Gongura Paneer Biryani Recipe

Rinse basmati rice under cold water until water runs clear. Soak rice in 2 cups of water for 20-30 minutes, then drain.

Bring 3.5 cups water to a boil in a large pot. Add cardamom, cloves, cinnamon stick, bay leaf and 1 tsp salt.

Add soaked and drained rice to the boiling water. Cook uncovered over medium-high heat until rice is 70-80% done (about 6-7 minutes). Drain rice and spread on a tray to stop cooking.

Cut paneer into 1-inch cubes. If using store-bought paneer, soak cubes in hot water for 10 minutes to soften, then drain.

Combine whisked yogurt, turmeric, red chili powder, 0.5 tsp salt and ginger-garlic paste in a bowl. Add paneer cubes and gently toss to coat. Marinate for 15-20 minutes.

Heat 1 tablespoon oil in a non-stick pan over medium heat. Lightly pan-fry marinated paneer cubes on all sides until golden (2-3 minutes per side). Remove and set aside on paper towel.

Wash gongura leaves thoroughly. Blanch leaves in boiling water for 1 minute, then immediately transfer to ice water to retain color. Drain well and squeeze out excess water.

In a blender, combine blanched gongura leaves, green chilies, 0.25 cup chopped onion and 0.5 tsp salt. Grind to a coarse-smooth paste, adding 1 tbsp oil if needed to help blending.

Heat 1 tablespoon oil in a skillet. Add the gongura paste and cook on medium heat for 4-5 minutes, stirring, until raw smell disappears and the paste thickens slightly. Taste and adjust salt. Remove from heat and set aside.

Heat 3 tbs oil or ghee in a heavy-bottomed wide pan or kadai. Add cumin seeds and let them sizzle for a few seconds.

Add thinly sliced onion and sauté on medium heat until translucent and beginning to brown (8-10 minutes). Reserve a few tablespoons of the onions for garnish.

Add chopped tomato and cook until softened (3-4 minutes). Stir in coriander powder, garam masala, red chili powder and 1 tsp salt. Cook the spice mix for 1-2 minutes.

Add diced carrot and green peas (if using). Cook for 3-4 minutes until vegetables are slightly tender.

Stir in the cooked gongura paste and mix well. Cook for 2-3 minutes so flavors combine. Taste and adjust salt and spice.

Gently fold in the pan-fried paneer cubes, coating them with the gongura-vegetable masala. Cook for 1-2 minutes to warm the paneer.

Preheat oven to 150°C (300°F) if you plan to finish in oven, or keep low flame on stovetop for dum.

In the heavy-bottomed pan with the biryani base, spread half of the partially cooked rice evenly over the paneer-gongura mixture.

Sprinkle half of the chopped coriander, half of the mint, half of the fried onions, and half of the lemon juice over the rice layer.

Spread the remaining rice as the next layer. Sprinkle the remaining coriander, mint, fried onions and lemon juice. If using saffron, soak strands in warm milk for 5 minutes and drizzle over the top. Dot with 1 tablespoon ghee.

Seal the pan with a tight-fitting lid. If lid is not tight, seal edges with aluminum foil. Place a heavy tawa (griddle) on medium heat and set the sealed pan on top for dum; reduce heat to low and cook for 18-22 minutes. Alternatively, transfer sealed pan to preheated oven and bake at 150°C (300°F) for 20 minutes.

Turn off heat and let the biryani rest sealed for 8-10 minutes. Open carefully, fluff rice gently with a fork mixing the layers lightly to distribute gongura and paneer without breaking the paneer cubes.

Garnish with the reserved fried onions and a drizzle of ghee. Serve hot with raita or salad.