Cheese and Vegetable 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 2 tablespoons of oil in a large pan over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and sauté for another minute until fragrant.

4. 4

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

5. 5

   Stir in the biryani masala and cook for another minute.

6. 6

   Add the mixed vegetables and paneer cheese, and cook for 5 minutes, stirring occasionally.

7. 7

   Add the yogurt and mix well. Cook for another 2 minutes.

8. 8

   Add the soaked and drained rice to the pan, along with 400 ml of water and salt to taste. Stir gently to combine.

9. 9

   Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10. 10

    Remove from heat and let it sit, covered, for another 5 minutes.

11. 11

    Fluff the biryani with a fork and garnish with fresh coriander before serving.