Make restaurant style delicious cheese makhani biryani at home:

News India Live, Digital Desk: Dinner Special: If you are looking for something special and zeriner dinner, then Paneer Makhni Biryani is a great option. This dish prepares a great dish by mixing the rich and creamy taste of Makhani with aromatic biryani rice, which your guests will also like it very much. The more difficult it seems to make, it is not really so difficult! Let’s know the easy recipe to make delicious cheese Makhni Biryani at home.

Ingredients to make Paneer Makhani Biryani:

For Paneer Makhani Gravy:

• Paneer Cubes – 250 grams
• Tomato – 3-4 (puree made)
• Onion – 1 (finely chopped)
• Ginger -garlic paste – 1 tbsp
• Green Chilli – 1 (Finely chopped)
• Cashew paste – 1 tbsp (soak 10-12 cashews in water and grind)
• Butter – 2 tablespoons
• Oil – 1 tbsp
• Garam Masala – 1/2 teaspoon
• Red chili powder – 1 tsp
• Coriander powder – 1 tsp
• Turmeric Powder – 1/2 teaspoon
• Kasuri Methi – 1 teaspoon
• Fresh Cream – 2 tablespoons
• Salt – as per taste
• Sugar – 1/2 tsp (or as per taste)
• Green coriander – for garnish

For biryani rice:

• Basmati rice – 2 cups (soak for 30 minutes)
• Fast leaves – 1
• Cinnamon – 1 inch piece
• Green Cardamom – 2
• Clove – 3-4
• Shahi cumin – 1/2 teaspoon
• Salt – as per taste
• Ghee – 1 tbsp
• Water – as required

Method of preparation:

1. Prepare Paneer Makhani Gravy:

• Heat butter and oil in a pan. Add chopped onion and fry till it becomes golden.
• Add ginger-garlic paste and green chili and fry for 1 minute.
• Add tomato puree and cook until the oil is separated.
• Add turmeric, red chili, coriander and garam masala powder and mix well and fry for 2-3 minutes.
• Add cashew paste and some water and cook for 5 minutes.
• Add cheese cubes, kasoori methi, salt and sugar and mix gently.
• Add fresh cream and mix well. Cook 2-3 minutes and turn off the gas. Add green coriander and keep it aside.

2. Prepare Biryani Rice:

• Heat water in a large pot and add salt, bay leaves, cinnamon, green cardamom, cloves and royal cumin seeds to it.
• When the water comes to a boil, add soaked rice. Allow the rice to cook up to 70-80% (do not cook).
• Remove the water and separate the rice in a sieve.

3. Getting the power to Biryani:

• Apply a little ghee below in a deep and heavy bottom utensils (eg potila or pressure cooker).
• Now spread a layer of rice.
• Then add a layer of cheese makhani gravy.
• Similarly repeat layers (a layer of rice)
• Sprinkle a little saffron mixed milk (if you want) or ghee and some green coriander.
• Close the pot well with aluminum foil or a tight lid so that the steam does not come out.
• Give Biryani ‘Dum’ for 15-20 minutes on low flame.

Method of serving:
Serve the hot cheese with raita, curd or salad to the hot cheese. Enjoy this royal dish and make your family and guests crazy about this wonderful taste!