Vegetarian Paneer Biryani

Long, separate rice grains exhaling warm spice aromas. Tender vegetables, firm paneer, and fried onions providing a smoky, crispy touch.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1187
• Protein: 36 g
• Carbs: 192 g
• Fat: 29 g

Ingredients

• 400 g Thai or basmati rice ( rinsed )
• 250 g paneer ( cubed )
• 3 tbsp ghee
• 2 piece Yellow onion ( finely sliced )
• 150 g yogurt Indian
• 2 piece Carrot ( diced )
• 2 piece Potato ( in small cubes )
• 200 g Cauliflower ( in small florets )
• 100 g Green peas
• 3 piece Garlic ( minced )
• 0.5 piece Mint fresh ( chopped bunch )
• 0.5 piece Fresh cilantro ( chopped bunch )
• 1 piece Cinnamon stick
• 4 piece cardamom ( pods cracked open )
• 3 piece Clove
• 1 tsp Turmeric powder
• 0.5 tsp Hot pepper en poudre
• 1 tbsp garam masala
• 400 g Basmati Rice ( rinsed )
• 1 piece Fresh ginger ( grated )

Instructions

1. Scent and blanch the rice

   Rinse the basmati rice until the water runs clear. Plunge it into a large pot of boiling salted water with the cinnamon, cardamom, and cloves. Cook until the grain is al dente: it should still have a slight bite. Drain and set aside.

2. Fry the onions and paneer

   Heat the ghee in a sauté pan. Fry the sliced onions until deep brown and crispy. Remove half for garnish. In the same fat, brown the paneer cubes on all sides.

3. Start the vegetable base

   Add the pressed garlic, grated fresh ginger, and powdered spices (turmeric, chili, garam masala) to the pan. Add the carrots, potatoes, cauliflower, and peas. Stir in the yogurt. Simmer until the sauce coats the vegetables, which should remain whole.

4. Assembly and steam cooking

   Layer the basmati rice over the vegetables without pressing down. Sprinkle with mint, fresh coriander, and the remaining fried onions. Cover tightly. Cook over very low heat: the steam will finish cooking the rice and meld the flavors. When the rice grains stand up, it's ready.

Chef's tips

• Rice should be 70% cooked before layering: it must be flexible but the core should remain firm.
• Never mix the layers during final cooking; serve by scooping vertically to maintain the color gradients.
• If you don't have a tight lid, seal the edge of the pot with a dough rope (flour and water) to trap the steam.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat using steam to avoid drying out the rice.