Paneer Malai Makhani Biryani recipe is so delicious and easy to make and you can make it at anytime of the day either for your guests or for your whole family. One pot meals are very popular nowadays which will save you some time which you can utilize for other day to day works. The Malai Paneer with its tangy, spicy, buttery taste enriches the spoonful of Biryani bite and makes everyone very happy to the stomach.
Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner.
If you like this recipe, you can also try other Biryani recipes such as
Cuisine: Indian
Course: Dinner
Diet: High Protein Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Hard Anodised Kadai (Wok), Hard Anodised Frying Pan / Omelette Pan
Cooks in 40 M
Total in 70 M
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.