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    Home » Variety Rice » Paneer Makhani Biryani

    Paneer Makhani Biryani

    Posted on April 18, 2019 · Last Updated on October 4, 2020 · By Srividhya G · 18 Comments

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    Today I am going to share a rich and creamy pressure cooker biryani made with the delicious paneer makhani or the paneer butter masala sauce with the mild flavor of dried fenugreek leaves. Resisting this decadent biryani with just one serving is hard. Check out how I made this delicious paneer makhani biryani with step-wise pictures.

    top angle of paneer makhani biryani on a black bowl on a black plateP for paneer. Period. When I prepared the list for this biryani, I wrote, “any paneer based biryani” for the letter P. I have already shared cinnamon loaded, pressure cooker paneer biryani during the last marathon. This time I narrowed it down to either paneer tikka biryani or paneer makhani biryani but the family selected paneer makhani biryani.

    I learned quite a few North Indian dishes from my friends only after coming to the US. I always used to get confused with paneer butter masala and paneer makhani and learned both are the same. But some people make subtle changes and make it differently too. Cooking all about unleashing your creativity. Am I right?

    Paneer Makhani Sauce:

    You can find an easy-peasy paneer butter masala recipe on my blog, and it is semi-homemade as I used store-bought tomato sauce. But it is very mild and quite easy to make especially during the busy weekdays. I am using the store-bought sauce for this recipe as well. Now that kiddo can handle the heat and spice, for this recipe, I added garam masala and tandoori masala along with red chili powder.paneer makhani biryani close look Don’t worry; this biryani is still mild. Thanks to the saffron soaked milk and the creamy cashew paste. This biryani is not spicy at all, and everyone including kids can enjoy this paneer makhani biryani. If you don’t want to make biryani, after adding the cashew puree, add ½ cup of water and saffron soaked milk or heavy cream for a rich paneer makhani. Serve it with rice, roti or naan.

    PS: As the sauce or gravy for this biryani is heavy, the rice might look soft and mushy when hot, but once it cools down, it becomes grainy. I do need to agree, it is not super grainy like the onion biryani, or my cinnamon loaded paneer biryani or any other pressure cooker biryanis. If you want grainy biryani, I would recommend, cooking the gravy separately and the rice separately and then mix them both gently.

    Now let share how I made paneer makhani biryani in the pressure cooker.

    Ingredients:

    • 2 tbsp butter
    • 1 tsp cumin seeds
    • One onion pureed approx 1 cup after pureed
    • ½ cup tomato puree, I used store-bought one.
    • 1 tsp ginger-garlic paste
    • 1.5 tsp red chili powder
    • 1 tsp garam masala
    • ½ tsp tandoori masala
    • 2 tsp sugar
    • 1.5 tsp salt
    • 4 tbsp milk, lukewarm
    • Five saffron strands
    • 8 oz paneer, cut into cubes
    • 1 tbsp dried fenugreek leaves, kasoori methi
    • Ten whole cashews.
    • 2 tbsp cilantro, finely chopped
    • 1.25 cup water, divided (1 + ¼ cup)
    • 1 cup basmati rice washed and soaked 20 minutes

    Prep-Work:

    • Wash the rice and soak it in water for 20 minutes and then drain it.
    • Soak the cashews in lukewarm water for atleast 20 to 30 minutes. Drain the water. Then grind into a paste by adding 3 to 4 tbsps of water and set aside. Do not add the entire ¼ cup of water while grinding the cashews.
    • Use the remaining 1 cup of water to rinse the mixer jar and set it aside.
    • Soak the saffron strands in 4 tbsp of lukewarm milk for 20 minutes.
    • Chop the onion roughly and grind into a coarse puree — no need to add water while grinding the onion.

