Paneer Makhani Biryani with Spinach

Ingredients

• basmati rice1.5 cups (300g)
• paneer (cubed)250g
• spinach (blanched and pureed)150g
• tomato puree1 cup (240ml)
• onion (finely chopped)1 large
• ginger-garlic paste2 tbsp
• cashews (soaked and blended)1/4 cup (40g)
• curd (yogurt)1/2 cup (120ml)
• ghee (clarified butter)4 tbsp
• makhani masala (or garam masala)2 tsp
• turmeric powder1/2 tsp
• red chili powder1 tsp
• saffron strands (soaked in 2 tbsp warm milk)a pinch
• fresh mint leaves (for garnish)1/4 cup
• saltto taste

Directions

1. 1

   Wash and soak basmati rice for 30 minutes. In a large pot, bring 6 cups of water to a boil, add 1 tbsp ghee, a pinch of salt, and the rice. Cook until 70% done (about 5-7 minutes), then drain and set aside.

2. 2

   In a heavy-bottomed pan, heat 2 tbsp ghee. Add the chopped onion and sauté until golden brown. Add ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

3. 3

   Add tomato puree, turmeric, red chili powder, and salt. Cook on medium heat until the oil separates from the masala, about 5-6 minutes.

4. 4

   Lower the heat and stir in the beaten curd and cashew paste, mixing well to avoid curdling. Add the spinach puree and makhani masala, stirring until the gravy is smooth and fragrant.

5. 5

   Add the paneer cubes and gently fold them into the gravy. Simmer for 2-3 minutes, then spread half of this makhani mixture in a separate heavy-bottomed pot or biryani handi.

6. 6

   Layer half of the partially cooked rice over the gravy, then repeat with the remaining makhani gravy and rice on top. Drizzle the saffron milk and remaining 1 tbsp ghee over the top. Sprinkle fresh mint leaves.

7. 7

   Cover with a tight-fitting lid, seal with dough if needed, and cook on low heat for 15-20 minutes until the rice is perfectly done and the flavors meld together. Let it rest for 5 minutes before serving.