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Vegetable Paneer Biryani
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 cup paneer, cubed
- 1 large onion, thinly sliced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1/2 cup plain yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/4 cup ghee or vegetable oil
- Salt to taste
- 3 cups water
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
- In a large pot, heat the ghee or vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seeds. Sauté for 1-2 minutes until fragrant.
- Add the sliced onions and cook until they turn golden brown. Add the minced garlic, grated ginger, and green chilies. Sauté for another 2 minutes.
- Stir in the chopped tomatoes and cook until they turn soft and mushy. Add the mixed vegetables and paneer cubes. Cook for 5 minutes.
- In a small bowl, whisk the plain yogurt with turmeric powder, red chili powder, and garam masala. Pour this mixture into the pot and stir well to combine.
- Add the drained basmati rice to the pot and gently mix to coat the rice with the vegetable and paneer mixture. Season with salt to taste.
- Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the biryani simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes to steam.
- Garnish the biryani with chopped mint leaves and cilantro before serving. Fluff the rice with a fork and serve hot with raita or your favorite side dish.
Vegetable Biryani is a classic Indian dish with a rich history dating back to the Mughal era. This aromatic and flavorful rice dish is traditionally made with a mix of vegetables, fragrant spices, and long-grain basmati rice. The addition of extra paneer, a type of Indian cheese, adds a creamy and indulgent twist to this beloved recipe. Chefs in the northern regions of India, particularly in the state of Uttar Pradesh, are renowned for their expertise in preparing Vegetable Biryani with extra paneer. The dish has evolved over time, with various regional variations incorporating local ingredients and cooking techniques. Today, the best versions of Vegetable Biryani with extra paneer can be found in authentic Indian restaurants that prioritize the use of high-quality spices, fresh vegetables, and homemade paneer. Achieving the perfect balance of flavors and textures is crucial, making the proper layering of rice, vegetables, and paneer a key aspect of the cooking process. For those looking to recreate this dish at home, it's essential to pay attention to the spices used, such as saffron, cardamom, and cinnamon, as they contribute to the dish's signature aroma. Additionally, marinating the paneer in a blend of yogurt and spices before incorporating it into the biryani adds depth to the overall flavor profile. While the traditional method of cooking Vegetable Biryani involves layering the rice and vegetable mixture in a pot and allowing it to steam to perfection, some chefs also prepare it using the dum pukht technique, where the pot is sealed with dough to trap the flavors and aromas. Whether enjoyed at a bustling Indian eatery or prepared at home with care and attention to detail, Vegetable Biryani with extra paneer is a delightful culinary experience that showcases the vibrant and diverse flavors of Indian cuisine.
70 min
6
380 calories
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