Hyderabadi Vegetable Dum Biryani with Paneer
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 300 g basmati rice
- 250 g paneer
- 100 g carrots, diced
- 100 g green beans
- 80 g frozen peas
- 2 onion, finely sliced
- 100 ml natural yoghurt
- 2 tbsp biryani spice blend
- 10 g fresh mint leaves
- 3 tbsp ghee
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 640 kcal
- Protein
- 21.8 g
- Carbohydrate
- 74.5 g
- of which sugars
- 11 g
- Fat
- 27.5 g
- of which saturates
- 16.7 g
- Fibre
- 5.6 g
- Salt
- 0.16 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice, then cook in plenty of boiling water for 8 minutes until just tender; drain.
- 2
Heat half the ghee in a large, deep pan, add the sliced onion and fry for 12 minutes until deeply golden; lift out half and set aside.
- 3
Add the carrots and green beans to the pan and fry for 5 minutes, then stir in the biryani spice blend and ground turmeric.
- 4
Add the peas, cubed paneer and yoghurt, and cook for 3-4 minutes until the paneer is lightly coated.
- 5
Layer the drained rice over the vegetables, scatter with the mint and reserved fried onion, and dot with the remaining ghee.
- 6
Cover tightly and cook over a very low heat for 15 minutes to let the flavours steam through.
- 7
Fluff through gently and serve hot.
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