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Explore Paneer Makhani Briyani Cups | Quick Briyani Recipe | Chef Sanjyot Keer #MorphyRichards with 278,884 views, 9,457 likes, and 463 comments. Experience the impact of this video content that has captured audience attention.

Have you made a recipe that you are proud of? Then participate in the contest to win amazing Morphy Richards India products. 1. Upload an amazing picture. 2. Write the recipe in the caption. 3. Use the #ultimatechristmaschallenge 4. Tag me on Instagram Your Food Lab & Morphy Richards India 5. Follow Morphy Richards India on Instagram Morphy Richards India 6. Last date to enter the challenge – 10/01/2021 T&C Apply. Full written recipe for Paneer makhani biryani cups For cooking rice Ingredients: • Basmati rice 2 cups (thoroughly washed) • Salt to taste • Whole spices 1. Bay leaf 1 no. 2. Star anise 1 no. 3. Cloves 3-4 nos. 4. Cinnamon stick 1 inch 5. Javitri 1 no. 6. Green cardamom 2 nos. • Lemon wedge 1no. • Ghee 1 tbsp • Fresh coriander 1 tbsp (chopped) • Fresh mint 1 tbsp (chopped) Method: • Wash the rice thoroughly with freshwater until the starch is removed. Soak the rice for 15-20 minutes. • To cook rice, set enough water for boiling in a stock pot, add salt, whole spices, lemon wedges, ghee, freshly chopped mint & coriander leaves, mx well and add the soaked basmati rice, cook the rice until its 3/4th done. • Once its 3/4th cooked, strain the excess water and keep the rice aside for later use. For making paneer makhani Ingredients: • For makhani base gravy: 1. Tomatoes 4-5 medium size 2. Onions 1 medium size 3. Garlic 4-5 cloves 4. Ginger 1 inch 5. Green chillies 1-2 nos. 6. Kashmiri red chillies 2-3 nos. 7. Cashew nuts 8-10 nos. 8. Sugar 1 tsp 9. Turmeric powder 1/8th tsp 10. Kashmiri Red chilli powder 1 tbsp 11. Jeera (cumin seeds) 1 tsp 12. Butter 1 tbsp 13. Salt to taste 14. Water 200 ml • Curd 1/3rd cup • Fresh cream 2 tbsp • Kasuri methi ½ tsp • Garam masala 1 tsp • Fried onions (birista) ½ cup • Fresh coriander leaves 3 tbsp (chopped) • Fresh mint leaves 3 tbsp (chopped) • Salt to taste • Paneer 400 gm (cubes) • Live charcoal + ghee Method: • Add all the ingredients for makhani gravy base, in a microwave safe bowl, mix well and microwave them for 10 minutes at 100 power level, after 10 minutes, remove the bowl and mix well. • Cool down the mixture to room temperature, further transfer the mixture to the grinding jar, grind into a fine puree. • Transfer the puree in a bowl and further, add curd, fresh cream, kasuri methi, garam masala, fried onions, freshly chopped mint & coriander leaves and salt to taste and mix well but gently without breaking delicate paneer. • Further, place a live charcoal in a bowl and add few drops of ghee, cover and smoke for 3-4 minutes, to impart the smoky flavour. Assembly Ingredients: • Cooked rice • Paneer makhani • Fried onions/birista • Fresh mint leaves • Fresh coriander leaves • Saffron infused milk Method: • Now, take a mug or any glass that is microwave safe, fill it halfway with paneer makhani, add some fried onions, freshly chopped mint leaves and coriander leaves. • Now, fill the glass with cooked rice, add freshly chopped coriander leaves and mint leaves, fried onions/birista and saffron infused milk. Ready to eat paneer makhani biryani cups is ready, you can cling wrap it and store in the fridge, and heat in microwave before serving it to guest. • Before reheating the paneer makhani biryani cups, remove the cling wrap and microwave the biryani mugs for 2 minutes. • Your paneer makhani biryani cups are ready to be served, enjoy your hot biryani with chilled raita.

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