Red Biryani Rice with Paneer and Vegetables
4 servings
30 minutes
Red rice biryani with paneer and vegetables is a vibrant and aromatic dish of Indian cuisine that combines the rich flavor of spices with the tender texture of paneer. Biryani is a traditional dish rooted in the era of the Great Mughals when it was prepared as a luxurious treat for nobility. Red rice adds a nutty note to the dish, while vegetables like eggplant, carrots, and tomatoes make it even juicier. Paneer, a popular Indian cheese, adds creaminess and balances the spicy aromas of cardamom, black salt, and masala. This dish is perfect for festive gatherings as well as cozy dinners, offering a delicious harmony of spices and rich rice.
1
We rinse and soak the rice. After 30 minutes, we drain the water.
- Red rice: 400 g
2
We pour rice with water, add salt and biryani masala spices to the water. Bring to a boil over high heat.
- Kala namak (black salt): to taste
- Masala (spice blend): 4 teaspoons
3
Reduce the heat, cover with a lid, and let it cook until ready.
4
We wash the eggplant and cut it into rings. Sprinkle with salt. Leave for 10 minutes to remove bitterness.
- Eggplant: 1 piece
5
Pour boiling water over the tomatoes for 2 minutes. Peel off the skin.
6
We cut all the vegetables into cubes.
7
Add a few spoons of ghee to a heated pan. Sauté the onion, then add the carrot, garlic, and ginger.
- Onion: 1 head
- Carrot: 1 piece
- Ginger: to taste
8
After 5 minutes, add the remaining vegetables. Fry over medium heat.
- Tomatoes: 4 pieces
9
After 7 minutes, add paneer (can be replaced with Adyghe cheese). Simmer for 10 minutes.
- Paneer: 200 g
10
Mix the vegetables with rice and let it simmer for 5 minutes.
- Red rice: 400 g
