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Makhni Paneer Biryani

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Ingredients

Adjust Servings:
250 g paneer cubes
3 cups ghee
2 tbsp whole spices
2 tbsp whole spices
3 tbsp butter
2-3 green chilies
3-4 cloves garlic
2 cups fresh tomato puree
1 tbsp ginger – chopped and peeled
1 tsp turmeric powder
1 tsp cumin powder
1 tsp tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste
1/2 cup cream
salt to taste
salt to taste
1 cup onions – fried
1/2 cup almond slivers
1/2 cup mint and coriander – chopped

Nutritional information

2526
calories
307.86 g
carbohydrates
114.58 g
protein
105.25 g
fat
912 mg
sodium
381 mg
cholesterol

Makhni Paneer Biryani

Features:
  • Veg
Cuisine:
  • 1 hr
  • Serves 4
  • Easy

Ingredients

How to make Makhni Paneer Biryani

  1. Sear the paneer cubes in ghee.
    1. Season to taste and set aside.
  2. Add the whole spices: cinnamon, mace, cloves, black cardamom, green cardamom, and black peppercorns in the same pan.
  3. Add the chopped onions, green chilies, ginger garlic, once the spices start to crackle.
    1. Cook for 2 minutes.
  4. Add the powdered masalas and tomato puree.
    1. Simmer for 10 minutes.
  5. Add the cashew paste and cream.
  6. Season to Taste
  7. Add the paneer into the gravy.
    1. Simmer gently for 6 - 8 minutes.
  8. Layer the paneer and rice alternatively Using a greased baking dish or handi.
    1. Garnish with nuts, fried onions, fresh mint, and coriander.
    2. Cover with aluminum foil.
    3. Serve hot.

Trivia

Makhni comes from the word, "Makkhan" which means butter.

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