Paneer Biryani

Method

1. 1

   Prepare and marinate paneer: Cut 400g paneer into cubes. Mix with half cup yogurt, 1 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 30 minutes.

2. 2

   Pan fry paneer: Fry marinated paneer cubes in 1 tbsp oil 2 minutes per side until golden. Remove.

3. 3

   Fry onions: Slice 2 large onions. Fry in 3 tbsp oil until golden brown. Drain on paper.

4. 4

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain at 70% cooked.

5. 5

   Cook base: In a heavy pot heat 2 tbsp oil. Add 2 chopped tomatoes and cook 6 minutes. Add spices and the marinade. Cook 5 minutes.

6. 6

   Layer: Add fried paneer to the cooked base. Spread parboiled rice on top.

7. 7

   Add garnishes: Add fried onions, 3 tbsp ghee, fresh mint and coriander.

8. 8

   Add saffron milk: Drizzle saffron milk over rice.

9. 9

   Seal and dum cook: Cover tightly and cook on very low heat 20-25 minutes.

10. 10

    Serve: Paneer biryani is a festive vegetarian biryani. Serve with raita and mint chutney.