    Steps:

    • Heat the pressure cooker and melt the butter.
    • Then add the cumin seeds, onion paste, and the ginger-garlic paste.

    paneer makhani biryani adding onion puree

    • Cook until the raw smell goes off. It took me about 8 minutes.

    paneer makhani biryani - cooking onion puree

    • Next add the tomato puree, red chili powder, garam masala, tandoori masala, sugar, and salt — Cook for 3 to 4 minutes.

    paneer makhani biryani, adding tomato puree and spices

    • Then add the chopped paneer and kasoori methi. Mix well.

    paneer makhani biryani adding paneer and dried fenugreek

    • Now add the cashew puree. 

    paneer makhani biryani adding cashew puree

    • Followed by 1 cup of the reserved water used for rinsing the mixer jar and the rice, cilantro and saffron milk.

    paneer makhani biryani adding rice, cilantro and water

    • Mix gently.

    paneer makhani biryani mix

    • Close the pressure cooker lid and put the weight on.
    • Cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 2) and cook for 5 minutes. Then turn off the heat.
    • Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes.

    paneer makhani biryani after cooking

    • Then fluff it with a fork and serve warm with raita.

    paneer makhani biryani in a bowl with onion and lemon slices on the side

    Recipe Notes-

    • You can use regular tomatoes instead of the store-bought puree. In that case, grind two medium-sized tomatoes separately.
    • Adjust the salt and spice according to your preference.
    • As the sauce is heavy and as we are adding milk and cashew puree, 1 cup of water is sufficient for this biryani. You need approx 1 ⅓ cup of water for 1 cup of rice. You can split and adjust the water&milk according to your preference.
    • Instead of milk, you can use heavy cream too.
    • You can turn off the heat after one whistle, but I allowed it to cook for five more minutes for the biryani to absorb all the heavy sauces. It acts as a DUM as well.
    • If you want grainy biryani, I would recommend, cooking the gravy separately and the rice separately and then mix them both gently.
    paneer makhani biryani recipe
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    5 from 2 votes

    Paneer Makhani Biryani

    A rich & creamy pressure cooker biryani made with the delicious paneer makhani or the paneer butter masala sauce with a mild flavor of dried fenugreek leaves.
    Prep Time30 mins
    Cook Time35 mins
    Soaking Time20 mins
    Total Time50 mins
    Course: Entree
    Cuisine: North Indian
    Servings: 4
    Calories: 454kcal
    Author: Srividhya G

    Ingredients

    • 2 tbsp butter
    • 1 tsp cumin seeds
    • 1 onion pureed approx 1 cup after pureed
    • ½ cup tomato puree I used store-bought one.
    • 1 tsp ginger-garlic paste
    • 1.5 tsp red chili powder
    • 1 tsp garam masala
    • ½ tsp tandoori masala
    • 2 tsp sugar
    • 1.5 tsp salt
    • 4 tbsp milk lukewarm
    • 5 saffron strands
    • 8 oz paneer cut into cubes
    • 1 tbsp dried fenugreek leaves kasoori methi
    • 10 cashews whole
    • 2 tbsp cilantro finely chopped
    • 1.25 cup water divided (1 + ¼ cup)
    • 1 cup basmati rice washed and soaked 20 minutes

    Instructions

    Prep-Work:

    • Wash the rice and soak it in water for 20 minutes and then drain it.
    • Soak the cashews in lukewarm water for atleast 20 to 30 minutes. Drain the water. Then grind into a paste by adding 3 to 4 tbsps of water and set aside. Do not add the entire ¼ cup of water while grinding the cashews.
    • Use the remaining 1 cup of water to rinse the mixer jar and set it aside.
    • Soak the saffron strands in 4 tbsp of lukewarm milk for 20 minutes.
    • Chop the onion roughly and grind into a coarse puree — no need to add water while grinding the onion.

    Steps:

    • Heat the pressure cooker and melt the butter.
    • Then add the cumin seeds, onion paste, and the ginger-garlic paste. Cook until the raw smell goes off. It took me about 8 minutes.
    • Next add the tomato puree, red chili powder, garam masala, tandoori masala, sugar, and salt — Cook for 3 to 4 minutes.
    • Then add the chopped paneer and kasoori methi. Mix well.
    • Now add the cashew puree and 1 cup of the reserved water used for rinsing the mixer jar.
    • Next add the rice, cilantro and saffron milk. Mix gently.
    • Close the pressure cooker lid and put the weight on.
    • Cook for one whistle and after one whistle, reduce the heat to low(on a number scale it is 2) and cook for 5 minutes. Then turn off the heat.
    • Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes.
    • Then fluff it with a fork and serve warm with raita.

