This Indian classic Paneer and Vegetable Makhni Dum Biryani , is bursting with royal flavours. It is a treat to eat this scrumptious and exotic Biryani. All the aromatic and sweet spices, rich nuts and fats make the dish gratifyingly regal, as well as tasting exquisite.
More Biryani Recipes-> Vegan Oven Baked Butternut Squash and Spinach and Coconut Biryani | Nut Roast Biryani
Biryani is the ultimate one pot meal, can be described as a ‘Kohinoor’! The term ‘Biryani’ itself has the essence. Biryani can not be made in hurry and surely it can be perfected with lots of practice but is worth every bit of the effort. Long grain fluffy, fragrant rice, flavoured with beautiful and aromatic spice such as saffron is layered with meat or vegetables cooked in rich gravy. Biryani can suit anyone’s palate as spicewise, biryani tends to be fairly delicate. In this recipe of mine, Paneer and assorted vegetables are cooked with spices, cream and nut pastes and that is layered with cooked long grained Sella Basmati Rice.
More Rice Recipes-> Coconut and Almond Rice | Biranj-Gujarati Style Sweet Rice | Green Peas and Mint Rice | Beetroot, Tofu and English Mustard Rice | Tawa Pulao | Mum’s Green Peas and Potato Rice Pilaf/Pulao
Notes:- Sella Basmati Rice is available in most supermarkets as well as any Asian grocery shop. I like to use Sella for Biryani because this rice doesn’t mush up quickly as normal basmati rice does.
PANEER AND VEGETABLE MAKHNI DUM BIRYANI
Ingredients
- 500 g sella basmati Rice
- Salt to taste
- 2 tbsp. o
- il or ghee
- Few drops l
- emon Juice
- 2 tbsp. w
- hole spices such as bay leaves green cardamom, cloves, cinnamon bark, star anise, black cardamom
- 250 g paneer
- cubes
- 300 g s
- teamed assorted vegetables cauliflower, carrots, green beans, green Peas
- ¼ cup c
- apsicum roughly chopped
- ½ cup o
- nion Paste
- 3 tbsp. g
- inger-garlic paste
- 5-6 tbsp. a
- lmond and white poppy seeds paste
- 2 tbsp. r
- ed chilli powder
- ½ tsp. c
- love and cinnamon powder
- 1 tsp. c
- ardamom Powder
- ½ tsp. n
- utmeg Powder
- ½ tsp. black pepper powder
- 2 tbsp. g
- round cumin and coriander
- Salt to taste
- 1 tsp. k
- itchen king masala - optional
- 3 tbsp. p
- lain natural yogurt
- 4 tbsp. s
- ingle or double cream
- 4 tbsp. o
- il or ghee
- 1 tbsp. k
- ewra water
- 3 tbsp.
- cashew nuts
- 3 tbsp. s
- ultana -yellow raisins
- ¼ cup l
- ukewarm milk
- Big pinch saffron threads
- 3-4 tbsp. f
- ried onion
- 2-3 tbsp. m
- int leaves
- 2 tbsp. g
- hee
Instructions
- Soak saffron threads in lukewarm milk and leave it aside
- .
- Clean, wash and soak rice for at least for an hour in cold water.
- Meanwhile, make paneer and vegetable makhani.
- In a thick bottom pan or kadai heat oil or ghee.
- Add onion paste and cook for 5-6 minutes.
- Add ginger-garlic paste and cook for another 3-4 minutes.
- Then add red chilli powder along with all the masala and spice powder and cook for another 2 minutes.
- Now add almond and poppy seed paste and salt.
- Keep stirring, then add plain yoghurt and keep the heat very low.
- Add a couple of tbsp. water.
- Meanwhile, apply little oil or ghee on the paneer cubes and grill for 3-4 minutes on both sides.
- Add paneer and all the vegetables in the gravy.
- Mix gently then add cream and turn the heat off.
- Mix well and add kewra water and leave it aside.
- Now Prepare rice.
