First of all rice should be washed and cleaned thoroughly and soaked for 30 minutes in clean water.
Now boil 6-7 cups of water, add Cloves, Green Cardamom, Cinnamon stick, Bay leaf, 1 teaspoon Salt and a teaspoon of Cooking Oil.
Add rice to boiling water and cook on medium-high heat until rice gets cooked about 90%.
Strain cooked rice and spread in a large plate. This prevents grains from sticking together in Biryani.
Now, heat a pan for the tomato paste and add tomatoes, green cardamom, mace, cumin seeds, cloves, cinnamon sticks, black peppercorns. Add a cup of water, pinch of Sugar.
Allow water to boil on high heat. Reduce the heat and cook covered for 15 minutes.
Switch off the flame and Remove from heat. Strain water and allow the masala to cool down completely.
Make a fine paste in a grinder.
Now for the Onion masala paste and Cashew paste. In onion paste, we will take Onions, coriander leaves, ginger, garlic and green chilies. Grind into a fine paste.
We have soaked cashewnuts in lukewarm water. Make a thick Cashew paste.
All 3 pastes are now ready.
Now fry Paneer pieces in hot oil in a pan on medium heat until it becomes slightly brown. Remove from Oil in a plate and keep aside.
For the makhani gravy
Heat 2 tablespoons Cooking Oil and 1 tablespoon butter in a pan. Now add Bay leaf, Onion masala paste, turmeric powder and cook on medium flame until the raw fragrance is gone.
Now add red chilli powder, garam masala powder, cumin powder and dry coriander powder. Cook this masala for 4 minutes minutes, If it gets dry, add some water and cook again.
Now, add Tomato paste and mix well.
Now add Cashew paste and 2 tablespoons of water and mix well so that it doesn't becomes lumpy.
Add Salt to taste and cook covered for 5 minutes
Now add Paneer pieces and coat well with masala. Add half a cup water and cook covered on low heat for 2 minutes.
The paneer gravy for layering Biryani is ready Now add coarsely crushed fenugreek leaves and cream and mix well.
Heat a big wok add oil, crackle cumin seeds, add mix sautéed vegetables, rice biryani masala and mix well on a medium flame for 2 minutes.
Switch off the flame.
Layering of biryani.
Take a large deep biryani pan for layering Biryani.
Smear the dish with Ghee bottom and the sides.
Put half of Paneer gravy and some brown onions.
Add half quantity cooked rice and make a rice layer.
Add some saffron milk, browned onions and chopped coriander leaves. This completes the first layer.
Place a lid or a foil and cook on high heat for 3 minutes on high heat, then cook on low heat for 3 minutes
Now remove the foil. Be careful of heat trapped inside.
Juicy and moist Paneer Makhani Biryani is ready to be served.
Serve hot with mix vegetable raita or Burani raita or can relish without any accompaniments too.
