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Paneer Makhani Biryani (Sanjyot Keer Style, Upgraded Version)
A rich, festive vegetarian biryani featuring layers of aromatic basmati rice, golden paneer cubes, creamy makhani gravy, homemade birista (fried onions), and classic biryani spices, all cooked together on dum for maximum flavor. This is an upgraded, simplified version of Sanjyot Keer's popular recipe, perfect for special occasions or family gatherings.
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Critical Success Points
- • Washing and soaking the rice properly for long, separate grains.
- • Frying onions to the correct golden color without burning.
- • Simmering and blending makhani gravy until smooth.
- • Cooking rice only 90% before layering.
- • Dum cooking with proper sealing and resting for 15 minutes after cooking.
Safety Warnings
- • Be careful when blending hot liquids; let them cool to avoid pressure build-up.
- • Use caution when frying onions to avoid oil splatters.
- • Handle hot pots and steam with care during dum cooking.
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