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Vegetarian Biryani Recipe - with Vegetables, Saffron & Paneer

Featured in Family-Favorite Main Dishes.

Traditional vegetarian biryani with paneer, saffron and vegetables. Prepared in 75 minutes, complex and aromatic. Perfect for 5 people. A festive Indian dish!
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Rehan Magic House Recipes
Updated on Sun, 06 Apr 2025 01:48:34 GMT
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Vegetarian Biryani with Paneer and Saffron
This aromatic Indian rice dish is a symphony of fragrant spices, tender vegetables, and creamy paneer. The saffron-yellow rice and golden-brown onions make it a true feast.

When I cooked this biryani for guests for the first time, everyone was impressed by the complex flavors.

Essential Ingredients and Their Selection

  • Paneer: Fresh and firm for best texture
  • Basmati rice: Long grain rice for authentic taste
  • Saffron: Real threads for aroma and color
  • Spices: Freshly ground for intense aroma

Detailed Step-by-Step Preparation

Preparing paneer
Cut cubes evenly
Massage marinade well
Fry until golden brown
Caramelizing onions
Fry slowly and patiently
Turn regularly
Until golden brown color
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The Perfect Preparation

  • Slowly caramelize onions
  • Cook rice only to 80%
  • Patient steam cooking at the end

Over the years, I've learned that the quality of the spices is crucial for the flavor.

Creative Variations

  • With various vegetables (e.g., cauliflower, carrots, peas, beans)
  • With dried fruits (e.g., raisins, apricots)
  • With different nuts (e.g., almonds, cashews)

The Perfect Cooking Time

  • Don't overcook rice (al dente)
  • Keep vegetables crisp-tender
  • Slow steam cooking for best flavors
Vegetable Biryani with Saffron and Paneer – Aromatic and Delicious Pin it
Vegetable Biryani with Saffron and Paneer – Aromatic and Delicious | magichouserecipes.com

Serving Suggestions

  • With raita (yogurt dip)
  • With fresh cilantro
  • With roasted cashew nuts

This biryani is for me the perfect connection of tradition and creativity. It reminds me of my travels through India and the diversity of the cuisine there.

Frequently Asked Questions

→ Can I replace the paneer?
Yes, with tofu or additional vegetables. The flavor will be somewhat different, but the dish remains aromatic.
→ Is saffron really necessary?
Saffron gives the biryani its characteristic color and aroma. It can be omitted if necessary though.
→ Can I prepare it in advance?
The components can be prepared ahead, but the final layering and steam cooking should be done fresh.
→ Which rice works best?
Traditionally basmati rice is used as it's aromatic and doesn't stick. Jasmine rice is an alternative.
→ How important is the steam cooking?
Steam cooking is essential for the texture and to allow the flavors to combine. A heavy lid or cloth is important.

Vegetarian Biryani with Paneer and Saffron

A festive vegetarian biryani with paneer, fresh vegetables and saffron - an aromatic rice dish from Indian-Pakistani cuisine.

Prep Time
30 Minutes
Cook Time
45 Minutes
Total Time
75 Minutes
By: Reham

Category: Main Courses

Difficulty: Difficult

Cuisine: Indian-Pakistani

Yield: 5 Servings (1 large pot of biryani)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ For the paneer

01 14 oz (400g) paneer cheese, cut into 1-inch cubes
02 6 tablespoons olive oil
03 Juice of half a lemon
04 Paprika, chili powder, salt, and garam masala for seasoning

→ For the vegetable masala

05 2 medium onions, thinly sliced
06 2 medium potatoes, peeled and diced
07 7 oz (200g) sugar snap peas
08 1 red bell pepper, diced
09 2 ripe tomatoes, chopped
10 4 garlic cloves, minced
11 2 teaspoons (10g) fresh ginger, grated
12 1 handful dried fruits (apricots & prunes), chopped

→ For the rice

13 1½ cups (300g) basmati rice, rinsed and soaked for 30 minutes
14 1 bay leaf
15 1 whole clove
16 1 small cinnamon stick
17 1 star anise

→ Spices and herbs

18 2 tablespoons biryani masala
19 1 teaspoon whole cumin seeds
20 ¼ teaspoon saffron threads
21 Fresh mint leaves
22 Fresh cilantro leaves
23 1 organic lemon, sliced into rounds
24 3 tablespoons (50ml) milk for blooming the saffron

Instructions

Step 01

Using a mortar and pestle, lightly crush the saffron threads. Place in a small bowl and pour over warm milk. Let it steep to extract the color and flavor while you prepare the other components.

Step 02

In a bowl, combine the paneer cubes with 2 tablespoons of olive oil, lemon juice, a pinch each of paprika, chili powder, salt, and garam masala. Toss gently to coat. Heat 2 tablespoons of oil in a large skillet over medium-high heat and pan-fry the paneer until golden brown on all sides. Remove and set aside.

Step 03

In the same pan, add the remaining oil and sauté the sliced onions until deep golden brown, about 10-12 minutes. Remove two-thirds of the onions and set aside for layering. To the remaining onions in the pan, add cumin seeds and let them sizzle for 30 seconds. Add the garlic and ginger, sautéing until fragrant. Stir in the biryani masala, followed by potatoes. Cook for 5 minutes, then add the bell pepper, tomatoes, sugar snap peas, and dried fruits. Cook until vegetables are partially tender, about 7-8 minutes.

Step 04

In a large pot, bring 6 cups of water to a boil with the bay leaf, clove, cinnamon, and star anise. Add the soaked and drained rice, and cook until it's about 80% done (still slightly firm). Drain well, removing the whole spices, and set aside.

Step 05

In a heavy-bottomed pot with a tight-fitting lid, spread the vegetable masala as the bottom layer. Arrange the paneer pieces over the vegetables, then gently spread the partially cooked rice on top. Drizzle the saffron milk over the rice, then scatter the reserved caramelized onions, lemon slices, fresh mint, and cilantro leaves. Cover tightly with foil, then place the lid on top. Cook on very low heat for 20 minutes to allow the flavors to meld together and for the rice to finish cooking through steam.

Notes

  1. Feel free to customize the vegetables based on what's in season or your personal preferences.
  2. The rice should still be slightly moist when layered - this moisture helps it steam to perfection in the final cooking stage.

Tools You'll Need

  • Large heavy pot with tight-fitting lid
  • Mortar and pestle for the saffron
  • Large skillet or frying pan
  • Blender or food processor (optional, for masala paste)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (paneer cheese and milk)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 467
  • Total Fat: 24 g
  • Total Carbohydrate: 45 g
  • Protein: 18 g