Veggie Biriyani with Paneer

Serves: 6-8
Prep time: 15 minutes
Cooking time: 20 minutes
Oven time: 20 minutes.

I made this for dinner when I had some friends over a couple of weeks ago. Actually nothing too fancy. Just added fried Paneer to a simple vegetable biriyani and most people liked the result !

Biriyani isn't a 5 minute dish to prepare. So embark on this only when you are cooking leisurely and have some time (approx 40-50 minutes) on your busy schedule😁

As always, read the recipe BEFORE you start chopping and slicing and cooking. That way you get your road-map for the dish in your head to get you to your goal. Don't hesitate to make adjustments as needed. What is the fun in cooking if you simply follow someone else's recipe (except for the ratio of rice to water)?

Ingredients:

• 3 tablespoons oil or ghee (clarified butter)
• 1 onion thinly sliced
• 1 tblspn minced garlic
• 1  tblspn minced ginger
• 1 ripe tomato diced
• 1/2-3/4 cup warm water (use as needed)
• 1/2 cup green peas
• 1  carrot sliced into one inch pieces (thickness of french fries)
• 1 green bell pepper diced
• 1 cup cauliflower florets
• Salt to taste
• Dry spices (you can also use a store bought Biriyani mix like Eastern or any other brand)

1. 1/4 tspn turmeric powder
2. 1/4 tspn cayenne pepper
3. 1/2 tspn ground black pepper
4. 2 tspns Garam masala
5. 1 tspn coriander powder
6. 1/2 tspn Fennel powder (optional)

• 1 cup fried Paneer (fresh cheese)
• 3 tblspns chopped mint
• 4 tblspns chopped cilantro

Method:

• Add ghee or oil in a pan over medium-high heat.
• Add the onion, and cook until translucent, about 3-4 minutes.
• Stir in garlic, ginger, tomatoes, and  saute for 4-5 minutes, cook covered on low-med heat until most of the moisture has evaporated (6-8 minutes). Peek once in a while to ensure that the stuff isn't burning. If too dry, sprinkle a little warm water.
• Add vegetables, spice powders and salt. Stir well, add 1/2 cup warm water and cook covered on medium heat until vegetables are tender (not over cooked). 
• Add Paneer cubes, mint and cilantro. Stir well. 

While the veggies are cooking, prepare the rice as follows.

For rice

• 2 cups washed and drained Basmati rice
• 3 tblspn Ghee or oil
• 1/2 tspn cumin seeds
• 1/2 tspn Shah Jeera (optional) 
• 5-6 Cardamom pods
• 1 inch piece of Cinnamon stick
• 4-5 whole Cloves
• 2 bay-leaves
• 2 hot green chili peppers slit lengthwise (optional, for flavor)
• 3.5 cups of warm water
• Salt to taste

Method:

• Warm the Ghee or oil in a fairly deep pot warm on medium heat.
• Add all the whole spices and saute for a couple of minutes. Add 3.5 cups of warm water and sufficient salt. Bring to a rolling boil. 
• Then add drained rice and green chili pepper. Stir occasionally until water comes back to a boil. Cook uncovered for 5-6 minutes until most of the water has evaporated. Then reduce heat to the lowest setting and cook COVERED for 15-18 minutes. Remove lid and gently fluff the rice using a fork.

Layering:

• 3 tblspns chopped mint (garnish)
• 3 tblspns chopped cilantro (garnish)
• 1 tspn Rose essence diluted in 2 tblspns of water or rose water
• 1/2 cup fried onions
• A pinch of saffron soaked in 3 tablespoons of warm milk (optional)

Method:

• Reserve half the fried onions, cilantro and mint for garnish.
• In a flat serving dish, place alternate layers of the veggie+paneer mix, remaining cilantro, mint, fried onions and cooked rice. You should have at least two layers.
• Sprinkle rose water over rice
• Garnish with fried onions, cilantro and mint. Sprinkle saffron milk on top. 
• Cover dish with a tight fitting lid and place in 300F over for 20 minutes.
• Remove, and serve hot with Raitha. 
• Note: Let your guests do the "mixing" of the biriyani. You don't want to spoil the look of it, do you?