- In a large pan or pot add at least 2 LTR water, lemon juice, salt, ghee and whole spices.
- Once the water starts boiling add soaked rice.
- Cook the rice until it’s 75% done.
- Drain the excess water of the rice using a colander.
- Grease the heavy bottom pan with the little ghee.
- Now spread the 1/2 of paneer and vegetable makhani evenly.
- Add the 1/3 of rice on top of the makhani and spread it evenly, sprinkle cashews, sultanas, some fried onions, mint leaves.
- Repeat with another layer of the remaining vegetables, the rest of the rice, cashews, raisins, fried onions and mint.
- Now pour saffron milk and remaining ghee on rice.
- Seal the pan with kitchen foil or pastry and cover with the lid.
- On a stove, first, arrange a flat griddle or tawa , this will prevent the rice from sticking at the bottom.
- Put biryani pan on the griddle and keep heat high for 5 minutes.
- Then reduce the heat totally and cook the biryani for another 15-20 minutes.
- Once done, serve this Biryani hot with salad, raita and papad.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
PANEER AND VEGETABLE MAKHNI DUM BIRYANI
Ingredients
- 500 g sella basmati Rice
- Salt to taste
- 2 tbsp. o
- il or ghee
- Few drops l
- emon Juice
- 2 tbsp. w
- hole spices such as bay leaves green cardamom, cloves, cinnamon bark, star anise, black cardamom
- 250 g paneer
- cubes
- 300 g s
- teamed assorted vegetables cauliflower, carrots, green beans, green Peas
- ¼ cup c
- apsicum roughly chopped
- ½ cup o
- nion Paste
- 3 tbsp. g
- inger-garlic paste
- 5-6 tbsp. a
- lmond and white poppy seeds paste
- 2 tbsp. r
- ed chilli powder
- ½ tsp. c
- love and cinnamon powder
- 1 tsp. c
- ardamom Powder
- ½ tsp. n
- utmeg Powder
- ½ tsp. black pepper powder
- 2 tbsp. g
- round cumin and coriander
- Salt to taste
- 1 tsp. k
- itchen king masala - optional
- 3 tbsp. p
- lain natural yogurt
- 4 tbsp. s
- ingle or double cream
- 4 tbsp. o
- il or ghee
- 1 tbsp. k
- ewra water
- 3 tbsp.
- cashew nuts
- 3 tbsp. s
- ultana -yellow raisins
- ¼ cup l
- ukewarm milk
- Big pinch saffron threads
- 3-4 tbsp. f
- ried onion
- 2-3 tbsp. m
- int leaves
- 2 tbsp. g
- hee
Instructions
- Soak saffron threads in lukewarm milk and leave it aside
- .
- Clean, wash and soak rice for at least for an hour in cold water.
- Meanwhile, make paneer and vegetable makhani.
- In a thick bottom pan or kadai heat oil or ghee.
- Add onion paste and cook for 5-6 minutes.
- Add ginger-garlic paste and cook for another 3-4 minutes.
- Then add red chilli powder along with all the masala and spice powder and cook for another 2 minutes.
- Now add almond and poppy seed paste and salt.
- Keep stirring, then add plain yoghurt and keep the heat very low.
- Add a couple of tbsp. water.
- Meanwhile, apply little oil or ghee on the paneer cubes and grill for 3-4 minutes on both sides.
- Add paneer and all the vegetables in the gravy.
- Mix gently then add cream and turn the heat off.
- Mix well and add kewra water and leave it aside.
- Now Prepare rice.
- In a large pan or pot add at least 2 LTR water, lemon juice, salt, ghee and whole spices.
- Once the water starts boiling add soaked rice.
- Cook the rice until it’s 75% done.
- Drain the excess water of the rice using a colander.
- Grease the heavy bottom pan with the little ghee.
- Now spread the 1/2 of paneer and vegetable makhani evenly.
- Add the 1/3 of rice on top of the makhani and spread it evenly, sprinkle cashews, sultanas, some fried onions, mint leaves.
