Cook Time: 15 minutes
Bake Time/Stove Top:10 minutes
Serves : 4-5
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
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.