Paneer Makhani Biryani

Prep: 10 mins

Prep: 10 mins

Cook: 30 Mins

Cook: 30 Mins

Total Time: 40 mins

Total Time: 40 mins

Yield: 2 Servings

Yield: 2 Servings

INGREDIENTS:

For Rice

  • Daawat Biryani Rice – 1½ cups
  • Water – 6 cups (for boiling)
  • Salt – 1 tsp

For Paneer Makhani Gravy

  • Paneer (cubed) – 250 g (about 1½ cups)
  • Ghee – 2 tbsp
  • Butter – 2 tbsp
  • Oil – 1 tbsp
  • Onion (finely chopped) – 1 cup
  • Tomato puree – 1½ cups
  • Cashew paste – ¼ cup
  • Ginger-garlic paste – 1 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Garam masala – 1 tsp
  • Kasuri methi (crushed) – 1 tsp
  • Fresh cream – ¼ cup
  • Salt – to taste
  • Water – ½ cup (as needed)

For Layering & Dum

  • Fried onions – ½ cup
  • Fresh coriander leaves (chopped) – ¼ cup
  • Fresh mint leaves (chopped) – ¼ cup
  • Saffron strands – 10–12
  • Warm milk – ¼ cup
  • Ghee – 1 tbsp

Cook:

  1. Wash and soak Daawat Biryani Rice.
  2. Parboil the rice until about 80% cooked.
  3. Heat ghee and sauté paneer cubes until lightly golden.
  4. Prepare the Paneer Makhani gravy by cooking onions, tomatoes, spices and nuts.
  5. Combine paneer into the makhani gravy.
  6. Layer rice and paneer makhani gravy in a pot.
  7. Add fried onions, coriander and mint between layers.
  8. Drizzle saffron milk over the top.
  9. Cover and cook on low heat (dum) till flavours meld and rice finishes cooking.
  10. Serve hot.