- Repeat with another layer of the remaining vegetables, the rest of the rice, cashews, raisins, fried onions and mint.
- Now pour saffron milk and remaining ghee on rice.
- Seal the pan with kitchen foil or pastry and cover with the lid.
- On a stove, first, arrange a flat griddle or tawa , this will prevent the rice from sticking at the bottom.
- Put biryani pan on the griddle and keep heat high for 5 minutes.
- Then reduce the heat totally and cook the biryani for another 15-20 minutes.
- Once done, serve this Biryani hot with salad, raita and papad.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Serve this dreamy Italian Vegetarian Caramel Panna Cotta with Salted Peanut Brittle dessert to your guests and prepare yourself for many compliments in return, just because you served them this unforgettable dessert which they can swoon over.
We love Panna Cotta and we have obsession anything with Caramel flavours. In May 2010 I prepared panna cotta for the first time – Vegetarian Mango Panna Cotta , which turned out delicious. Then there was a White Chocolate Panna Cotta with Dark Chocolate sauce, very chocolicious.
I used agar agar to set all the above panna cotta recipes, also used in making this easy and quick homemade vegan jelly recipe too!
I always fiddle with authentic recipes and turn those recipes into fusion recipes. Or, if I put it in posh words ‘Modern Twist on the Traditional Recipes’ and I prepared Thandai Panna Cotta with Rose Saffron jelly. and Doodh Poha with Nutella Panna Cotta. They were phenomenal!
While I was preparing Paneer and Vegetable Makhni Dum Biryani we were left with almost 200-250ml cream.
This luscious Caramel Panna Cotta dessert topped with sweet, salty, and nutty crunch was absolutely bang on.
More Caramel Flavoured Recipes-> Gilded Chocolate & Caramel Malteseres Ombre Cake | Creamy Caramel Phirni | Salted Caramel Peda | Caramel Rava Badam Ladoo
These creamy little custards make for the perfect Father’s day or year-round treat.
This dessert is super satisfying and very easy to prepare, the salted peanuts brittle is really easy to make too, making brittle is so much fun and can be made relatively quick with my method below.
The saltiness and sweetness of the brittle absolutely gorgeous with the caramel custard. These mini treats are to die for and see some hands hovering over the second or third, so make extra!
VEGETARIAN CARAMEL PANNA COTTA
ingredients:
240 ml double cream
240ml whole milk
50g coconut Sugar
3-4 tbsp. maple syrup or honey
1 tsp. vanilla Extract
2 tsp. agar-agar powder
250g caster sugar
250g salted peanuts
Oil for brushing
instructions:
How to cook VEGETARIAN CARAMEL PANNA COTTA
In a pan add the half of the milk and coconut sugar.
Whisk it well and let the sugar dissolve properly.
Put the pan on medium heat and allow the mixture to heat up.
Cook for further 4-5 minutes, but do not allow to burn.
Now add remaining milk, agar-agar powder, cream and maple syrup.
Whisk well and let the mixture simmer but do not let it boil.
Keep stirring most of the time.
Let the mixture cool for 5-7 minutes.
Add vanilla extract.
Pour the mixture into ramekins or serving bowl or glasses equally and allow to set in the refrigerate until set.
Meanwhile, make brittle.
Lightly oil a baking sheet or line with baking parchment.
In a non-stick pan add sugar and 100ml water.
Heat the pan gently, and let the sugar dissolve itself.
Once sugar dissolve, gently stir it and bring it to boil.
Then boil about 10 minutes until the syrup reaches to a deep amber-coloured caramel.
Don’t let the caramel go darker or the taste will be bitter.
Remove the pan from the heat and quickly add the salted peanuts to it.
Give it a quick stir and tip the mixture onto a baking sheet.
Spread it quickly into a thin layer with the spoon or spatula and leave it to harden.
Once it hardens break into small pieces.
Once pannacotta is ready, top with salted peanut brittle and serve chilled.
Enjoy.
