Red Rice Biryani with Paneer and Vegetables
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
In this recipe, I used red rice, ghee, and black salt because they contain more beneficial elements, but they can be replaced with familiar products.
Ingredients
- Black rice (imperial) - 14.1 oz
- Paneer Cheese - 7.1 oz
- Tomatoes - 4 pieces
- Eggplants - 1 piece
- Carrot - 1 piece
- Mild Chili Spice - 1 piece
- Cardamom - to taste
- Black Salt - to taste
- Ginger - to taste
- Onion - 1 head
- Tikka Masala - 4 teaspoons
- Ghee - 4 tablespoons
Step by Step guide
Step 1
Rinse and soak the rice. After 30 minutes, drain the water.
Step 2
Add water to the rice. Add salt and biryani spices to the water. Bring to a boil over high heat.
Step 3
Reduce the heat, cover with a lid, and let it cook until done.
Step 4
Wash the eggplant and cut it into rings. Sprinkle with salt. Leave for 10 minutes to remove bitterness.
Step 5
Pour boiling water over the tomatoes for 2 minutes. Remove the skin.
Step 6
Cut all the vegetables into cubes.
Step 7
In a heated skillet, add a few tablespoons of ghee. Sauté the onion, then add the carrot, garlic, and ginger.
Step 8
After 5 minutes, add the remaining vegetables. Fry over medium heat.
Step 9
After 7 minutes, add the paneer (can be replaced with Adyghe cheese). Simmer for 10 minutes.
Step 10
Mix the vegetables with the rice and let it simmer for 5 minutes.
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