Name: Makhni Paneer Biryani recipe by Monika Shukla at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 3 Tbsp ghee/ clarified butter; 2 Tbsp whole spices; 1 large onion,chopped coarsely; 3 Tbsp butter; 2 cups fresh tomato puree; 2 to 3 green chillies; 1/2 tsp cardamom powder; 3-4 cloves garlic; 1 Tbsp ginger, peeled and chopped; 1 tsp turmeric powder; 1 tsp cumin-coriander powder; 1 tsp tandoori masala; 1 cup fried onions; 1/2 cup almond slivers; 1/2 cup chopped mint and coriander; 1 tsp sugar; 1/4 cup cashew paste; 1/2 cup cream; Salt to taste; 6 cups cooked Basmati rice

Ingredients Serving: 4

3 Tbsp ghee/ clarified butter
2 Tbsp whole spices
1 large onion,chopped coarsely
3 Tbsp butter
2 cups fresh tomato puree
2 to 3 green chillies
1/2 tsp cardamom powder
3-4 cloves garlic
1 Tbsp ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp tandoori masala
1 cup fried onions
1/2 cup almond slivers
1/2 cup chopped mint and coriander
1 tsp sugar
1/4 cup cashew paste
1/2 cup cream
Salt to taste
6 cups cooked Basmati rice

Instructions

Sear the paneer cubes in ghee. Then season it to taste and set aside
In the same pan, add the whole spices such as cinnamon, cloves, black cardamon, green cardamon, black peppercorns, mace
As the spices crackle, add the chopped onions, green chillies, ginger garl
Add the powdered masalas followed by the tomato puree. Simmer for 10 minutes or so.
Then add the cashew paste and cream. Season to taste.
Add the paneer into the gravy and bring to a gentle simmer for 6 to 8 minutes.
Using a greased baking dish or handi, layer the paneer and rice alternatively. Garnish with fried onions, nuts, fresh mint and coriander. Cover with aluminium foil or heat gently for 25 minutes. Serve hot.

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