Paneer Biryani by @whenmeateatsveg

1h

4 servings

🍚

370 g

Basmati rice

🪵

1.5

Cinnamon sticks

🌿

1.5

Bay leaves

3.5 tsp

Shan bombay biryani mix

🧀

230 g

Paneer

🥔

1

Potato

🧅

2

Onion

⚫

1

Pepper

🥦

0.5

Cauliflower

🍅

1.5

Tomatoes

🥕

1

Carrot

🥣

5 tbsp

Greek yoghurt

🧄

1.5 tsp

Shan ginger garlic paste

1 tsp

Dhanajeeru

🫙

1 tsp

Turmeric

🌶️

1 tsp

Chilli powder

🧂

Salt

🫗

35 ml

Vegetable oil

🧈

3 tbsp

Butter

🌿

1 handful

Coriander

🥜

1 handful

Cashews

🫛

1 handful

Frozen peas

🫙

1 tsp

Cumin seeds

🌶️

2

Dried red chillies

🫙

1 pinch

Saffron

💧

2.5 tbsp

Water

  1. Fry

    Fry the sliced onion in oil with a little salt until golden and crisp, then set aside.

  2. Mix

    Mix the yoghurt, ginger garlic paste, biryani mix, ground spices and salt, then coat the paneer and vegetables.

  3. Rinse

    Rinse the rice, then boil with cinnamon, bay leaves and biryani mix until 75% cooked, then drain.

  4. Heat

    Heat butter in a heavy-based pot, sizzle the cumin and dried chillies, then add the marinated mixture.

  5. Cook

    Cook gently until the vegetables are tender, adding a splash of water if needed.

  6. Stir

    Stir in the peas, cashews and half the coriander.

  7. Layer

    Layer with rice, crispy onions and the optional extra biryani mix, then drizzle over the saffron water.

  8. Cook

    Cover tightly and cook on the lowest heat for 20 minutes.

  9. Garnish

    Rest off the heat, covered, for 10 minutes, then finish with the remaining coriander.

Paneer Biryani by @whenmeateatsveg

1h

4 servings

🍚

370 g

Basmati rice

🪵

1.5

Cinnamon sticks

🌿

1.5

Bay leaves

3.5 tsp

Shan bombay biryani mix

🧀

230 g

Paneer

🥔

1

Potato

🧅

2

Onion

⚫

1

Pepper

🥦

0.5

Cauliflower

🍅

1.5

Tomatoes

🥕

1

Carrot

🥣

5 tbsp

Greek yoghurt

🧄

1.5 tsp

Shan ginger garlic paste

1 tsp

Dhanajeeru

🫙

1 tsp

Turmeric

🌶️

1 tsp

Chilli powder

🧂

Salt

🫗

35 ml

Vegetable oil

🧈

3 tbsp

Butter

🌿

1 handful

Coriander

🥜

1 handful

Cashews

🫛

1 handful

Frozen peas

🫙

1 tsp

Cumin seeds

🌶️

2

Dried red chillies

🫙

1 pinch

Saffron

💧

2.5 tbsp

Water

Preparation Steps

  1. Step 1/9

    Fry the sliced onion in oil with a little salt until golden and crisp, then set aside.

    🧅Onion
    🫗Vegetable oil
    🧂Salt

  2. Step 2/9

    Mix the yoghurt, ginger garlic paste, biryani mix, ground spices and salt, then coat the paneer and vegetables.

    🥣Greek yoghurt
    🧄Shan Ginger Garlic Paste
    Shan Bombay Biryani Mix
    Dhanajeeru
    🫙Turmeric
    🌶️Chilli powder
    🧂Salt
    🧀Paneer
    🥔Potato
    🧅Onion
    ⚫Pepper
    🥦Cauliflower
    🍅Tomatoes
    🥕Carrot
    🥣Mixing bowl

  3. Step 3/9

    Rinse the rice, then boil with cinnamon, bay leaves and biryani mix until 75% cooked, then drain.

    🍚Basmati rice
    🪵Cinnamon sticks
    🌿Bay leaves
    Shan Bombay Biryani Mix
    💧Water
    🧺Strainer

  4. Step 4/9

    Heat butter in a heavy-based pot, sizzle the cumin and dried chillies, then add the marinated mixture.

    🧈Butter
    🫙Cumin seeds
    🌶️Dried red chillies
    🧀Paneer
    🥔Potato
    🧅Onion
    ⚫Pepper
    🥦Cauliflower
    🍅Tomatoes
    🥕Carrot
    🍲Heavy-based pot

  5. Step 5/9

    Cook gently until the vegetables are tender, adding a splash of water if needed.

    💧Water
    🍲Heavy-based pot

  6. Step 6/9

    Stir in the peas, cashews and half the coriander.

    🫛Frozen peas
    🥜Cashews
    🌿Coriander
    🍲Heavy-based pot

  7. Step 7/9

    Layer with rice, crispy onions and the optional extra biryani mix, then drizzle over the saffron water.

    🍚Basmati rice
    🧅Onion
    Shan Bombay Biryani Mix
    🫙Saffron
    💧Water
    🍲Heavy-based pot

  8. Step 8/9

    Cover tightly and cook on the lowest heat for 20 minutes.

    🍲Heavy-based pot
    ✨Lid

  9. Step 9/9

    Rest off the heat, covered, for 10 minutes, then finish with the remaining coriander.

    🌿Coriander
    🍲Heavy-based pot
    ✨Lid

Composition

Ingredients

Types

Grains, Spices, Dairy, Vegetables, Oils, Herbs, Nuts, Other

Ingredients

Basmati rice, Cinnamon sticks, Bay leaves, Shan bombay biryani mix, Paneer, Potato, Onion, Pepper, Cauliflower, Tomatoes, Carrot, Greek yoghurt, Shan ginger garlic paste, Dhanajeeru, Turmeric, Chilli powder, Salt, Vegetable oil, Butter, Coriander, Cashews, Frozen peas, Cumin seeds, Dried red chillies, Saffron, Water

Notes

Cinnamon sticks (1-2 sticks), Bay leaves (1-2 leaves), Shan bombay biryani mix (for the rice), Paneer (cubed), Potato (large, cubed), Onion (medium, sliced), Pepper (diced), Cauliflower (in florets), Tomatoes (1-2, chopped), Carrot (medium, chopped), Salt (to taste, for the paneer and veg marinade, for the crispy onions), Vegetable oil (for frying the crispy onions), Saffron (soaked in 2-3 tbsp warm water), Water (warm, for soaking the saffron, 2-3 tbsp)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Egg-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

520 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 62g, Fat: 24g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 220mg, Iron: 3mg, Potassium: 520mg, Sodium: 680mg, Magnesium: 55mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 35mg, Vitamin K: 15mcg, Folate: 45mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Mixing bowl, Knife, Cutting board, Frying pan, Heavy-based pot, Strainer, Lid

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Diwali

Origin

Source

Platform

instagram

Original Creator

@whenmeateatsveg

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Fluffy, Tender, Crunchy, Creamy

Flavors

Spiced, Savory, Aromatic, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,cool completely before refrigerating,reheat thoroughly before serving), frozen : up to 1 month (store in a freezer-safe airtight container,thaw in the fridge overnight before reheating)