Paneer and Vegetable Makhni Dum Biryani

This Indian classic Paneer and Vegetable Makhni Dum Biryani, is bursting with royal flavours. It is a treat to eat this scrumptious and exotic Biryani. All the aromatic and sweet spices, rich nuts and fats make the dish gratifyingly regal, as well as tasting exquisite.



More Biryani Recipes-> Vegan Oven Baked Butternut Squash and Spinach and Coconut Biryani | Nut Roast Biryani 

Biryani is the ultimate one pot meal, can be described as a 'Kohinoor'! The term 'Biryani' itself has the essence. Biryani can not be made in hurry and surely it can be perfected with lots of practice but is worth every bit of the effort. Long grain fluffy, fragrant rice, flavoured with beautiful and aromatic spice such as saffron is layered with meat or vegetables cooked in rich gravy. Biryani can suit anyone's palate as spicewise, biryani tends to be fairly delicate. In this recipe of mine, Paneer and assorted vegetables are cooked with spices, cream and nut pastes and that is layered with cooked long grained Sella Basmati Rice.

More Rice Recipes-> Coconut and Almond Rice | Biranj-Gujarati Style Sweet Rice | Green Peas and Mint Rice | Beetroot, Tofu and English Mustard Rice | Rice cooked with Whole Spices | Mum's Green Peas and Potato Rice Pilaf/Pulao

Notes:-
Sella Basmati Rice is available in most supermarkets as well as any Asian grocery shop.
I like to use Sella for Biryani because this rice doesn't mush up quickly as normal basmati rice does.

Paneer Vegetable Makhni Dum Biryani,

Mains

Indian

Yield: 6-8 SERVINGS

Author: Hayley Dhanecha

PANEER AND VEGETABLE MAKHNI DUM BIRYANI

This Indian classic Paneer and Vegetable Makhni Dum Biryani is bursting with royal flavours. It is a treat to eat. All the aromatic and sweet spices, rich nuts and fats make the dish gratifyingly regal, as well as tasting exquisite.

prep time: 1 hourcook time: 1 hourtotal time: 2 H

ingredients:

RICE LAYER

• 500g sella basmati Rice
• Salt to taste
• 2 tbsp. oil or ghee
• Few drops lemon Juice
• 2 tbsp. whole spices such as bay leaves, green cardamom, cloves, cinnamon bark, star anise, black cardamom

PANEER AND VEGETABLE MAKHNI

• 250 g paneer cubes
• 300g steamed assorted vegetables (cauliflower, carrots, green beans, green Peas )
• 1/4 cup capsicum roughly chopped
• 1/2 cup onion Paste
• 3 tbsp. ginger-garlic paste
• 5-6 tbsp. almond and white poppy seeds  paste
• 2 tbsp. red chilli powder
• 1/2 tsp. clove and cinnamon powder
• 1 tsp. cardamom Powder
• 1/2 tsp. nutmeg Powder
• 1/2 tsp. black pepper powder
• 2 tbsp. ground cumin and coriander
• Salt to taste
• 1 tsp. kitchen king masala - optional
• 3 tbsp. plain natural yogurt
• 4 tbsp. single or double cream
• 4 tbsp. oil or ghee
• 1 tbsp. kewra water

OTHER INGREDIENTS

• 3 tbsp. cashew nuts
• 3 tbsp. sultana -yellow raisins
• 1/4 cup lukewarm milk
• Big pinch saffron threads
• 3-4 tbsp. fried onion
• 2-3 tbsp. mint leaves
• 2 tbsp. ghee

instructions:

How to cook PANEER AND VEGETABLE MAKHNI DUM BIRYANI

1. Soak saffron threads in lukewarm milk and leave it aside
2. .Clean, wash and soak rice for at least for an hour in cold water.
3. Meanwhile, make paneer and vegetable makhani.In a thick bottom pan or kadai heat oil or ghee.
4. Add onion paste and cook for 5-6 minutes.
5. Add ginger-garlic paste and cook for another 3-4 minutes.
6. Then add red chilli powder along with all the masala and spice powder and cook for another 2 minutes.
7. Now add almond and poppy seed paste and salt.
8. Keep stirring, then add plain yoghurt and keep the heat very low.
9. Add a couple of tbsp. water.
10. Meanwhile, apply little oil or ghee on the paneer cubes and grill for 3-4 minutes on both sides.
11. Add paneer and all the vegetables in the gravy.
12. Mix gently then add cream and turn the heat off.
13. Mix well and add kewra water and leave it aside.
14. Now Prepare rice. 
15. In a large pan or pot add at least 2 LTR water, lemon juice, salt, ghee and whole spices.
16. Once the water starts boiling add soaked rice.
17. Cook the rice until it's 75% done.
18. Drain the excess water of the rice using a colander.
19. Grease the heavy bottom pan with the little ghee.
20. Now spread the 1/2 of paneer and vegetable makhani evenly.
21. Add the 1/3 of rice on top of the makhani and spread it evenly, sprinkle cashews, sultanas, some fried onions, mint leaves.
22. Repeat with another layer of the remaining vegetables, the rest of the rice, cashews, raisins, fried onions and mint.
23. Now pour saffron milk and remaining ghee on rice.
24. Seal the pan with kitchen foil or pastry and cover with the lid.
25. On a stove, first, arrange a flat griddle or tawa , this will prevent the rice from sticking at the bottom.
26. Put biryani pan on the griddle and keep heat high for 5 minutes.
27. Then reduce the heat totally and cook the biryani for another 15-20 minutes.
28. Once done, serve this Biryani hot with salad, raita and papad.
29. Enjoy!

NOTES:

Sella Basmati Rice is available in most supermarkets as well as any Asian grocery shop.
I like to use Sella for Biryani because this rice doesn't mush up quickly as normal basmati rice does.
In Urdu language, fried onions are known as Birista.

Calories
635.05

Fat (grams)
37.95

Sat. Fat (grams)
10.32

Carbs (grams)
69.50

Fiber (grams)
7.62

Net carbs
61.88

Sugar (grams)
23.25

Protein (grams)
10.23

Sodium (milligrams)
480.23

Cholesterol (grams)
35.55

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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