Paneer Vegetable Biryani

Paneer vegetable Biryani is a delicious layered aromatic rice dish. It’s layered with par cooked rice, spiced vegetable mixture with paneer and potatoes, saffron milk, fried onions, and herbs. This dish is widely popular in south Asian countries and there’s a big argument that vegetarian biryanis should just be called pulao (another rice dish). I disagree (but that’s a conversation that can go on) and once you try this you’ll be swayed to disagree at well. I like to top the pot with a buttery puff patty which helps to keep all the flavors in and gives a delicious bite when eating the biryani. This biryani is not overpowering in its flavors with a perfect balance that will just leave you wanting more! Pair it with raita or curd and this is meal you will always remember.

Happy Cooking!

Servings: 10-14 servings

Prep & Resting Time: 2-2.5 hours

Cooking Time: 2-3 hours

Total Time: 5-7hours

Ingredients: 

Rice Layer:

• 2 cups rice (ideally good quality basmati rice)

• 2.5l water

• 1.5 tsp Salt

• 2-3 Cardamom pods

• 1 Bay leaf

• 2-3 Cloves

Onions:

• 1 tbsp ghee

• 2.5-3 medium red onions cut in thin slices

• 1 tsp salt as per taste

Paneer:

• 9-10 oz paneer cut in cubes

• 1/2 tsp salt

• 1/4 tsp turmeric

• 1/2 tsp red chili powder

Potatoes:

• 9-10 oz gold potatoes cut in cubes

• 1 tsp as per taste

• 1/4 tsp turmeric

• 1 tsp red chili powder

Vegetable Layer:

• 1.5 tbsp ghee

• 2 tsp cumin seeds

• 1.5 tsp Coriander seeds

• 2 green Cardamom pods

• 1 black cardamom 

• 1 Bay leaf 

• 1 Cinnamon stick

• 2-3 Cloves

• 3-4 green chili cut in half

• 1.5-2 tbsp Ginger paste 

• 1.5 tbsp Garlic paste

• 1 tbsp Garam masala

• 3/4 tsp tsp Turmeric powder

• 1.5 tbsp Red chili powder

• 2.5 tbsp Corriander powder

• 1.5 tbsp Cumin powder

• 1/2 tsp ajwain powder

• 1/4 cup tomato paste

• 1/3 cup Cashews

• 2 tbsp raisins 

• 2.5 cups water 

• 1-1.5 tbsp salt as per taste

• 1/2 tsp pepper

• 1/2-1 tsp sugar

• 1.5-2 tbsp rose water

• 3/4 cup Yogurt

• 1/3 of the cooked Onions

• Paneer cubes

• Potato cubes

• 2/3 cup chopped frozen Carrot

• 2/3 cup frozen green Peas

• 3 tbsp Kasthuri methi

Assembly:

• 1.5 cups warm Milk

• 15-18 strands of saffron 

• 2/3-1 cup Coriander leaves and mint leaves 

• 1-1.5 tbsp Ghee

• 1 large frozen flaky Paratha or 1 large sheet puff pastry - lightly thawed

Directions: 

1. Rice:

   1. In a mixing bowl add rice. Wash it under running water for 3-4 times till the water is no longer murky. Fill the bowl with cold water and let the rice soak for 1-2 hours.

   2. After soaking, drain the rice.

   3. Put a sauce pan on medium heat and add water with salt, bay leaf, cardamom pods and cloves. Let the water come to a boil.

   4. Once the water comes to a boil, remove the whole spices and then add rice.

   5. Let it boil, giving it a couple stirs midway (so it doesn’t stick) for about 4 mins till it it is half boiled. You do not want it fully boiled as it cook in the pot layered as biryani and the rice layer will be mushy.

   6. Drain and keep aside. Don't boil the rice too long before layering as it can dry out.

   7. Add saffron strands in milk and mix. Keep aside for atleast an hour.

2. Onions:

   1. In a pan on low-medium heat add ghee.

   2. Once melted, add the sliced onions and salt and start cooking it.

   3. Cook for 20-30 mins till they are browned and caramelised.

3. Paneer:

   1. Preheat the oven/airfryer to 390F.

   2. In a bowl add paneer cubes, salt, turmeric and red chili powder. Give it a toss so its well coated.

   3. Spray with oil/butter and cook for 8-10 mins in the airfryer or 10-11 mins in the oven. Give it a toss mid way.

   4. They should be golden brown. Keep aside.

4. Potatoes:

   1. Set the oven/airfryer to 390F.

   2. In a bowl add potato cubes, salt, turmeric and red chili powder. Give it a toss so its well coated.

   3. Spray with oil/butter and cook for 12-15 mins in the airfryer or 15-18 mins in the oven. Give it a toss mid way.

   4. They should be golden brown. Keep aside.

5. Vegetable layer:

   1. In a pan on low-medium heat add ghee and once warm add all the dry spices- cumin seeds, coriander seeds, cardamom pods, cinnamon sticks, cloves and bay leaf and let it crackle for 2 mins.

