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Makhni Paneer Biryani

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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

307.86 g
114.58 g
105.25 g
912 mg
381 mg

Makhni Paneer Biryani

  • Veg
  • 1 hr
  • Serves 4
  • Easy



This makhni paneer biryani hails from Northern India. Makhni dishes are butter based dishes that make up a definitive portion of North Indian cuisine. The dishes are noticeably creamy thanks to the substantial butter based gravy they utilize. This dish is best served hot, and with certain North Indian breads like chapatis (a flatbread) or naan (a leavened flatbread produced in an oven or tandoor). This biryani is also great for vegetarians or people restricted to a non-meat diet.

Health Benefits

Paneer is also known as cottage cheese in the West. It has lots of health benefits thanks to the nutrients it contains. Paneer has protein, calcium, potassium, magnesium, phosphorous, zinc, and selenium. This protein is important for regulating your weight and improving muscle mass. The calcium helps to strengthen your bones and improves your oral health thanks to keeping your teeth strong.  The magnesium actually helps to improve your blood sugar levels and can be good for people suffering from diabetes.

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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.


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

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