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Paneer Makhni Biryani

For Makhni Gravy:

1. In a kadhai, heat 2 tbsp ghee and 1 tbsp butter. Add:
• 2 tsp cumin seeds
• 4-5 dried red chilies
• 5 medium-sized diced onions
• 10-12 crushed garlic cloves
• 1 piece of ginger
• A handful of coriander stems
2. Cook for a few minutes, then add:
• 7-8 medium-sized tomatoes
• Salt as needed
• 2 tsp turmeric powder
• 2 tsp red chili powder
3. Mix well and cook until the tomatoes are soft and mushy. Add 2 cups of water.
4. Once the tomatoes are done, transfer the mixture to a mixing jar and grind until smooth. Sieve using a strainer.
5. In the same kadhai, heat 2 tbsp ghee. Add:
• 1/2 tbsp cumin seeds
• 1 cinnamon stick
• 5-6 green cardamom
• 1/4 cup fried onions
• 4-5 slit green chilies
6. Let these splatter, then add the base gravy and stir well. Add:
• 3 tsp coriander powder
• 2 tsp cumin powder
• 1 tbsp biryani masala
• Salt if needed
7. Add:
• 1 tbsp tomato paste
• 1 tbsp jaggery powder
• 1/2 tbsp tomato ketchup
8. Lastly, add:
• 3 tbsp chopped coriander leaves
• 3 tbsp fresh cream
• A handful of fried onions
• 400g malai paneer
9. Smoke this masala using coal and ghee.

Assembly:

1. Once the masala has been smoked, layer it with 1 kg cooked rice. Garnish with:
• Fresh mint leaves
• Fried onions
• 3-4 tbsp ghee
• 2 tbsp kesar milk
• A sprinkle of kewra water and rose water
2. Cook on low heat for 15 minutes.

Serving:

1. Serve the biryani with a side of raita and kachumber.