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 | Tawa Pulao| 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.
📖 Recipe
PANEER AND VEGETABLE MAKHNI DUM BIRYANI
Ingredients
- 500 g sella basmati Rice
- Salt to taste
- 2 tbsp. o
- il or ghee
- Few drops l
- emon Juice
- 2 tbsp. w
- hole spices such as bay leaves green cardamom, cloves, cinnamon bark, star anise, black cardamom
- 250 g paneer
- cubes
- 300 g s
- teamed assorted vegetables cauliflower, carrots, green beans, green Peas
- ¼ cup c
- apsicum roughly chopped
- ½ cup o
- nion Paste
- 3 tbsp. g
- inger-garlic paste
- 5-6 tbsp. a
- lmond and white poppy seeds paste
- 2 tbsp. r
- ed chilli powder
- ½ tsp. c
- love and cinnamon powder
- 1 tsp. c
- ardamom Powder
- ½ tsp. n
- utmeg Powder
- ½ tsp. black pepper powder
- 2 tbsp. g
- round cumin and coriander
- Salt to taste
- 1 tsp. k
- itchen king masala - optional
- 3 tbsp. p
- lain natural yogurt
- 4 tbsp. s
- ingle or double cream
- 4 tbsp. o
- il or ghee
- 1 tbsp. k
- ewra water
- 3 tbsp.
- cashew nuts
- 3 tbsp. s
- ultana -yellow raisins
- ¼ cup l
- ukewarm milk
- Big pinch saffron threads
- 3-4 tbsp. f
- ried onion
- 2-3 tbsp. m
- int leaves
- 2 tbsp. g
- hee
Instructions
- Soak saffron threads in lukewarm milk and leave it aside
- .
- Clean, wash and soak rice for at least for an hour in cold water.
- Meanwhile, make paneer and vegetable makhani.
- In a thick bottom pan or kadai heat oil or ghee.
- Add onion paste and cook for 5-6 minutes.
- Add ginger-garlic paste and cook for another 3-4 minutes.
- Then add red chilli powder along with all the masala and spice powder and cook for another 2 minutes.
- Now add almond and poppy seed paste and salt.
- Keep stirring, then add plain yoghurt and keep the heat very low.
- Add a couple of tbsp. water.
- Meanwhile, apply little oil or ghee on the paneer cubes and grill for 3-4 minutes on both sides.
- Add paneer and all the vegetables in the gravy.
- Mix gently then add cream and turn the heat off.
- Mix well and add kewra water and leave it aside.
- Now Prepare rice.
- In a large pan or pot add at least 2 LTR water, lemon juice, salt, ghee and whole spices.
- Once the water starts boiling add soaked rice.
- Cook the rice until it's 75% done.
- Drain the excess water of the rice using a colander.
- Grease the heavy bottom pan with the little ghee.
- Now spread the ½ of paneer and vegetable makhani evenly.
- Add the ⅓ of rice on top of the makhani and spread it evenly, sprinkle cashews, sultanas, some fried onions, mint leaves.
- Repeat with another layer of the remaining vegetables, the rest of the rice, cashews, raisins, fried onions and mint.
- Now pour saffron milk and remaining ghee on rice.
- Seal the pan with kitchen foil or pastry and cover with the lid.
- On a stove, first, arrange a flat griddle or tawa , this will prevent the rice from sticking at the bottom.
- Put biryani pan on the griddle and keep heat high for 5 minutes.
- Then reduce the heat totally and cook the biryani for another 15-20 minutes.
- Once done, serve this Biryani hot with salad, raita and papad.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Lucile Coo says
Looks rather delicious. I will have save this and try to make.
Srividhya G says
Cooking as a family is always fun. Seems like you had a fun time. Amazing recipe and those props are really great.
jayashree says
Looks so tasty, nice clicks and the name too.
Soniya saluja says
Oh my goodness!! I love biryani and this recipe is a keeper for sure!
Uma Srinivas says
Looks delicious and nice photography! My family is crazy about biriyani:) I am also planning to post soon:)
End of the fork says
I imagine the aroma of this dish is quite amazing! I've never tried paneer biryani but now I feel I must, and soon! 🙂
Lathiya says
I'm always in for good biriyani..These looks scrumptious..perfectly cooked rice and veggies
Unknown says
I am big fan of biryani. And you gave such royal name to your awesome creation. It looks so delicious, wish I could just dig in 😀
Unknown says
Yum! The photos are so inviting... lovely Jagruti!
Unknown says
What a wonderful combination, Paneer Makhni and Biryani combined into one dish! Flavors must be awesome!
Unknown says
Very well written recipe. Would love to cook it soon.
Catherine says
Gorgeous photos...this looks so good!!