Paneer Biryani Recipe

Ingredients:
Basmati Rice - 1/2 cup, washed, soaked for 30 minutes and drained
Paneer - 250 gms, cubed
Oil - 4 tblsp
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 tsp
Onions - 1/2 cup, sliced
Tomatoes - 1/2 cup, grated
Peas - 1/2 cup
Carrots - 1/2 cup, chopped
Beans - 1/2 cup, chopped
Corn - 1/2 cup
Cauliflower - 1/2 cup, diced
Salt to taste
Dry Fenugreek Leaves - 1 tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Biryani Masala - 1 tsp
Garam Masala - 1 tsp
Water - 3 cups
Coriander Leaves to garnish

Method:
1. Heat 1 tblsp of the oil in a shallow pan.
2. Stir fry the paneer till it turns golden brown. Remove and keep aside.
3. Heat the remaining oil in a pressure cooker.
4. Add the cumin seeds, then add the ginger garlic paste and saute.
5. Add the onions and stir until browned.
6. Stir in the tomatoes, then add the peas, carrots, beans, corn and cauliflower.
7. Season with salt, fenugreek leaves, chilli and coriander powders, biryani masala and garam masala and cook for 2 minutes. Stir in the rice.
8. Add the water, close the lid and bring to pressure.
9. Reduce the heat and cook for 5 minutes or till the water is absorbed. Cool.
10. Remove the lid and gently fork the paneer into the rice.
11. Transfer to a serving dish.
12. Garnish with coriander leaves and serve hot with cucumber raita.