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Extra Paneer Vegetable Biryani
Created by: Howcan Team
Ingredients
- 2 cups basmati rice
- 1 cup paneer, cubed
- 2 onions, thinly sliced
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 1/2 cup yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 1/4 cup ghee or vegetable oil
- 1 cinnamon stick
- 4 cloves
- 2 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon saffron strands (optional)
- 2 cups water
- Salt to taste
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 bowl, mix the yogurt, turmeric, red chili powder, garam masala, and salt. Add the paneer cubes and marinate for 20 minutes.
- In a large pot, heat the ghee or oil over medium heat. Add the cinnamon stick, cloves, cardamom pods, and cumin seeds. Sauté for 1-2 minutes until fragrant.
- Add the sliced onions and sauté until golden brown. Add the mixed vegetables and sauté for another 3-4 minutes.
- Add the marinated paneer along with the marinade to the pot. Cook for 5-6 minutes, stirring occasionally.
- Add the soaked and drained rice to the pot and gently mix with the paneer and vegetables. Pour in 2 cups of water and bring 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.
- If using saffron, dissolve the saffron strands in 1/4 cup of warm milk and drizzle over the cooked biryani. Sprinkle with chopped mint and cilantro.
- Remove from heat and let the biryani rest for 5 minutes before fluffing with a fork. Serve hot and enjoy!
Vegetable Paneer Biryani is a delectable Indian dish that combines fragrant basmati rice, assorted vegetables, and succulent paneer (Indian cottage cheese) with a blend of aromatic spices. This dish has its roots in the rich culinary heritage of India, particularly in the regions of Punjab and Uttar Pradesh, where it is a staple in many households and restaurants. The history of Vegetable Paneer Biryani dates back centuries, with each region adding its own unique twist to the recipe. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have popularized this dish through their innovative cooking shows and restaurants, showcasing the versatility of paneer in traditional Indian cuisine. For the best Vegetable Paneer Biryani experience, head to iconic Indian restaurants in Delhi, Mumbai, or Chennai, where skilled chefs expertly layer the rice, vegetables, and extra paneer with precision, infusing each grain with the rich flavors of saffron, cardamom, and cinnamon. To make this dish at home, it's crucial to get the balance of spices and the texture of paneer just right. Some alternative methods include marinating the paneer in yogurt and spices before adding it to the biryani, enhancing its taste and tenderness. Whether enjoyed at a bustling Indian eatery or lovingly prepared in a home kitchen, Vegetable Paneer Biryani with extra paneer is a true celebration of India's vibrant culinary heritage.
70 min
6
380 calories
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