Paneer Vegetable Biryani

Preparation Time: 10 minutes 

Cook Time: 15 minutes 

Bake Time/Stove Top:10 minutes 

Serves : 4-5

Ingredients:

Basmati rice: 2 cups 

Paneer : 250 gms 

Onion : 1 sliced + 1 circles

Green chilies: 6 slit 

Carrot: 2 medium 

Green pepper/Capsicum: 1/2 cut in half and sliced

Green beans: 6 cut into 1" pieces 

Mint/Pudina: 1 cup chopped 

Coriander leaves/Kothimera: 1 cup chopped 

Ginger garlic paste: 1 tsp 

Biryani masala: 2 tsp 

Cumin coriander powder: 1 tsp 

Garam masala: 1 tsp 

Yogurt : 2 tbsp 

Milk : 2 tbsp 

Saffron : a pinch 

Salt to taste 

Method:

Soak rice for 1 hour.

Heat 3 tbsp of ghee in a pan and add green chilies. Sauté them for 1 minute. Add onions and sauté till they turn translucent. Add ginger garlic paste and sauté for 30 seconds. Add biryani masala, cumin coriander powder and garam masala and mix well. Add all the veggies except coriander leaves and salt, cook until the veggies are completely cooked. Should take 6-7 minutes. Add yogurt and mix well. Turn off the stove.

Heat 1 tbsp of ghee in a pan and fry paneer to golden brown. For about 5 minutes.

Add the fried paneer to veggies and mix well.

Soak saffron in warm milk.

Cook and drain your rice(5 minutes)

Take an oven safe dish, lay half of the rice and the veggies. Mix saffron milk to the rest of the rice and lay it over the veggies. 

Top it off with coriander leaves and onion rings. Cover with aluminum foil.

Pre heat the oven to 400 degrees F and bake the rice for 10 minutes.

Once you take it out, let it rest for 5 minutes before removing the foil.

If you are cooking stove top, layer it in a pan, put the pan over a tava on low heat for 10 minutes.

Serve hot with gravy or raita.