Vegetable Biryani with Paneer

1. 1
   prep · ~30 min

   Soak the rice and prep the saffron.

   1.Wash 1.5 cups basmati rice in water until it runs clear, then soak in fresh water for 30 minutes. Drain well.

   2.Soak 8 saffron strands in 2 tbsp warm milk and set aside.

   TIPSoaking the rice helps it cook longer without breaking, giving you beautiful long grains.
2. 2
   fry · ~10 min

   Fry the paneer and potatoes.

   1.Heat 1 tbsp oil in a pan over medium heat until shimmering.

   2.Add 200g paneer cubes and fry until golden on all sides (3-4 min). Remove and set aside.

   3.In the same pan, add cubed potato and fry until golden and just tender (5-6 min). Remove and set aside.

   TIPDon't overcrowd the pan - fry in batches if needed for even browning.
3. 3
   fry · ~12 min

   Crisp the fried onions.

   1.Heat 1 tbsp oil in the same pan over medium heat.

   2.Add the sliced onions and fry until deep golden brown and crisp (10-12 min), stirring often.

   3.Remove half for layering garnish. The remaining half stays in the pan.
4. 4
   saute · ~13 min

   Build the vegetable gravy.

   1.To the pan with the remaining onions, add bay leaf, cardamom, cloves, cinnamon, and cumin seeds. Sauté for 30 seconds until fragrant.

   2.Add ginger-garlic paste and slit green chilies. Cook until the raw smell goes away (1 min).

   3.Add chopped tomatoes and cook until soft and mushy (3-4 min).

   4.Add red chili powder, turmeric, biryani masala, and 0.25 tsp salt. Sauté for 1 minute.

   5.Lower the heat, add whisked yogurt, and stir continuously for 2 minutes to prevent curdling.

   6.Add carrots, beans, peas, fried potatoes, and 2 tbsp water. Cook covered for 5 minutes until vegetables are just tender. Turn off heat.

   TIPKeep stirring after adding yogurt - this ensures it blends smoothly without splitting.
5. 5
   boil · ~6 min

   Parboil the rice.

   1.Bring 4 cups of water to a rolling boil in a large pot.

   2.Add the drained rice and cook until 70% done - the grains should still have a slight bite (5-6 min).

   3.Drain immediately and spread on a plate to stop further cooking.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Spread the vegetable gravy evenly at the bottom of a heavy-bottomed pot.

   2.Top with a layer of parboiled rice, spreading it gently to cover.

   3.Sprinkle half of the mint, half of the coriander leaves, half the fried paneer, and half the reserved crispy onions.

   4.Add a second layer of rice, then top with remaining herbs, paneer, and onions.

   5.Drizzle the saffron milk, a pinch of salt, a pinch of garam masala, and 1 tbsp ghee over the top.

   TIPLayer gently without pressing down - you want airy, separate grains, not a compacted mass.
7. 7
   steam · ~25 min

   Cook on dum.

   1.Cover the pot with a tight-fitting lid. For a better seal, place a heavy weight on the lid or seal with dough.

   2.Place on lowest possible heat and cook for 20-25 minutes without opening the lid.

   3.Turn off heat and let it rest covered for 5 minutes before opening.

   TIPLow heat is the secret to dum cooking - too high and the bottom will burn before the rice is fully steamed.
8. 8
   serve

   Gently fluff and serve the biryani.

   1.Open the lid and use a wide, flat spatula to gently fluff the rice, mixing the layers from bottom to top without breaking the grains.

   2.Serve hot in a katori, ensuring each portion gets vegetables, paneer, and crispy onions.

   TIPThe biryani magic is in the aroma when you open the pot - serve immediately to capture that moment.

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