    Notes

    • You can use regular tomatoes instead of the store-bought puree. In that case, grind two medium-sized tomatoes separately.
    • Adjust the salt and spice according to your preference.
    • As the sauce is heavy and as we are adding milk and cashew puree, 1 cup of water is sufficient for this biryani. You need approx 1 ⅓ cup of water for 1 cup of rice. You can split and adjust the water&milk according to your preference.
    • Instead of milk, you can use heavy cream too.
    • You can turn off the heat after one whistle, but I allowed it to cook for five more minutes for the biryani to absorb all the heavy sauces. It acts as a DUM as well.
    • If you want grainy biryani, I would recommend, cooking the gravy separately and the rice separately and then mix them both gently.

    Nutrition

    Calories: 454kcal | Carbohydrates: 48g | Protein: 13g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 978mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 5.5mg | Calcium: 323mg | Iron: 1.8mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

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    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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    Filed Under: Biryani, Variety Rice Tagged With: Blogging Marathon, Paneer biryani, paneer butter masala biryani, paneer makhani biryani, pressure cooker biryani, pressure cooker paneer biryani, vegetable biryani varieties

    Reader Interactions

    Comments

    1. Swati says

      May 28, 2019 at 9:25 pm

      I make Paneer Makhani regularly as kids love it and sometimes make biryani but with cooked rice and layered method . but skipped for the marathon as coose Pearl pulao over it.My Kids just love Paneer Makhani Biryani. Liked your pressure cooker version too, seems quite easy and quick!!

      Reply
      • Srividhya G says

        May 29, 2019 at 3:55 pm

        I loved the pearl pulao. I have bookmarked it. That was a good one. And thanks much :-)

        Reply
    2. Renu says

      May 17, 2019 at 6:54 am

      That makhani gravy looks lip-smacking delicious. I think by the time I cook paneer, I would decide to skip the rice :-). But loved this paneer makhani gravy a complete one pot meal

      Reply
      • Srividhya G says

        May 17, 2019 at 1:04 pm

        :-) :-) Thanks

        Reply
    3. Srivalli Jetti says

      April 27, 2019 at 12:04 am

      I love the way you decided P for Paneer! I would agree too hadn’t I had few pending ones..this biryani is surely on the exotic ones srividhya..very nicely done and presented.

      Reply
      • Srividhya G says

        April 28, 2019 at 5:12 pm

        Thanks much Valli. :-)

        Reply
    4. Sudhma says

      April 22, 2019 at 7:38 pm

      Butter Paneer pulao looks too good. Must have tasted delicious. My son loves butter Paneer, he might live this too. Bookmarked

      Reply
      • Srividhya G says

        April 23, 2019 at 1:36 pm

        Thanks, Sushma. Yeah, kids will definitely love this biryani.

        Reply
    5. harini says

      April 21, 2019 at 6:55 pm

      Wonderful looking biryani, Srividhya. I also use ready made tomato puree during time crunch and love the color it imparts. Adding tandoori masala, and saffron is just pure genius.

      Reply
      • Srividhya G says

        April 21, 2019 at 8:55 pm

        Thanks so much. Ready-made tomato purees are life savers.

        Reply
    6. Gayathri Kumar says

      April 20, 2019 at 8:08 pm

      Please pass that bowl Vidya. The biryani looks wonderful. With paneer makhani as the base, this is one rich delicious biryani.

      Reply
      • Srividhya G says

        April 21, 2019 at 8:58 pm

        Sure. Anytime for you Gayathri. :-) Thanks

        Reply
    7. Sharmila Kingsly says

      April 20, 2019 at 3:16 am

      Love this idea of panner makani in biryani. perfect for the Paneer craving me ???

      Reply
      • Srividhya G says

        April 20, 2019 at 8:31 am

        :-) Thanks.

        Reply
    8. Vaishali Sabnani says

      April 19, 2019 at 6:00 am

      Without even thinking once I have bookmarked the recipe . I can’t believe you have used a Pressure Cooker ! Amazing , I would stress and fret if I had to use one to cook this rich Biryani and would be under super stress till I would open the pc ! You made it sound so easy , wow !
      Biryani looks absolutely stunning !

      Reply
      • Srividhya G says

        April 19, 2019 at 6:43 pm

        Thanks much for your kind words Vaishali. :-)

        Reply
    9. Suma Gandlur says

      April 18, 2019 at 5:14 pm

      Gjad you decided to do a paneer dish. It seems favorite of many. The biryani sounds rich and decadent, fit to be a great party dish.

      Reply
      • Srividhya G says

        April 19, 2019 at 6:41 pm

        he he true. Kiddo loves paneer so went with that. Thanks Suma.

        Reply

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