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Paneer Makhani Dum Biryani

This Paneer Makhani Dum Biryani is an incredibly flavorful and perfectly filling recipe with makhani sauce as a base. Each bite is infused with delicately balanced whole spices and a bold flavor of paneer makhani. It’s so easy to make and will be ready under 1 hour!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients
  

  • For cooking rice:
  • 2 cup long grain basmati rice soaked for 30 minutes
  • 1 tsp salt
  • 1 tbsp cooking oil
  • 2 bay leaves
  • 4 cloves
  • 2 green cardamon
  • 1 inch cinnamon stick
  • 1 tsp cumin seeds
  • 1 tbsp lemon juice
  • 1 tbsp mint leaves chopped
  • 1 tbsp coriander leaves chopped
  • For Paneer Makhani Masala:
  • 1 cup makhani sauce
  • 1 cup paneer cubed
  • 2 tbsp ghee
  • 1 tbsp cooking oil
  • 1 tsp kasthuri methi crushed
  • 1 tbsp biryani masala
  • 2 tbsp fresh cream
  • 1 tbsp hung curd whisked
  • salt to taste
  • For assemble:
  • 1/2 cup fried onions
  • 1 tbsp ghee
  • 1/4 cup coriander leaves chopped
  • 1/4 cup mint leaves chopped
  • Pinch of saffron soaked in a tbsp of warm milk

Instructions
 

  • Wash and soak the basmati rice for 30 minutes. Bring 5 cups of water to boil along with all the ingredients mentioned under ‘for cooking rice’ except basmati rice, once it comes to rolling boil then add soaked rice. Cover and cook until 70% done. Drain the cooked rice in a colander and keep aside.
  • Heat the oil and ghee in a heavy bottom pan, then add paneer cubes and roast it on medium flame for 2-3 minutes. Remove and keep aside.
  • Then add the makhani sauce with hung curd, fresh cream, kasturi methi, briyani masala , salt and garam masala. Simmer on medium flame for 3 minutes.
  • Add the roasted paneer cubes and cook for 2 minutes. Check and adjust the seasoning by this time if needed.
  • Reduce the flame to medium-low add start layering the dum biryani. Add remaining cilantro, mint, fried onion and then cooked rice, top it with saffron milk and ghee.
  • Cover the pan with aluminum foil and then lid for 10 mins in medium-low flame.
  • Mix well and serve hot with Onion Tomato Raita or Boondi Raita

Notes

  1. Always use top-quality long grain basmati rice for making any biryani, this makes fluffy and fragrant Biryani.
  2. Always rinse the rice and soak for 30 minutes before cooking which helps i softening the rice.
  3. Over cooking or under cooking of rice will spoil the briyani. Fluffiness of rice is very important for any biryani recipe, each and every grain should be separate and perfectly cooked. So make sure to cook the rice for 70% only.
  4. Use homemade paneer for best taste.
  5. Pan fry the paneer before adding to makhani sauce as it gives nice flavour and texture to it.
  6. Adjust the spiciness of the biryani as per your preference.
  7. If you do not have the fried onions, then finely slice 2 large onions and fry it in oil until golden.
  8. Use a heavy bottom pan to make dum biryani.
Keyword Dum Biryani, Paneer Makhani Dum Biryani