   2. Add ginger paste, garlic paste, green chilis and cook for 2-3 mins till fragrant.

   3. Add dry spices- garam masala, red chili powder, turmeric powder, coriander powder, cumin powder and ajwain powder and cook for 2-3 mins

   4. Add tomato paste and cook for 5-6 mins till everything is well incorporated and the raw flavor goes away.

   5. Add cashews and raisins and mix it together.

   6. Add water, salt, pepper, sugar and rose water and mix everything together.

   7. Let it simmer lightly for 5-6 mins. You don’t want a strong boil.

   8. Add the yogurt and mix. Be quick so that the yogurt doesn’t separate.

   9. Add in 1/3 of the cooked onions, all the paneer and potatoes and vegetables and mix.

   10. Crush kasthuri methi over it and mix.

   11. Let it simmer lightly for 5-6 mins and keep aside to cool slightly.

6. Assemble and Cooking: In an oven safe pot ( i used a dutch oven pot) layer the biryani.

   1. Preheat the oven to 350F.

   2. Layer 1/3rd of the rice as the base.

   3. Top it with 1/3 of the saffron milk, 1/3rd of the remaining onions, 1/3 rd of the fresh herbs and 1 tsp of melted ghee.

   4. Layer 1/2 of the vegetable layer over it.

   5. Repeat the rice layer with 1/3rd of the rice followed by 1/3rd of the milk, onions, herbs and ghee like before.

   6. Layer with the remaining veggies.

   7. Finish the layering with the remaining rice and the toppings.

   8. Cover the pot with the puff pastry/paratha and press down the edges to seal it. If you want, trim the excess around the pot, leaving a border over it.

   9. Brush the top of it with melted ghee/butter and put it in the oven to bake.

   10. Bake at 350F for 30-35 mins and then increase the temperature to 375F for 15-20 mins. Let it cook till the puff pastry on top is golden brown and the entire oven should have an aromatic spice smell in it.

   11. Take it out of the oven and let it sit for 5-6 mins.

7. Cut the puff pastry layer open and serve the rice. Break the puff pastry and enjoy it with the biryani!

8. Serve with your favorite raita or curd. I love to serve it with cucumber raita.

Notes/Tips:

• Rice:

  • The better quality rice you use, the better it'll be.

  • The longer you keep the half boiled rice, the more it'll dry. Ideally half boil it and let it sit for about 15 mins before layering.

  • You can keep the whole spices in the rice if you want. I prefer to remove it but.

  • Boil the rice only till it’s half cooked. You don’t want to go over it! It will lead to a mushy rice layer

• Onions: You can deep fry the onions if you like. I like to pan fry it.

• Vegetable:

  • Dont cook out the water. The gravy of the veg whites helps cook the rice.

  • Add more veggies like green beans and cauliflower if you like. Increase the spices and water as needed.

  • I like using frozen veggies because it cooks better in the pot and it’s more convenient. If you want to use fresh veggies, half cook/steam them and then add to the gravy.

  • Don’t skip the onions in the vegetable layer.

  • If you like kerwa water you can use 1 tbsp of that instead of rose water. I prefer the subtle flavor of rose water rather than kerwa water.
    

• Assemble and cooking:

  • If you want, add extra saffron stands on the top layer of rice.

  • You can layer it and keep from before in the fridge. If you are planning to layer it from before add 1/2 cup more water to the vegetable layer. Cook in the oven when ready to eat. It will take longer to bake.

  • Don’t skip the ghee over the rice layers. That helps give a richness!

  • A mixture of mint and coriander leaves is more commonly used to layer a biryani. I prefer using coriander with very little mint (if at all) but you use it in any ratio you like.

  • Make sure the puff pastry is cooked through before taking it out of the oven.