Paneer Makhani Biryani (Sanjyot Keer Style, Upgraded Version)

Ingredients

• 500 grams Basmati rice (Long-grain, good quality)
• 500 grams Paneer (Cut into cubes)
• 4 large Onions (3 for birista (sliced), 1 for makhani gravy (chopped))
• 5 tablespoons Oil (For birista, gravy, and tossing paneer)
• 5 tablespoons Butter (3 tbsp for makhani gravy, 2 tbsp for topping)
• 0.5 teaspoon Cumin seeds
• 2 inch Cinnamon stick
• 2 pieces Bay leaf (1 for gravy, 1 for rice water)
• 5 pieces Green cardamoms (2 for gravy, 3 for rice water)
• 4 medium Tomatoes (Roughly chopped)
• 15 pieces Garlic cloves
• 2 inch Ginger
• 2 pieces Green chili (1 for gravy, 1 slit for rice water)
• few pieces Coriander stalks
• 15 pieces Cashews
• 1 teaspoon Coriander powder
• 1 tablespoon Kashmiri red chili powder
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Garam masala
• to taste Salt (For gravy, rice water, and paneer)
• pinch Sugar (Or honey)
• 3 tablespoons Curd (plain yogurt) (For makhani gravy)
• 1 medium Potato (Thinly sliced for base)
• as needed Biryani masala (For potato base and layers)
• 2-3 tablespoons Fresh cream
• pinch Dry fenugreek leaves (kasuri methi) (Roasted and crushed)
• handful Fresh coriander leaves (Chopped, for layers and garnish)
• handful Fresh mint leaves (Chopped, for layers and garnish)
• 1 teaspoon Caraway seeds (shahi jeera) (For rice water)
• 4 pieces Black peppercorns (For rice water)
• 1 piece Star anise (For rice water)
• 3 pieces Cloves (For rice water)
• 1 whole Lemon (Juice and skin for rice water)
• few strands Saffron (Soaked in water for topping)
• pinch Mustard seeds (For topping)

Instructions

1. Wash and Soak Rice

   Add 500g basmati rice to a large bowl. Wash gently in water 4-5 times until water runs clear. Soak rice in plenty of water for 1 hour.

   Time: PT1H

2. Prepare Birista (Fried Onions)

   Slice 3 large onions thinly. Heat 2 tbsp oil in a heavy-bottomed pan over medium-high heat. Add onions and fry, stirring, until they start to brown. Lower heat and fry until light golden brown. Remove quickly onto tissue paper, spread out, and blot excess oil. Cool completely.

   Time: PT20M

3. Make Makhani Gravy Base

   Heat 3 tbsp butter and 1 tsp oil in a pan. Add 0.5 tsp cumin seeds, 2-inch cinnamon, 1 bay leaf, 2 green cardamoms. Add 1 large chopped onion, 4 chopped tomatoes, 15 garlic cloves, 2-inch ginger, 1 green chili, a few coriander stalks, 15 cashews. Add 1 tsp coriander powder, 1 tbsp Kashmiri red chili powder, 0.25 tsp turmeric, 0.25 tsp garam masala, salt to taste, and a pinch of sugar or honey. Stir and cook on high for 2 minutes. Add enough hot water to cover. Cover and simmer for 15 minutes.

   Time: PT20M

4. Blend Makhani Gravy

   Remove whole spices from gravy. Cool mixture to room temperature. Transfer to blender with 3 tbsp curd and a splash of water. Blend until smooth and creamy.

   Time: PT10M

5. Toss Paneer

   Heat 1-2 tbsp oil in a pan. Add 500g paneer cubes, sprinkle with salt, and cook on one side until light golden. Flip and cook the other side. Remove and set aside.

   Time: PT8M

6. Prepare Rice Cooking Water

   In a large pot, bring plenty of water to a rolling boil. Add 1 bay leaf, 1 tsp caraway seeds, 3-4 black peppercorns, 1 star anise, 3 green cardamoms, 3 cloves, 1 slit green chili, juice and skin of 1 lemon, and lots of salt (water should taste salty-sour).

   Time: PT5M

7. Prepare Biryani Pot Base

   Grease a thick-bottomed biryani pot with ghee. Layer thin slices of 1 potato at the bottom. Sprinkle with salt and a pinch of biryani masala.

   Time: PT5M

8. Layer Makhani Gravy and Paneer

   Spread half the makhani gravy over the potato base. Arrange all the paneer cubes evenly. Top with remaining makhani gravy, 2-3 tbsp fresh cream, a pinch of biryani masala, and a pinch of roasted dry fenugreek leaves.

   Time: PT5M

9. Add Birista and Herbs

   Sprinkle 80% of the birista over the gravy and paneer. Add chopped fresh coriander and mint leaves.

   Time: PT2M

10. Boil and Par-Cook Rice

    Remove spices from boiling water if desired. Drain soaked rice and add to boiling water. Cook for 4-5 minutes until 90% done (rice should have a slight bite). Drain immediately using a sieve.

    Time: PT10M

11. Layer Rice and Toppings

    Gently spread drained rice over the layered pot. Drizzle saffron water, dot with 2 tbsp butter cubes, sprinkle mustard seeds, mint, and coriander leaves.

    Time: PT3M

12. Dum Cooking (Steaming)

    Seal pot with a wet cloth and tight lid. Place on a griddle (tawa) over high heat for 10 minutes, then on low heat for 15 minutes. Turn off heat and let rest for 15 minutes before opening.

    Time: PT40M

13. Serve

    Gently fluff rice from the top, serve without mixing layers. Garnish with reserved birista, mint, and coriander. Serve hot with raita or salad.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

18g

Carbohydrates

65g

Fat

22g

Fiber

4g

Ingredient Substitutions

• Instead of Basmati rice: Jasmine rice (texture will differ)
• Instead of Paneer: Firm tofu (for vegan)
• Instead of Oil: Ghee, Vegetable oil
• Instead of Butter: Ghee, Vegan butter
• Instead of Cashews: Almonds (blanched)
• Instead of Kashmiri red chili powder: Paprika (for color, not heat)
• Instead of Sugar: Honey
• Instead of Curd (plain yogurt): Greek yogurt
• Instead of Fresh cream: Coconut cream (for vegan)
• Instead of Caraway seeds (shahi jeera): Cumin seeds
• Instead of Saffron: Turmeric water (for color)

Equipment Needed

• Large mixing bowl
• Colander or sieve
• Heavy-bottomed pan (for birista and gravy)
• Mixer-grinder or blender
• Large pot (for boiling rice)
• Thick-bottomed biryani pot or Dutch oven
• Tongs or slotted spoon
• Knife and chopping board
• Tissue paper or paper towels (optional)
• Lid for biryani pot
• Griddle (tawa) for dum
• Small bowl (for saffron water) (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use aged basmati rice for best aroma and texture.
• Let biryani rest after dum; this step is crucial for flavor and texture.
• For extra richness, add a splash of cream before serving.
• If you dislike whole spices in rice, remove them before adding rice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently with a splash of water.

Freezer: Not recommended; rice and paneer texture will suffer.

Room temperature: Safe for up to 4 hours.

Make-Ahead Tips

• You can prepare the makhani gravy and birista a day in advance and refrigerate.
• Soak rice up to 4 hours ahead.
• Tossed paneer can be prepped and refrigerated for up to 1 day.