Paneer biryani

Biryani is an Indian dish made of rice and a highly flavorful mix of vegetables and meat. I have used paneer (marinated in a yogurt sauce) instead of meat. To make this vegan, you can use tofu and plant based yogurt. This makes a great meal and consists of protein, carbohydrates and vegetables, all in one. Typically, biryani is very rich and decadent but I have attempted to make a healthier version. The type of rice makes a big difference - Basmati rice works best with this dish. Served with a side salad and raita, this paneer biryani will surely impress.

Serves: 4 | Prep. time: 30 minutes | Cook time: 45 minutes

Ingredients:

• Paneer marinade:

- 150 grams or 6 oz. paneer, diced

- 1/4 cup full fat yogurt

- 1/2 tsp ginger paste

- 1 tsp garlic paste

- 1/2 tsp salt

- 1/4 tsp ground turmeric

- 1/2 tsp ground coriander

- 1/4 tsp Kashmiri red chili powder

- 1/2 tsp curry powder

- 1/2 tsp Kasoori methi (dried fenugreek leaves)

- 1/2 tbsp fresh mint leaves, thinly sliced

- 1 tbsp lime juice

• 1 tbsp canola oil

• 1 inch stick of cinnamon

• 1 bay leaf

• small pinch of ground cloves

• small pinch of ground cardamom

• 1 tsp cumin seeds

• 1 red onion, thinly sliced

• 1 medium carrot, diced

• 1 small bell pepper, diced

• 1 medium potato, diced

• 1 tsp salt

• 1/2 tsp ginger paste

• 1 tsp garlic paste

• 1 tsp Kashmiri red chili powder

• 1 tbsp ground coriander

• 1 tsp ground turmeric

• 1 tbsp curry powder

• 1/2 tbsp Garam Masala

• 1/2 tbsp Kasoori methi

• 1/2 tsp sugar

• 1/4 cup thinly sliced fresh mint leaves

• 2 cups cooked Basmati rice (cooked al dente or 80% done)

Directions:

1. Mix all the ingredients for the paneer marinade and let it rest at room temperature for 20 to 30 minutes.

2. In a pan, heat the oil and once hot, add the bay leaf, cinnamon stick, ground cloves and cardamom. After a minute, add the cumin seeds and stir so that the spices don't stick to the pan and burn.

3. Once cumin seeds start cracking, add the onions, carrots, bell peppers and potatoes. Add the salt and let everything cook for 2 minutes. Then, add the ginger and garlic paste, stir to combine and let the vegetables cook for about 5 minutes, stirring intermittently. We want to onions to turn brown.

4. Now, add all the the dry spices (Kashmiri chili powder, ground turmeric, ground coriander, curry powder, Garam masala and Kasoori methi). Stir to combine and cook for 5 to 7 minutes.

5. Add the marinated paneer cubes to the pan and make sure any extra marinade goes into the pan as well. We want to use every last bit of that delicious marinade. Add a splash of water and let everything cook for 5 minutes. Then add the sugar, stir to combine and turn the heat off.

6. We will now start layering the biryani to prepare it for the final step. In a 5 quart (4.5 liter) pot, add a third of the vegetable-paneer mix and spread across the bottom. Then, add a layer of the al dente Basmati rice (be gentle with the rice because Basmati rice is delicate and tends to break easily). On top of that, spread 2 tbsp of the thinly sliced mint leaves.

7. Repeat this process two more times, so that we have alternating layers of the veggies and rice. The topmost layer should be rice with a few mint leaves sprinkled over it.

8. Take about 3 tbsp of water and drizzle over the topmost rice layer. This water will provide the steam needed to finish the final cook on this biryani.

9. Cover the pot with a lid and on a very low flame, let it cook for 15 minutes.

10. After 15 minutes, turn the heat off and let the pot rest for 10 minutes before taking the lid off and serving. Gently dig the spoon into the pot of biryani and make sure you get the layers of rice, vegetables and paneer on your plate.

11. Serving suggestion: Side salad of onions and cucumber along with Boondi raita and a lime wedge.