Paneer Makhani Dum Biryani

This Paneer Makhani Dum Biryani is an incredibly flavorful and perfectly filling recipe with makhani sauce as a base. Each bite is infused with delicately balanced whole spices and a bold flavor of paneer makhani. It’s so easy to make and will be ready under 1 hour!

WHAT IS BIRYANI?

Biryani is a classic Indian mixed rice dish that is part of the Indian Mughlai culinary tradition, which traces its roots to central Asian cuisine and a rich fusion with Indian flavors and techniques.

It is such a versatile dish that you can prepare so many types of biryanis with so many different vegetables and meats. Whichever part of India you are, there is an amazing biryani recipe waiting to be enjoyed!

It is prepared with layers of fluffy basmati rice, marinated meat or chicken or any vegetables, browned onions, cilantro, mint, yogurt, saffron, ghee and spices. Classic biryani can justly be called the crown jewel of Indian cuisine, a dream dish that should not be missed.

WHAT IS DUM BIRYANI?

Dum Biryani is a favourite, which is a one-pot dish of aromatic spices and delightful flavours – a result from slow cooking the ingredients in a sealed, heavy bottomed vessel for hours or even overnight in certain cases.

Dum pukht can be translated as ‘dum’ meaning ‘breathe in’ and ‘pukht’ meaning ‘to cook’. It basically refers to letting the dish breathe in its own aroma or juices to make it more flavourful. Therefore large handi’s are sealed with dough or cloth to trap the steam, which then cooks the meat or rice until tender.

WHAT IS MAKHANI SAUCE?

Basic Makhani Sauce is a rich, smooth, buttery tomato based sauce that you can use commonly in many Indian dishes. This vibrant, mild-tasting sauce recipe is really easy and requires very simple ingredients

HOW TO MAKE PANEER MAKHANI DUM BIRYANI?

Wash and soak the basmati rice for 30 minutes. Bring 5 cups of water to boil along with all the ingredients mentioned under ‘for cooking rice’ except basmati rice, once it comes to rolling boil then add soaked rice.

Cover and cook until 70% done.Drain the cooked rice in a colander and keep aside.

Heat the oil and ghee in a heavy bottom pan, then add paneer cubes and roast it on medium flame for 2-3 minutes. Remove and keep aside.

Then add the makhani sauce with hung curd, fresh cream, kasturi methi, briyani masala , salt and garam masala. Simmer on medium flame for 3 minutes.

Add the roasted paneer cubes and cook for 2 minutes.Check and adjust the seasoning by this time if needed.

Reduce the flame to medium-low add start layering the dum biryani. Add remaining cilantro, mint, fried onion and then cooked rice, top it with saffron milk and ghee.

Cover the pan with aluminium foil and then lid for 10 mins in medium-low flame.

Mix well and serve hot with Onion Tomato Raita or Boondi Raita

TIPS TO MAKE PERFECT DUM BIRYANI:

Some of the tips I used to follow,

  • Always use top-quality long grain basmati rice for making any biryani, this makes fluffy and fragrant Biryani.
  • Always rinse the rice and soak for 30 minutes before cooking which helps i softening the rice.
  • Over cooking or under cooking of rice will spoil the briyani. Fluffiness of rice is very important for any biryani recipe, each and every grain should be separate and perfectly cooked. So make sure to cook the rice for 70% only.
  • Use homemade paneer for best taste.
  • Pan fry the paneer before adding to makhani sauce as it gives nice flavour and texture to it.
  • Adjust the spiciness of the biryani as per your preference.
  • If you do not have the fried onions, then finely slice 2 large onions and fry it in oil until golden.
  • Use a heavy bottom pan to make dum biryani.

HOW TO SERVE BIRYANI?

I love to serve briyani with any kurma or also just serve this with a side of yogurt or with onion raita or boondi raita.

OTHER BIRYANI RECIPES:

CHICKEN DUM BIRYANI

MUSHROOM BIRYANI

Hyderabadi Vegetable Dum Briyani

PANEER MAKHANI DUM BIRYANI RECIPE:

INGREDIENTS:

For cooking rice:

2 cup long grain basmati rice, soaked for 30 minutes
1 tsp salt
1 tbsp cooking oil
2 bay leaves
4 cloves
2 green cardamon
1 inch cinnamon stick
1 tsp cumin seeds
1 tbsp lemon juice
1 tbsp mint leaves, chopped
1 tbsp coriander leaves, chopped

For Paneer Makhani Masala:

1 cup makhani sauce
1 cup paneer, cubed
2 tbsp ghee
1 tbsp cooking oil
1 tsp kasthuri methi, crushed
1 tbsp biryani masala
2 tbsp fresh cream
1 tbsp hung curd, whisked
salt to taste

For assemble:

1/2 cup fried onions
1 tbsp ghee
1/4 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
Pinch of saffron, soaked in a tbsp of warm milk

DIRECTIONS:

  1. Wash and soak the basmati rice for 30 minutes. Bring 5 cups of water to boil along with all the ingredients mentioned under ‘for cooking rice’ except basmati rice, once it comes to rolling boil then add soaked rice. Cover and cook until 70% done.Drain the cooked rice in a colander and keep aside.
  2. Heat the oil and ghee in a heavy bottom pan, then add paneer cubes and roast it on medium flame for 2-3 minutes. Remove and keep aside.
  3. Then add the makhani sauce with hung curd, fresh cream, kasturi methi, briyani masala , salt and garam masala. Simmer on medium flame for 3 minutes.
  4. Add the roasted paneer cubes and cook for 2 minutes.Check and adjust the seasoning by this time if needed.
  5. Reduce the flame to medium-low add start layering the dum biryani. Add remaining cilantro, mint, fried onion and then cooked rice, top it with saffron milk and ghee.
  6. Cover the pan with aluminium foil and then lid for 10 mins in medium-low flame.
  7. Mix well and serve hot with Onion Tomato Raita or Boondi Raita

RECIPE NOTES:

  1. Always use top-quality long grain basmati rice for making any biryani, this makes fluffy and fragrant Biryani.
  2. Always rinse the rice and soak for 30 minutes before cooking which helps i softening the rice.
  3. Over cooking or under cooking of rice will spoil the briyani. Fluffiness of rice is very important for any biryani recipe, each and every grain should be separate and perfectly cooked. So make sure to cook the rice for 70% only.
  4. Use homemade paneer for best taste.
  5. Pan fry the paneer before adding to makhani sauce as it gives nice flavour and texture to it.
  6. Adjust the spiciness of the biryani as per your preference.
  7. If you do not have the fried onions, then finely slice 2 large onions and fry it in oil until golden.
  8. Use a heavy bottom pan to make dum biryani.

Are you making this recipe? Then don’t forget to like and leave your comments for this recipe!  I LOVE to see your creations so snap a photo and tag BlendOfSpicesbySara on Instagram with the hashtag #blendofspicesbysara

Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOKINSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

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