Elevate your dinner with rich and creamy Paneer Makhani Biryani; Here’s recipe

Paneer Makhani Biryani is not only easy to make, but its amazing taste will make your guests and family members say ‘wah bhai wah…’.

New Delhi: If you want to make something special and delicious for dinner, which will win everyone's heart, then Paneer Makhani Biryani is perfect. This recipe is easy to prepare and provides a delicious and savory experience. The rich makhani sauce combined with tender paneer pieces and aromatic basmati rice forms a fantastic pairing that you'll desire to replicate frequently.

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• First, soak 2 cups of basmati rice for 30 minutes, then prepare it until it's around 70-80% cooked; be careful not to overcook since the rice will continue cooking afterwards.
• Drain the rice and lay it out to cool and avoid clumping. Then, in a pan, warm butter and oil and cook a finely diced onion until it is golden brown.
• Incorporate 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears. Incorporate the tomato paste and sauté until the oil separates from the blend.
• Next, incorporate turmeric, red chili powder (ideally Kashmiri for its hue), coriander powder, and salt, sautéing the spices for several minutes.
• Add cashew paste created from soaked cashews and some water, simmering on low heat until the sauce thickens.
• Incorporate garam masala, kasuri methi, honey or sugar for flavor balance, then top with fresh cream.

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Your paneer makhani sauce is now prepared.

• To prepare the biryani, take a heavy pot and lightly coat it with oil or ghee.
• Place a layer of partially cooked rice on top of a layer of paneer makhani gravy.
• Add chopped coriander, green chilies, and fried onions if you have them.
• Continue layering, finishing with a final layer of rice on the top.
• Pour saffron-infused milk uniformly on the surface.

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Seal the pot with its lid tightly, optionally sealing with dough to trap steam, and cook on low heat ("dum") for 15-20 minutes. To avoid burning, place the pot on a heated tawa. After cooking, let the biryani rest for 10 minutes before serving.

Serve this aromatic and creamy Paneer Makhani Biryani hot, accompanied by raita, salad, and papad for a truly satisfying meal.