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 2 tablespoons of vegetable oil in a large pan over medium heat. Add sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

3. 3

   Add the remaining oil to the pan, then add minced garlic, grated ginger, and chopped green chilies. Sauté for a minute until fragrant.

4. 4

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

5. 5

   Add the cubed paneer to the pan and cook for 5 minutes, allowing the paneer to absorb the spices.

6. 6

   Stir in the yogurt, fresh coriander, and fresh mint. Cook for another 2 minutes.

7. 7

   In a separate pot, bring water to a boil and add the soaked rice. Cook until the rice is 70% cooked, then drain.

8. 8

   Layer the partially cooked rice over the paneer mixture in the pan. Cover with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld.

9. 9

   Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions.

10. 10

    Serve hot with raita or your choice of side dish.