Ingridients

• 1 large bowl of soaked rice
• 1 teaspoon jeera (cumin seeds)
• 5-10 pieces of laung (cloves)
• 4-5 pieces of elaichi (cardamom)
• 1 cup onion, finely chopped
• 1 cup carrot, diced
• 1 cup beans, chopped
• 1 cup capsicum, diced
• 1 cup green peas
• 1 tablespoon salt

Instructions:

1. Cook the rice: In a separate pot, cook the soaked rice until it is fully cooked. Set it aside.
2. Prepare the spice base: In a non-stick pan, heat the pan and add 1 teaspoon of jeera (cumin seeds). Allow them to crackle. Then, add the laung (cloves) and elaichi (cardamom) to the pan and continue frying for a minute.
3. Cook the vegetables: Add the chopped onion to the pan along with a little water to cook it properly. Cook until the onion turns translucent. