Vegetarian Paneer Biryani
Ingredients
- 400 gThai or basmati rice (rinsed)
- 250 gpaneer (cubed)
- 3 tbspghee
- 2 pcYellow onion (finely sliced)
- 150 gyogurt Indian
- 2 pcCarrot (diced)
- 2 pcPotato (in small cubes)
- 200 gCauliflower (in small florets)
- 100 gGreen peas
- 3 pcGarlic (minced)
- 0.5 pcMint fresh (chopped bunch)
- 0.5 pcFresh cilantro (chopped bunch)
- 1 pcCinnamon stick
- 4 pccardamom (pods cracked open)
- 3 pcClove
- 1 tspTurmeric powder
- 0.5 tspHot pepper en poudre
- 1 tbspgaram masala
- 400 gBasmati Rice (rinsed)
- 1 pcFresh ginger (grated)
Method
Long, separate rice grains exhaling warm spice aromas. Tender vegetables, firm paneer, and fried onions providing a smoky, crispy touch.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat using steam to avoid drying out the rice.
