Paneer Butter Masala Biryani

Ingredients & Substitutes

Instructions

1. 1

   Soak 2 cups of basmati rice for 30 minutes and 1/4 cup of cashews in warm water for 20 minutes, then drain both.

2. 2

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

3. 3

   Add 2 green cardamom pods, 4 cloves, 1 cinnamon stick (1 inch), and 1 bay leaf to the remaining ghee and onions, sautéing for 30 seconds until fragrant.

4. 4

   Stir in 2 tablespoons of ginger-garlic paste, 3 pureed medium tomatoes, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1.5 teaspoons of salt, cooking until the oil separates.

5. 5

   Blend the soaked cashews with 1/2 cup of heavy cream to form a smooth paste, then add it to the tomato mixture along with 2 tablespoons of biryani masala, 1 teaspoon of garam masala, 2 slit green chilies, and 4 tablespoons of unsalted butter, cooking for 5-7 minutes.

6. 6

   Gently fold in 200 grams of cubed paneer into the sauce, then layer with the soaked and drained basmati rice, 1/4 cup of chopped fresh cilantro, a pinch of saffron soaked in 1/4 cup warm milk, and the reserved fried onions.

7. 7

   Add 4 cups of hot water, bring to a gentle boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes until all water is absorbed and the rice is tender.

8. 8

   Let the biryani rest for 10 minutes before gently fluffing with a fork and serving hot.