Paneer Makhani Biryani

Biriyani is one of the most desired dishes across the world. Biriyani originates from the Southeast Asian region, namely from India, and is now a popular meal across the globe.

Paneer Makhani Biriyani is great for a vegetarian choice of biriyani, and you can easily make it by using the ingredients present in every Asian household.

Check out the ingredients and preparation method below for the yummy Paneer Makhani Biriyani.

Ingredients

·         1 cup Basmati rice

·         4 teaspoons of pure Cow’s Ghee

·         2 teaspoon Ginger Garlic Paste

·         2 large onions sliced into rings

·         2 teaspoon Biryani Masala

·         3 teaspoon Lemon juice

·         Salt to taste

·         200-gram Paneer cut into medium-sized cubes

·         1 teaspoon Turmeric powder

·         1 teaspoon Red Chili powder

·         2 teaspoon Homemade tomato puree

·         4 teaspoon Greek Yoghurt

·         1 teaspoon Lemon juice

·         2 teaspoon vegetable Oil

Preparation Method

•         Wash the rice and then soak it for 10 minutes.

•         Now heat a bottomed pot with adequate boiling water and add rice for cooking. Turn off the oven just before the grain is fully cooked.

•         Spread it on a platter and wait for it to cool.

•         Take a clean and sharp knife and start dicing the paneer into medium-sized cubes. Separately, in a big mixing bowl, add and mix together the turmeric powder, red chili powder, tomato puree, lemon juice, curd, and salt. Coat the paneer cubes using this masala and let it rest for a short while, around 5 minutes.

•         Add sufficient amounts of oil to the frying pan and let it heat well. Once the oil is heated, you can start frying the masala-coated paneer cubes for around 5-8 minutes until it turns golden brown. Remove the paneer cubes from the pan and lay it aside to cool down.

•         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 brown and remove.

•         Into the same wok, scoop in the rice, biryani masala, 3/4 fried onions, and cook for a few minutes till all the ingredients have mixed in well.

•         The final step is layering the biryani. Add the rice in a serving dish, then top it with the paneer mixture and garnish it with the remaining fried onions for a lovely finish. Now your paneer makhani biriyani is ready to be served.

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