Preparation

• Take a pan and pour some water to boil.
• As the water begins to boil, drop in some cloves, bay leaves, black pepper, cinnamon, a slice of lemon, salt, cardamom, and rice.
• Cook until the rice is partially cooked. It should be 3/4 cooked.
• Once done, strain and drain the water.
• Take another pan and add some ghee, chop some onion and drop it in the ghee.
• As the onion begins to change its colour, add tomatoes, garlic, ginger, cumin, cashews.
• Sprinkle some salt, red chilli powder, turmeric, pav bhaji masala, meat masala, kitchen king masala and saute well.
• When you notice the masala has been cooked, pour a little water and boil it approximately for 8-10 minutes to get a consistent gravy.
• Now let the gravy cook down. Then take the gravy and blend it to make it as a paste.
• Add some curd, milk cream, paneer, dry fenugreek and fried onion and give it a good stir.
• In a pan pour some ghee or butter and add the paneer gravy that was just made as a layer.
• Sprinkle some coriander leaves and fried onion and now make a layer with rice and sprinkle the coriander and fried onions again.
• Repeat the layering process until none is left.
• Now cover it with a lid and place it on a Tawa for at least 15 minutes.
• Then add a charcoal stem over it to give it a good aroma.

Your delicious Paneer Makhani Dum Biriyani is ready to serve!

#JerseyInstaRecipe courtesy - Mr. Lalit Makhija

Find the recipe video here.