Paneer Makhani Biryani combines a rich, creamy makhani-style paneer gravy with fragrant basmati rice, homemade biryani masala, crispy birista, fresh herbs, and saffron milk. The layers are finished with a slow dum cook, allowing the rice to absorb all the buttery, aromatic flavours from the paneer makhani.

What is Paneer Makhani Biryani?

Paneer Makhani Biryani is a fusion of creamy paneer makhani and traditional layered biryani. A smooth gravy made with cashews, red chillies, tomatoes, and whole spices is layered with partially cooked basmati rice and finished with saffron milk and herbs before being cooked on dum.

Main Ingredients of Paneer Makhani Biryani:

For the Makhani Paneer

1. Paneer – 400g, cubed

2. Cashews – ½ cup, soaked

3. Dried Red Chillies – 5–6

4. Onion – 2 medium, roughly chopped

5. Tomatoes – 3 medium, roughly chopped

6. Cloves – 4

7. Bay Leaves – 2

8. Green Cardamom – 3

9. Black Peppercorns – 1 tsp

10. Salt – 1½ tsp

11. Black Pepper Powder – ½ tsp

12. Sugar – 1 tsp

13. Oil – 2 tbsp

For the Rice

1. Whole Grain Basmati Rice – 2 cups

2. Cinnamon – 1-inch piece

3. Black Peppercorns – ½ tsp

4. Salt – 1 tbsp

5. Water – as required

For the Biryani Masala

1. Cumin Seeds – 1 tsp

2. Coriander Seeds – 1 tbsp

3. Fennel Seeds – 1 tsp

4. Green Cardamom – 3

5. Black Cardamom – 1

6. Cinnamon – 1-inch piece

7. Cloves – 4

8. Black Peppercorns – ½ tsp

9. Bay Leaf – 1

10. Star Anise – 1

For Layering

1. Birista/Fried Onions – ½ cup

2. Fresh Coriander – ¼ cup, chopped

3. Fresh Mint – ¼ cup, chopped

4. Saffron – ½ tsp

5. Warm Milk – ¼ cup

6. Ghee – 1 tbsp

What Is So Special About Paneer Makhani Biryani?

The creamy makhani gravy adds richness to every layer of rice, while the homemade biryani masala brings warmth and aroma. Saffron milk, birista, mint, and coriander finish the biryani with a fragrant and luxurious flavour.

Fragrant, Creamy & Layered:

The rice is only partially cooked before layering, allowing it to finish cooking on dum while absorbing the makhani gravy and aromatic spices.

How to Make Paneer Makhani Biryani

Step 1: Prepare the Cashew-Chilli Paste

1. Soak the cashews and dried red chillies in warm water until softened.

2. Transfer them to a blender.

3. Blend into a smooth, thick paste.

4. Keep aside.

Step 2: Prepare the Makhani Base

1. Heat oil in a pan.

2. Add the onions, tomatoes, cloves, bay leaves, green cardamom, and black peppercorns.

3. Cook until the onions and tomatoes soften completely.

4. Add the prepared cashew-chilli paste.

5. Cook until the mixture becomes aromatic and the raw smell disappears.

6. Add salt, black pepper, and sugar.

7. Cook for another 2–3 minutes.

8. Remove the whole spices.

9. Blend the mixture into a smooth, creamy paste.

10. Return the gravy to the pan and add the paneer cubes.

11. Mix gently until the paneer is completely coated.

12. Keep aside.

Step 3: Prepare the Biryani Masala

1. Add cumin seeds, coriander seeds, fennel seeds, green cardamom, black cardamom, cinnamon, cloves, black peppercorns, bay leaf, and star anise to a dry pan.

