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Learn how to make Paneer Makhani Biryani – पनीर मखनी बिर्याणी with our chef Archana Arte.

आज अर्चना ताई घेऊन आल्या आहेत Paneer Makhani Biryani – पनीर मखनी बिर्याणी.

Paneer Makhani Biryani – पनीर मखनी बिर्याणी Ingredients –
Introductions – 0:00

How To Make Paneer Makhni Biryani Masala – 0:21
1 tbsp Oil
1 tbsp Butter
2 Onions (diced)
2 Tomatoes
2 Bay Leaves
2 Cinnamon Stick
3 Cloves
5-6 Black Peppercorn
2 Green Cardamoms
7-8 Garlic Cloves
1/2 inch Ginger (chopped)
7-8 Kashmiri Red Chillies
1-2 tbsp Cashew Nuts
1/2 tsp Turmeric Powder
Mint Leaves
1 cup Water
300 gms Cottage Cheese (chopped)

How To Make Raita – 2:13
1 Onion (chopped)
1 Tomato (chopped)
100 gms Curd
Salt (as per taste)
Coriander Leaves

How To Make Paneer Makhani Gravy – 2:58
1 tbsp Oil
1 tsp Red Chilli Powder
Water (as requried)
Salt (as per taste)

How To Make Biryani – 4:24
1/2 kg Basmati Rice (cooked)
Fried Onion
Coriander Leaves
Butter
Juice Of 1/2 Lemon
1/2 tsp Biryani Masala
Cottage Cheese (grated)
Mint Leaves (for garnish)

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Host: Archana Arte
Copyrights: REPL

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Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating of the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, lamb, prawn, fish), and sometimes, in addition, eggs and/or vegetables such as potatoes in certain regional varieties.
Biryani is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq.
Biryanis have more complex and stronger spices compared to pulao. The British-era author Abdul Halim Sharar mentions the following as their primary difference: biryani has a stronger taste of curried rice due to a greater amount of spices.