### TranslatedIngredients: 1 cup Basmati rice,4 teaspoon Ghee,2 teaspoon Ginger Garlic Paste,2 Onion - sliced,2 teaspoon Biryani Masala,3 teaspoon Lemon juice,Salt - to taste,200 gram Paneer (Homemade Cottage Cheese) - cubed,1 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,2 teaspoon Homemade tomato puree,4 teaspoon Hung Curd (Greek Yogurt),1 teaspoon Lemon juice,1/2 teaspoon Ginger Garlic Paste,2 teaspoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 30 ### CookTimeInMins: 40 ### TotalTimeInMins: 70 ### Servings: 4 ### Cuisine: Indian ### Course: Dinner ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Paneer Malai Makhani Biryani recipe, the first step is to wash the rice and soak for 10 minutes.Heat a heavy bottomed pot with enough boiling water and add rice for cooking. Strain the rice just before the grain is fully cooked.Spread on a platter and cool it.Cut the paneer in barfi shape. Take a wide glass bowl and mix together red chilli powder, turmeric powder, tomato puree, curd, lime juice and salt. Add the paneer to the mix and coat well. Leave it for 5 minutesHeat a frying pan with oil and fry the marinated paneer for 5 to 8 minutes. Cook till paneer turn brown from both the sides. Remove the cubes from the pan and keep it aside. Sprinkle lime juice and salt on rice then carefully run the fork through the rice to mix it up without breaking the grains.Heat a big wok with ghee on low flame, add onion and fry till golden brownish and remove.In the same wok, add the rice, 3/4 fried onions and the biryani masala. Cook for about a minute or two. Now, to layer the biryani, add the rice in a platter, then put the paneer mixture on it and garnish it with the remaining fried onions.Serve Paneer Malai Makhani Biryani along with Boondi Raita and Kachumber Salad for a weekday dinner.