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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Tina Dawson says
I love biriyani! I'll be trying this version soon!
Lisa says
This rice just sounds so delicious with all those spices. I can only imagine what your spice cabinet must look like. Mine is pretty full, but yours has to be off the charts!
Sandi says
This recipe sounds so good....I am loving those plates you found. They really help the rice dish stand out.
Unknown says
This sounds delicious. We love curries in this house, it's definitely made me hungry!
jcookingodyssey says
Thanks!
Mayuri Patel says
I love biryanis full of spices and veggies and the added treat is paneer. Cooking with my daughter is always a memorable event, time well spent bonding together in the kitchen.
jcookingodyssey says
Absolutely 🙂
Simplyfood says
I love biriyani and as you say the key to a perfect one is to have rice that cooks as separate grains.The colour is so vibrant.
jcookingodyssey says
Thanks Nayna.
eat, little bird says
What a beautiful looking dish! I love paneer and biryani but have never thought to combine the two. How delicious!
jcookingodyssey says
Thank you 🙂
Karen Kelly says
I don't make enough Indian food in my house! This looks like something my kids would love. All those flavors look delicious!
jcookingodyssey says
Thanks Karen:) Please do try.
Unknown says
This is a fantastic recipe! I honestly wouldn't have even thought of putting paneer in biryani! Whenever I think of paneer I associate it with a curry or marinating it to grill. Love that I learned a new way to enjoy this! 🙂
jcookingodyssey says
Thanks Joyce Lee 🙂 Hope you make this.
Tina Dawson says
Nothing says 'celebration' much like Biriyani does! I can't wait to try this brand of Basmati! I always overcook mine....
jcookingodyssey says
Thanks Tina:)
Cliona says
Oh WOW! The flavours in this sound amazing and it looks like each ingredient works together perfectly. Count me in for this one!
jcookingodyssey says
You are more than welcome Basement 🙂
Elaine says
This looks and sounds like a delicious dish. I've never made or had paneer, vegetable makhni dum biryani! But I will have to rectify that!! Wonderful recipe. (And I agree on having a nice meal instead of a new handbag that will go out of fashion) 🙂
jcookingodyssey says
Thank you Elaine 🙂
Lisa says
This Biriyani looks absolutely incredible. I'm awed by the sheer volume of exotic ingredients you've listed. I wish we were closer, because I would totally bring wine and an appetizer if you would make this for me.
jcookingodyssey says
I know there are so many ingredients here, but each and every ingredients plays a great part in this dish. Surely, if you ever visit UK, you are welcome to mine, and even wine and appetizer will be mine too 🙂 x
Unknown says
I can imagine all those spices filling up the kitchen.
jcookingodyssey says
Thank you Nadja 🙂
Unknown says
Taj Mahal Biryani is a wonderful name for this dish. It's also making me very hungry 🙂
jcookingodyssey says
hahahaha...Thank you 🙂