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Layered Vegetable Biryani with Paneer, Saffron and Crispy Onions
A proper dum-style biryani built around paneer and chickpeas for real staying power. Fragrant basmati is layered over a spiced yoghurt vegetable base, scented with saffron and finished with a mountain of crispy fried onions. Each serve carries well over 20 g of protein from paneer, chickpeas, yoghurt and the rice itself.
Serves 4Prep 30 minCook 45 minpaneer
Containsdairy
Protein 17%Carbs 48%Fat 35%
About 859 kcal a serve — 35 g protein, 102 g carbs, 33 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Soak the saffron
finishingCrush the saffron threads between your fingers and stir into the warm milk. Set aside to steep while you cook.
In a small cupSaffron milk →
steep 20 min
Fry the crispy onions
crispy onionsHeat the oil in a wide frying pan over medium heat. Add the sliced onions and fry, stirring often, for 12–15 minutes until deep golden and crisp. Lift out with a slotted spoon onto paper towel, leaving the flavoured oil in the pan.
In the panCrispy onions →
medium, 12–15 min
Par-boil the rice
riceBring a large pot of well-salted water to the boil. Add the rinsed basmati and boil for 5 minutes until the grains are just softened but still with a firm core. Drain well and set aside.
In the potRice →
boil 5 min, drain
Sear the paneer
baseUsing the same frying pan with its onion oil, fry the paneer cubes over medium-high heat for 3–4 minutes, turning, until lightly golden on a couple of sides. Remove and set aside.
In the panPaneer →
medium-high, 3–4 min
Build the aromatics
baseLower the heat to medium. Add the garlic, ginger and chilli to the pan and cook for 1 minute until fragrant. Stir in the biryani masala and turmeric and cook for 30 seconds.
In the panSpice base →
medium, 90 sec
Cook the vegetables and chickpeas
baseAdd the carrot and green beans with a splash of water and cook for 5 minutes until starting to soften. Stir in the chickpeas and 1 teaspoon of the salt.
In the panVegetables →
medium, 5 min
Fold in yoghurt and paneer
baseTake the pan off the heat for a moment and stir in the yoghurt so it doesn't split, then return to low heat. Fold the seared paneer back through. You should have a thick, saucy base.
In the panYoghurt base →
low heat
Layer the biryani
finishingSpread the vegetable base evenly in the base of the pan. Scatter over half the coriander, mint and crispy onions. Top with the drained rice in an even layer. Drizzle over the saffron milk, dot with the ghee and sprinkle the remaining herbs and onions on top.
In the panLayering →
layer evenly
Dum-steam
finishingCover the pan with a tight lid (or foil then lid) and cook over the lowest heat for 15 minutes, then rest off the heat, still covered, for 5 minutes. Fluff gently by lifting from the edges to keep the layers, and serve.
Cook's noteKeep the heat genuinely low during the dum stage so the base doesn't catch — a heat diffuser or placing the pan on a larger empty pan helps. Swap paneer for firm tofu to make it vegan and use coconut yoghurt.
Estimated per serve
859 kcal · 35 g protein · 102 g carbs · 33 g fatestimates, within ~10%
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