Anda Makhni Biryani. Simple Vegetable and Paneer Makhani Dum Biryani Recipe - Paneer Biryani/ Indian Main Course Recipes. Egg Biryani Recipe - Anda Dum Biryani. Egg biryani is a Hyderabadi food recipe prepared with boiled eggs, spices and basmati rice that is cooked on dum and garnished with caramalized onions.
Dal makhani or dal makhni (pronounced daal makh-nee, "buttery lentils") is a dish originating from the Punjab region of India.
The primary ingredients are whole black lentils (urad), red kidney beans.
This makhni paneer biryani hails from Northern India.
You can Cook Anda Makhni Biryani using 27 ingredients and 6 steps. Here is how you cook that.
Ingredients of Anda Makhni Biryani
- What You needis 3 cups of basmati rice.
- It's 8 cups of water.
- It's 2 of green cardamoms.
- Lets Go Prepare 3 of cloves.
- What You needis 1 inch of cinnamon stick.
- What You needis 8-9 of black peppercorns.
- Lets Go Prepare 2 of bay leaves.
- Lets Go Prepare 4 of eggs.
- Lets Go Prepare 2 of onions.
- Lets Go Prepare 3 of tomatoes.
- It's 6-7 of garlic cloves.
- Lets Go Prepare 1 inch of ginger.
- It's 3 of dry red chillies.
- It's 1 tsp of cumin seeds.
- What You needis 6-7 of almonds/ cashews.
- Lets Go Prepare 1/2 tsp of turmeric powder.
- What You needis 1 tsp of red chilli powder.
- Lets Go Prepare 1/2 tsp of coriander powder.
- Lets Go Prepare 1 tsp of garam masala powder.
- It's 1 tsp of kasuri methi.
- What You needis 1 tbsp of curd.
- What You needis as needed of Water.
- Lets Go Prepare 2 tsp of Chopped Coriander leaves.
- It's 3 of slitted green chilies.
- It's as needed of Butter.
- It's As needed of Oil.
- What You needis 1 tsp of ghee.
Makhni dishes are butter based dishes that make up a definitive portion of North Indian cuisine. Enjoy Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak. Check Makhni Paneer Biryani Recipe in Urdu. Learn to cook Makhni Paneer BiryaniRecipe by chef at Masala TV show.
Anda Makhni Biryani step by step
- Boil 4 eggs and chop them into small pieces. Fry 1 thinely sliced onion till it is brown in colour and keep them aside..
- Thoroughly wash & soak 3 cups of basmati rice for 30mins. Boil water in a heavy bottom pan, add salt, whole dry spices like cardamoms, cloves, cinnamon, black peppercorns & bay leaves, once the water starts to boil and you see bubbles, add the soaked rice and cook it for 5-7 mins or until the rice is half cooked. Keep it aside.
- Now heat some oil & butter in pan, add cumin seeds, once it starts to splutter, add 1 roughly chopped onion, 3 dry red chillies,fry it for 2 min, next add ginger & garlic, fry it for 3-4 mins, add the almonds/cashews, tomatoes roughly chopped, little salt and cook until the tomato becomes soft and mushy. Once it cools down, add little water & make a smooth paste of it..
- Heat some butter in a pan, add the tomato onion paste, cook it for 3-4 mins, next lower the flame add turmeric powder, red chilli powder, coriander powder, garam masala powder & salt to taste, add very little water and cook the masala well for 5-7 mins or until oil starts to separate from the sides.
- Next add curd and kasuri methi (you can also add some fresh cream), mix everything well for 2-3 minutes, add half cup of water and boiled & chopped eggs, gently mix everything well. Cover and allow it to cook for 5 minutes. Makhni gravy is ready..
- For assembling the Biryani, take heavy bottom pan, apply little ghee, add one layer of rice, followed by one layer of anda makhni gravy, sprinkle some chopped coriander leaves, fried onions & slitted green chilies, again put one layer of rice and repeat the process, add some butter or ghee on the top. Finally cover the pan, place it over hot tawa, put some heavy weight on the pan and on a low flame cook it for 10-15 mins and it's done. Serve it hot with raita and enjoy.
Never felt a reason to leave a note but I'm sorry had to do it this time… first of all "makhni" or "makhani" doesn't mean ghee. It means butter or butter like. Ghee and makkhan are both Hindi words. I once found a black cardamom and clove in their dal makhni. I thought may be it is the black cardamom and clove giving that The longer you keep dal makhni to simmer, the better it tastes.