To start making the Paneer Malai Makhani Biryani recipe, step one is to scrub the rice and soak for 10 minutes.
Warmth a heavy bottomed pot with sufficient boiling water and add rice for cooking. Pressure the rice simply earlier than the grain is totally cooked.
Unfold on a platter and funky it.
Lower the paneer in barfi form. Take a large glass bowl and blend collectively crimson chilli powder, turmeric powder, tomato puree, curd, lime juice and salt. Add the paneer to the combination and coat nicely. Go away it for five minutes
Warmth a frying pan with oil and fry the marinated paneer for five to eight minutes. Cook dinner until paneer flip brown from each the perimeters. Take away the cubes from the pan and hold it apart.
Sprinkle lime juice and salt on rice then fastidiously run the fork by means of the rice to combine it up with out breaking the grains.
Warmth a giant wok with ghee on low flame, add onion and fry until golden brownish and take away.
In the identical wok, add the rice, 3/4 fried onions and the biryani masala. Cook dinner for a couple of minute or two.
Now, to layer the biryani, add the rice in a platter, then put the paneer combination on it and garnish it with the remaining fried onions.
Serve Paneer Malai Makhani Biryani together with Boondi Raita and Kachumber Salad for a weekday dinner.
