Golden Paneer And Veggie Biryani Recipe

About this recipe

Golden Paneer and Veggie Biryani is the perfect dinner choice for those craving a hearty and nutritious Indian meal. This biryani combines tender paneer chunks with fluffy basmati rice and a medley of colorful vegetables, all cooked together with a blend of aromatic spices like cumin, turmeric, and a special masala mix. The result is a dish that's not only brimming with flavor but also packed with protein and essential nutrients to round out your day. The cooking process is straightforward, making it a great midweek option for busy professionals. Each bite delivers a satisfying combination of textures and layers of taste, from the soft paneer to the mildly spiced rice and veggies. Serve it piping hot, garnished with fresh coriander leaves, to elevate your evening meal with this comforting yet nutrient-rich choice.

Ingredients

• 1 kg Basmati Rice
• 200 g Paneer
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
• 750 g Priya Sunflower Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 g Onion
• 110 g Unpeeled Garlic Cloves
• 1 kg Beetroot
• 100 g Mix Seeds
• loose Ginger
• 200 G Rock Salt Powder - Sprinkler 200 G
• 25 g Whole Black Pepper
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 15 minutes.
2. 2. Heat oil in a large pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add finely chopped onion and sauté until golden brown, about 5 minutes.
4. 4. Stir in minced garlic and grated turmeric, cooking for another minute to release aromas.
5. 5. Add the frozen mixed vegetables and cook for 3-4 minutes until slightly tender.
6. 6. Sprinkle in the Suhana Dal Makhani spice mix, ginger powder, rock salt, and black pepper, mixing well.
7. 7. Add cubed paneer and gently toss to coat with the spices, cooking for 2 minutes.
8. 8. Drain the soaked rice and add it to the pan, mixing gently with the vegetables and paneer.
9. 9. Pour in water, bring to a boil, then reduce the heat to low and cover the pan.
10. 10. Let the biryani simmer for 15 minutes, or until the rice is fully cooked and fluffy.
11. 11. Turn off the heat and let the biryani sit covered for 5 minutes to absorb flavors.
12. 12. Garnish with freshly chopped coriander leaves and serve hot.