Fragrant Paneer Biryani

Thermomix recipe: Fragrant Paneer Biryani. Ready in 60 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g basmati rice
• 200 g paneer, cubed
• 100 g plain yogurt
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt (for paneer marinade)
• 1 large onion (approx. 150g), quartered
• 20 g ghee or oil
• 2 green cardamom pods
• 2 cloves
• 1 small cinnamon stick
• 1 bay leaf
• 1 green chili, slit (optional)
• 100 g tomatoes, quartered
• 1 tbsp biryani masala
• 1/2 tsp garam masala
• 50 g fresh mint leaves
• 50 g fresh coriander leaves
• 500 g water (for rice)
• 1/2 tsp salt (for rice)
• 100 g water (for Varoma steaming)
• Pinch of saffron strands (optional)
• 1 tbsp warm milk (optional, for saffron)

Instructions

1. Rinse basmati rice under cold water until the water runs clear. Place in a bowl, cover with fresh water, and soak for 20 minutes. Drain well before use.
2. In a medium bowl, combine the cubed paneer with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and 1/2 tsp salt. Mix gently and set aside to marinate.
3. Add 500 g water and 1/2 tsp salt to the Thermomix bowl. Insert the simmering basket. Add the drained basmati rice to the simmering basket.
4. Cook the rice for 12 min / 95°C / Speed 2, or until partially cooked (al dente). Carefully remove the simmering basket with the rice and set aside. Empty and dry the Thermomix bowl.
5. Add the quartered onion to the clean, dry bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
6. Add ghee or oil, cardamom pods, cloves, cinnamon stick, and bay leaf to the bowl. Sauté 5 min / 120°C / Speed 1. Insert the green chili if using.
7. Add the quartered tomatoes, biryani masala, and garam masala to the bowl. Cook 5 min / 100°C / Speed 1 (Reverse).
8. Add the marinated paneer, mint leaves, and coriander leaves to the bowl. Cook 3 min / 90°C / Speed 1 (Reverse). Pause and scrape down the sides of the bowl if needed. The paneer gravy is now ready.
9. If using saffron, dissolve the saffron strands in 1 tbsp warm milk and set aside.
10. Lightly grease a Varoma-safe heatproof dish (approx. 1.5L capacity). Layer half of the partially cooked rice at the bottom of the dish.
11. Spread the paneer gravy evenly over the rice layer. Then, top with the remaining half of the rice. Drizzle with saffron milk if using.
12. Add 100 g water to the clean Thermomix bowl. Place the prepared heatproof dish into the Varoma dish. Secure the Varoma lid.
13. Place the Varoma onto the Thermomix bowl. Steam for 15 min / Varoma / Speed 2 (Reverse). This allows the biryani to 'dum' cook.
14. Carefully remove the Varoma. Let the biryani rest for 5 minutes before gently fluffing with a fork. Serve hot with raita or salad.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.