Restaurant Style At Home - Smoked Paneer Makhani Biryani With Chef Ripu Daman Handa | Curly Tales

On our new series of Curly Tales Presents Restaurant Style At Home our chef for today is Masterchef Winner & celebrity chef Mr Ripu Daman Handa who shows you how to make Smoked Paneer Makhani Biryani in your kitchen. Also checkout Egg Biryani here ►   • Restaurant Style Egg Biryani At Home ...  

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Recipe as follows:

To Cook The Rice:-
Ingredients Needed :
Rice (1.5 Cups)
Bay Leaves
Cinnamon
Green Cardamom
Clove
Vinegar(1 Big Spoon)
A Lot Of Salt
Cook The Rice (80%)

Let's head on to cook Paneer Makhani, ingredients you will need are as follows:-
Oil (2 Big Spoon) )
Butter ( 1 Table Spoon)
Garam Masala
Cinnamon
Green Cardamom
Fennel Seeds (Sauf)
Cumin Seeds (Jeera)

Mix all of in on the slow flame.
Ginger
Garlic
Green Chillies
Onion (1)
Tomatoes (6)
Dried Red Chily
Cashew Nuts (6-7)

Cook for 10 - 15 minutes till mushy.
Then add,
Degi Mirch (1 Tablespoon)
Turmeric ( Pinch)
Salt (As Per Taste)
Garam Masala (A Pinch)
Black Salt (As Per Taste)
Water (1/2 Cup)

Cook till it becomes mushy & let it cool for some time and later grind the paste till it's smooth.

To make the gravy:
Butter (1 Tablespoon)
Add the makhani gravy and cook it for 2mins. Then add,
Kasturi Methi
Honey (1 Spoon)
Cream (2 Big Spoon)
Fried Onions
Paneer Cubes (as per your liking)

Now, to make Dum Biryani:
Add, Ghee (1 Small Spoon)
One layer of rice
A layer of Paneer Makhani Gravy on top of the rice layer
Add a layer of rice again
Sprinkle few mint leaves or coriander
TOP IT UP WITH RICE & MAKHANI GRAVY
Add Kesar Milk and layer with fried onions & mint leaves again.

To give the Dum:
Spread wheat flour dough on the edges and place a foil in between and the lit coal, add ghee 7 cover it immediately,
Cook for 10 -15 minutes and Voila! it's ready!

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