Vegetable Paneer Biryani

Prep: 1 hour

Prep: 1 hour

Cook: 45 Mins

Cook: 45 Mins

Total Time: 1 hour 45 mins

Total Time: 1 hour 45 mins

Yield: 2-3 Servings

Yield: 2-3 Servings

INGREDIENTS:

Vegetables & Base:

  • 1/2 head Cauliflower, chopped
  • 1 cup Peas
  • 2 cups Broccoli, chopped
  • 4 Carrots, diced
  • 2 medium Potatoes, chopped
  • 3 large Yellow onions, thinly sliced
  • 3 medium Tomatoes, chopped
  • 1 whole Garlic bulb, minced
  • 3 inches Ginger, minced
  • 4 Green chilis, thinly sliced
  • 4 Thai green chilis, minced
  • Paneer, cubed

Marinade:

  •  3-4 cups Yogurt
  • Salt, to taste
  • 1 tsp Black pepper
  • 1 tsp Red chili powder

Rice:

  • 2 cups Daawat Basmati Rice
  • 4 cups Water
  • Ghee 
  • 2 tsp Salt

Whole Spices:

  • 10 Cardamom pods
  • 1 Cinnamon stick
  • 1 tbsp Cumin seeds
  • 4-5 Cloves
  • 2 Bay leaves
  • 1 Star anise
  • Pinch of Saffron

For Layering & Garnish:

  • Ghee
  • Saffron milk (pinch of saffron warmed in milk)
  • Fried onions (reserved from cooking)

Cook:

 

  1. Chop all vegetables and set aside.
  2. In a large bowl, mix yogurt, garlic, ginger, Thai green chilis, 4 tsp salt, 1 tsp black pepper, and 1 tsp red chili powder. Toss in all vegetables except onions and tomatoes. Marinate for at least 1 hour.
  3. Heat ghee in a large pot and fry onions until golden brown. Transfer half to a plate for garnish. Add cardamom, cinnamon, cumin, cloves, and half the sliced green chilis. Sauté for 1 minute.
  4. Add the marinated vegetables and cook for 10-15 minutes until most of the water evaporates. Add tomatoes and paneer cubes and cook for another 5-8 minutes. Season with 2 more tsp salt to taste.
  5. In a separate pot, combine rice, 4 cups water, a spoonful of ghee, 2 tsp salt, star anise, and bay leaves. Cook until rice is 80% done, then drain.
  6. Warm a little milk, stir in a pinch of saffron, and let it sit for 10-15 minutes.
  7. To layer: add ghee to the bottom of the pot, then layer rice, then the veggie mix, then rice again. Drizzle saffron milk over the top and garnish with reserved fried onions.