Paneer Butter Masala Biryani

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 cups of basmati rice thoroughly and soak it in 4 cups of water for 30 minutes, then drain.

2. 2

   Heat 2 tablespoons of butter in a large pot and sauté 2 thinly sliced medium onions until golden brown, then remove half for garnish.

3. 3

   Add 2 tablespoons of ginger-garlic paste and 2 slit green chilies to the remaining onions in the pot, cooking for 1 minute until fragrant.

4. 4

   Stir in 3 medium pureed tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 2 tablespoons of biryani masala powder, and salt to taste, cooking until the oil separates.

5. 5

   Add 200 grams of cubed paneer, 1/4 cup of cashews, and 1/2 cup of fresh cream to the masala, simmering for 5 minutes.

6. 6

   Layer the soaked basmati rice over the paneer butter masala, drizzle with 2 tablespoons of saffron milk, sprinkle with 1/4 cup of chopped fresh mint leaves and 1/4 cup of chopped fresh coriander leaves, and the reserved fried onions.

7. 7

   Add 1 tablespoon of butter to the top, cover the pot tightly, and cook on low heat for 20 minutes until the rice is fluffy and cooked through.

8. 8

   Gently mix the Paneer Butter Masala Biryani before serving hot.