Vegetarian Biryani with Paneer and Saffron (Print Version)

# 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:

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.
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.
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.
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.
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:

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

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