Paneer Makhani Biryani

Instructions

1. Wash the basmati rice under running water until the water runs clear.

2. Soak the rice in water for about 30 minutes, then drain and set aside.

3. In a large pot, bring water to a boil and add the soaked rice.

4. Cook the rice until it is 70% done. Drain and set aside.

5. In a pan, heat oil over medium-high heat.

6. Add the paneer cubes and fry until they turn golden brown on all sides.

7. Remove the paneer from the pan and set aside.

8. In the same pan, melt butter over medium heat.

9. Add the sliced onions and sauté until they turn golden brown.

10. Stir in the grated ginger and minced garlic; cook for a minute until fragrant.

11. Add the chopped tomatoes and cook until they soften.

12. Sprinkle in the red chili powder, garam masala, turmeric powder, and salt. Mix well.

13. Add the yogurt and cream, stirring continuously until the sauce thickens.

14. In a large pan, spread a layer of the cooked rice at the bottom.

15. Top the rice with a layer of the paneer cubes.

16. Pour a generous amount of the makhani sauce over the paneer.

17. Repeat the layers until all the rice, paneer, and sauce are used.

18. Cover the pan with a tight-fitting lid and cook on low heat for about 10-15 minutes to allow the flavors to meld together.

19. Once done, turn off the heat and let the biryani sit for a few more minutes.

20. Garnish with freshly chopped coriander leaves before serving.

21. Scoop out generous portions of the Paneer Makhani Biryani onto plates and enjoy with raita or a side salad.