Paneer Malai Makhani Biryani Recipe by Archana’s Kitchen

  • To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.

  • Heat a heavy bottomed pot with enough boiling water and add rice for cooking. Strain the rice just before the grain is fully cooked.

  • Spread on a platter and cool it.

  • Cut the paneer in barfi shape. Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt. Add the paneer to the mix and coat well. Leave it for 5 minutes

  • Heat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes. Cook till paneer turn brown from both the sides. Remove the cubes from the pan and keep it aside. 

  • Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.

  • Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.

  • In the same wok, add the rice, 3/4 fried onions and the biryani masala. Cook for about a minute or two. 

  • Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.

  • Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner.

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    Author: DelhiStyle

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