Paneer Veg Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 1 tbsp of ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the chopped tomatoes to the pot and cook until they become soft and mushy.

4. 4

   Add the mixed vegetables and cook for 5-7 minutes until they are tender.

5. 5

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Cook for another 2 minutes.

6. 6

   Add the cubed paneer and yogurt to the pot. Mix well and cook for 5 minutes.

7. 7

   In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice. Cook until the rice is 70% done. Drain the rice and set aside.

8. 8

   Layer the partially cooked rice over the vegetable and paneer mixture in the pot. Sprinkle the reserved fried onions, chopped cilantro, and mint leaves on top.

9. 9

   Drizzle the remaining 1 tbsp of ghee over the rice.

10. 10

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

11. 11

    Once done, gently fluff the biryani with a fork. Serve hot, garnished with additional cilantro and mint leaves if desired.