2. Roast on low heat until fragrant.

3. Cool completely.

4. Grind into a fine powder.

5. Keep aside for layering.

Step 4: Par-Cook the Rice

1. Wash and soak the basmati rice for 20–30 minutes.

2. Bring plenty of water to a boil.

3. Add salt, cinnamon, and black peppercorns.

4. Add the soaked rice.

5. Cook until the rice is approximately 50–60% cooked.

6. Strain immediately and discard the whole spices.

Step 5: Layer the Biryani

1. Grease a heavy-bottomed casserole with a little ghee.

2. Add a layer of paneer makhani.

3. Add a layer of par-cooked rice.

4. Sprinkle some homemade biryani masala over the rice.

5. Add another layer of paneer makhani.

6. Add the remaining rice on top.

7. Sprinkle more biryani masala between the layers.

8. Finish with birista, chopped coriander, and fresh mint.

Step 6: Add the Saffron Milk

1. Soak the saffron in warm milk for 5–10 minutes.

2. Make small holes through the rice using the handle of a spoon or chopstick.

3. Pour the saffron milk evenly through the holes and over the top.

4. Drizzle with a little melted ghee.

Step 7: Dum Cook

1. Cover the caserole tightly with a lid.

2. Cook on low heat for 15–20 minutes.

3. Turn off the heat and allow the biryani to rest for 10 minutes.

4. Gently fluff the layers before serving.

Step 8: Serve

1. Carefully scoop from the bottom so every serving gets paneer, makhani gravy, and fragrant rice.

2. Garnish with extra birista, mint, and coriander.

3. Serve hot with raita or your favourite biryani accompaniments.

Expert Tips

1. Don't overcook the rice before layering—it should remain slightly firm.

2. Blend the makhani base until completely smooth for a creamy texture.

3. Remove the whole spices before blending the gravy.

4. Roast the biryani masala gently to prevent the spices from burning.

5. Keep the heat low during dum cooking so the bottom doesn't burn.

6. Let the biryani rest before opening the lid to allow the flavours to settle.

7. Add the biryani masala between the rice layers rather than only on top for even flavour.

Recipe Card

Paneer Makhani Biryani

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Category

Main Course

Servings

10

Prep Time

30 minutes

Cook Time

45 minutes

Make rich and creamy Paneer Makhani Biryani with cashew-chilli makhani gravy, fragrant basmati rice, homemade biryani masala, birista, herbs, and saffron milk, all finished with a slow dum cook.

Author:

Samridh

Ingredients

Makhani Paneer

• 400g paneer, cubed

• ½ cup cashews, soaked

• 5–6 dried red chillies

• 2 medium onions

• 3 medium tomatoes

• 4 cloves

• 2 bay leaves

• 3 green cardamoms

• 1 tsp black peppercorns

• 1½ tsp salt

• ½ tsp black pepper powder

• 1 tsp sugar

• 2 tbsp oil

Rice

• 2 cups whole grain basmati rice

• 1-inch cinnamon

• ½ tsp black peppercorns

• 1 tbsp salt

• Water, as required

Biryani Masala

• 1 tsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp fennel seeds

• 3 green cardamoms

• 1 black cardamom

• 1-inch cinnamon

• 4 cloves

• ½ tsp black peppercorns

• 1 bay leaf

• 1 star anise

Garnish & Layering

• ½ cup birista

• ¼ cup fresh coriander

• ¼ cup fresh mint

• ½ tsp saffron

• ¼ cup warm milk

• 1 tbsp ghee

Directions

1. Soak cashews and red chillies, then blend into a smooth paste.

2. Cook onions, tomatoes, and whole spices until soft. Add the cashew-chilli paste and cook well.

3. Season with salt, pepper, and sugar. Remove the whole spices and blend until smooth.

4. Return the gravy to the pan, add paneer, and mix well.

5. Dry-roast the biryani masala ingredients and grind into a fine powder.

6. Par-cook soaked basmati rice with cinnamon, peppercorns, and salt. Strain.

7. Layer paneer makhani, rice, and biryani masala. Repeat and finish with rice.

8. Add birista, coriander, mint, saffron milk, and ghee.

9. Cover and dum cook on low heat for 15–20 minutes.

10. Rest for 10 minutes, gently fluff, and serve hot.

Recipe Note

The key to perfectly layered biryani is partially cooking the rice before assembling. The rice should still have a firm centre so it can finish cooking during the dum process while absorbing the flavours of the makhani paneer and biryani masala.