, aromatic biryani spices, and the hearty texture of basmati rice. Whether you’re hosting a dinner party, preparing a festive meal, or simply treating yourself to something special, Paneer Malai Makhani Biryani is sure to impress with its indulgent flavors and satisfying protein-packed ingredients. Perfect for vegetarian diets, it offers a fulfilling meal with a balanced mix of spices, textures, and freshness. With each bite, you’ll be transported to the heart of Indian cuisine, making every meal a celebration!
