Posted By : IamFresh

9 Aug, 2021 2:44 PM

Cooking Time : 45 Minute

For cooking rice Ingredients:

• Boiling water 3 litres

• Salt to taste

• Whole spices

1. Bay leaf 1 no.

2. Star anise 1 no.

3. Cloves 3-4 nos.

4. Cinnamon stick 1 inch

5. Javitri 1 no.

6. Green cardamom 2 nos.

• Lemon wedge 1no.

• Ghee 1 tbsp • Fresh coriander 1 tbsp (chopped)

• Fresh mint 1 tbsp (chopped)

• Basmati rice 2 cups (thoroughly washed)

Method:

• Set water for boiling, add salt, whole spices, lemon wedges, ghee, fresh mint and coriander and basmati rice which is thoroughly washed, mix and cook the rice until its 3/4th done.

• Check whether its 3/4th cooked and strain the excess water. Keep the rice aside for later use.

For making paneer makhani Ingredients:

• Butter 2 tbsp + oil 1 tsp

• Jeera (cumin seeds) 1 tsp • Onions 1 medium siz

• Tomatoes 4-5 medium size • Garlic cloves 6-7 nos

. • Ginger 1 inch • Kashmiri red chillies 3-4 nos.

• Cashew nuts 8-10 nos. • Red chilli powder 1 tbsp • Turmeric powder ½ tsp

• Sugar 1 tbsp • Garam masala 1 tsp • Salt to taste • Water 500 ml • Curd ½ cup • Fresh cream 2 tbsp

• Kasuri methi 1 tsp

• Fried onions 1/4th cup • Paneer 500 gm (cubes)

Method:

• Set a wok on medium heat, add oil and butter and add jeera, sauté for few seconds.

• Add onions, tomatoes, garlic cloves, ginger, Kashmiri red chillies, cashew nuts, red chilli powder, turmeric powder, sugar, garam masala and salt to taste, mix well and add water, cover and cook for 8-10 minutes.

• Take it off from the flame and cool down to room temperature, after its cooled grind into a fine puree.

• Transfer the puree in a bowl and add curd, fresh cream, kasuri methi and fried onions and mix well. Add paneer and salt to taste, mix well and keep aside.

Assembly Ingredients

: • Ghee 1 tbsp • Rice 3/4th cooked • Paneer makhani • Fresh mint • Fresh coriander • Fried onions • Live charcoal + ghee

Method:

• Spread ghee on the base of the wok or casserole, spread a layer of paneer makhani, sprinkle some freshly chopped mint eaves and coriander leaves, fried onions and spread a layer of rice. Repeat the layering.

• Spread the top layer with rice, add freshly chopped coriander leaves and mint leaves, fried onions and ghee.

• Apply dough on the rim of the casserole to seal, and finally place the lid. • Put the casserole over the tawa and cook or give a dum for 15-20 mins on low flame.

• Place a live charcoal in a bowl and add few drops of ghee, cover and smoke for 3-4 minutes.

• Your paneer makhani dum biryani is ready to be served, enjoy your hot biryani with chilled raita.