Paneer Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 15g of ghee in a large pan over medium heat. Add the cumin seeds and let them splutter.

3. 3

   Add the sliced onions and sauté until golden brown.

4. 4

   Add the ginger-garlic paste and green chilies, and sauté for another minute.

5. 5

   Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.

6. 6

   Add the paneer cubes and sauté for 2-3 minutes.

7. 7

   Stir in the yogurt and cook for another 2 minutes.

8. 8

   In a separate pot, bring water to a boil. Add the soaked and drained rice, and cook until the rice is 70% cooked. Drain the rice.

9. 9

   Layer the partially cooked rice over the paneer mixture in the pan.

10. 10

    Drizzle the remaining ghee over the rice. Sprinkle mint and coriander leaves on top.

11. 11

    Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.

12. 12

    Remove from heat and let it rest for 5 minutes before serving. Fluff the biryani gently with a fork and serve hot.