Vegetable & Paneer (or Tofu) Biryani Recipe

Prepare the Rice

Wash the basmati rice thoroughly until the water runs clear. Soak it in water for 30 minutes, then drain.

Cook the Paneer/Tofu

If using paneer, cut it into cubes and lightly fry in a pan with a tablespoon of oil until golden. If using tofu, press to remove excess moisture, cut into cubes, and fry until golden. Set aside.

Sauté the Vegetables

In a large pot, heat the remaining oil or ghee. Add cumin seeds and bay leaves, sauté until fragrant. Add sliced onions and fry until golden brown. Add ginger-garlic paste and sauté for another minute.

Add Tomatoes and Spices

Add chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook until the tomatoes are soft and oil starts to separate from the mixture.

Combine Vegetables and Paneer/Tofu

Add the mixed vegetables and cooked paneer or tofu to the pot. Cook for a few minutes until the vegetables are tender.

Layer the Rice

Add the drained rice to the pot and gently stir to combine. Pour in the water and bring to a boil.

Cook the Biryani

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it cook for 15-20 minutes or until the rice is fully cooked and water is absorbed.

Garnish and Serve

Once cooked, fluff the biryani with a fork, garnish with chopped cilantro and mint leaves. Serve hot.