How long does Paneer Makhni Biryani take?

1 hour 5 minutes from start to finish. That is 20 minutes of preparation and 45 minutes of cooking.

How many people does Paneer Makhni Biryani serve?

5. The ingredient quantities on this page rescale if you are cooking for a different number.

Is Paneer Makhni Biryani vegetarian?

Yes. No meat, no fish and no egg.

Is Paneer Makhni Biryani spicy?

It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.

What do I need to make Paneer Makhni Biryani?

400 grams Paneer, 500 grams Tomato, ½ cup Cashew (full), 2 cup Basmati Rice, 3 tbsp Fresh Cream, ½ cup Milk, and a few more listed on this page.

Do I need a pressure cooker for Paneer Makhni Biryani?

Yes, this one is cooked under pressure.

How many calories are in Paneer Makhni Biryani?

About 809 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Paneer Makhni BiryaniCook

Paneer Makhni Biryani

Name: Paneer Makhni Biryani
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: Indian, North India
Ingredients: 500 grams Tomato; ½ cup Cashew (full); 4 tbsp Ghee; 1 tbsp Ginger Garlic Paste; ¼ tsp Cardamom Powder; ½ cup Milk; 1 tbsp Kasuri Methi, Crushed; 1 tbsp Butter; 1 tbsp Salt; ½ cup Coriander Leaves, Chopped; ½ cup Mint Leaves, Chopped; 3 tbsp Rose Water; 2 cup Basmati Rice; 6 Dried Kashmiri Red Chilli; 1 cup Water; 400 grams Paneer; 1 tbsp Kashmiri Red Chilli Powder; 2 tsp Salt; 2 tbsp Sugar; ¼ tsp Garam Masala Powder; 3 tbsp Fresh Cream; For Boiling Water; As Needed Garam Masala Powder; 3 tbsp Kewra Water

Also known as Paneer Butter Masala Biryani · Veg · Biryani & Pulao, Rice dishes

Biryani & Pulao Rice dishes Curries & Gravies Gluten-free

Total65 min

Prep20 min

Cook45 min

Serves5

Per serving809 cal

Spicemedium

You’ll need: Pressure Cooker

Good for: Party

Cook along

13 steps, each one filmed

A short video for every step, so your hands never have to leave the pan.

Start cooking

Paneer makhni biryani: basmati rice layered with paneer butter masala gravy of tomato, cashew and Kashmiri chilli. Medium-spicy, serves 5, 65 minutes, video.

Ingredients

24 items

Cooking for5 servings

Tomato500 grams
Cashew (full)½ cup
Ghee4 tbsp
Ginger Garlic Paste1 tbsp
Cardamom Powder¼ tsp
Milk½ cup
Kasuri Methi, Crushed1 tbsp
Butter1 tbsp
Salt1 tbsp
Coriander Leaves, Chopped½ cup
Mint Leaves, Chopped½ cup
Rose Water3 tbsp
Basmati Rice2 cup
Dried Kashmiri Red Chilli6
Water1 cup
Paneer400 grams
Kashmiri Red Chilli Powder1 tbsp
Salt2 tsp
Sugar2 tbsp
Garam Masala Powder¼ tsp
Fresh Cream3 tbsp
WaterFor Boiling
Garam Masala PowderAs Needed
Kewra Water3 tbsp

Contains: milk, cashew or other tree nuts.

Nutrition

One serving, and the whole batch of 5. Worked out from the ingredients, so treat it as a close guide.

Nutrient	Per serving	All 5
Energy	809kcal	4045kcal
Protein	27g	133g
Carbohydrate	82g	410g
Fat	43g	217g
Fibre	5.5g	28g
Sugar	12g	59g

Cookd masalas for paneer

Method

1
Wash and soak the rice for 20 mins.
Basmati Rice
2
To make the makhni gravy, boil the tomatoes, cashew nuts and kashmiri red chillies for 6 whistles with a cup of water.
TomatoCashew (full)Dried Kashmiri Red ChilliWater
3
Cool down and blend the mixture until smooth. Strain the gravy base and set it aside.
4
To prepare the gravy, fry the paneer in ghee until lightly golden and strain it out.
GheePaneer
5
In the same pot add ginger garlic paste and saute until no longer in aroma.
Ginger Garlic Paste
6
Add the kashmiri red chilli powder and mix well.
Kashmiri Red Chilli Powder
7
Add the gravy base and simmer it for 5-10 mins.
8
Season with cardamom powder, garam masala, salt and sugar.
Cardamom PowderSaltSugarGaram Masala Powder
9
Add milk to adjust the consistency and mix well.
Milk
10
Finish with the butter, cream, fried paneer cubes and kasuri methi.
Kasuri MethiButterFresh Cream
11
To make the biryani, cook the rice until 80% done in salted water. Strain and set aside.
SaltWater
12
In a pot layer the rice and gravy in 3-4 layer with chopped mint, coriander leaves and garam masala. Also flavour with rose water and kewra water.
Coriander LeavesMint LeavesRose WaterGaram Masala PowderKewra Water
13
Cover and simmer the biryani for 12 mins.

Before you start

How long does Paneer Makhni Biryani take?: 1 hour 5 minutes from start to finish. That is 20 minutes of preparation and 45 minutes of cooking.
How many people does Paneer Makhni Biryani serve?: 5. The ingredient quantities on this page rescale if you are cooking for a different number.
Is Paneer Makhni Biryani vegetarian?: Yes. No meat, no fish and no egg.
Is Paneer Makhni Biryani spicy?: It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
What do I need to make Paneer Makhni Biryani?: 400 grams Paneer, 500 grams Tomato, ½ cup Cashew (full), 2 cup Basmati Rice, 3 tbsp Fresh Cream, ½ cup Milk, and a few more listed on this page.
Do I need a pressure cooker for Paneer Makhni Biryani?: Yes, this one is cooked under pressure.
How many calories are in Paneer Makhni Biryani?: About 809 a serving. The full nutrition table is on this page, per serving and for the whole batch.

Tips from other cooks

5 notes

A
AshwinJanuary 2022
Recipe came out very well
V
vivekNovember 2021
😋
Pavithran VNovember 2021
taste was yummy, but as i don't have weighting machine i can't take ingredients in gm accurately.
C
A Cookd cookJuly 2025
is kewar water and rose water is must
V
VyshaalyAugust 2024
This came out really well. The cashew nuts did the trick 🎉