Paneer Biryani
Adding paneer and vegetables in with the rice makes a delicious and easy one-pot meal for the family to enjoy. The flavorful rice combines well with the creamy paneer, and the vegetables add color and texture. You might be tempted to add more water to this recipe, but don't. What's called for is exactly enough. The resulting dish is gorgeous and colorful.
Ingredients
| 2 tbsp | 30 ml | ghee or peanut oil |
| 1 | small onion, thinly sliced | |
| 2 tsp | 10 ml | minced ginger |
| 4 | garlic cloves, peeled and crushed | |
| 2 | jalapeƱos, diced | |
| 2 tsp | 10 ml | garam masala |
| 0.5 tsp | 2.5 ml | salt |
| 1 cup | 240 ml | paneer, cut into cubes |
| 1 cup | 240 ml | frozen mixed vegetables |
| 0.5 cup | 120 ml | chopped fresh cilantro |
| 7 | fresh mint sprigs, finely chopped | |
| 1 cup | 240 ml | basmati rice, rinsed and drained |
| 1 cup | 240 ml | water |
Instructions
Vegetarian. Serves 6.
Prep time: 10 minutes. SautƩ: 3 minutes. Manual: 5 minutes high pressure. Release: Natural. Total time: 45 minutes.
- Preheat the Instant Pot by selecting SautƩ and adjusting to More for high heat. When the inner cooking pot is hot, add the ghee, and heat until it is shimmering. Add the onion and cook until well browned. Add the ginger, garlic, and jalapeƱos, and cook for 2 to 3 minutes.
- Add the garam masala and salt, and mix well. Keep in mind that you'll need enough salt to flavor the rice.
- Add the paneer and the frozen vegetables, and spread them out to cover the bottom of the pot. Sprinkle the chopped cilantro and mint on top.
- Spread the rinsed, drained rice across everything. Do not stir.
- Pour in the water and gently push the rice down so it is mostly covered by the water.
- Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 5 minutes.
- When the cooking is complete, let the pressure release naturally. Unlock the lid.
- Open and inhale deeply! Enjoy the true-to-tradition aroma of this dish, and then either mix it gently from the bottom, or serve it by scooping up a layer from top to bottom so you include the paneer, vegetables, herbs, and rice in every serving.
Tip: If you have whole spices on hand, substitute them for the garam masala. To do this, after heating the oil in step 1, add 1/2 teaspoon of cumin seeds, 1 cinnamon stick, 3 or 4 whole cloves, 4 or 5 black peppercorns, and 4 or 5 green cardamom pods. Once the spices are sizzling, add the onion, ginger, garlic, and jalapeƱos, and follow the recipe from there as directed, omitting the garam masala.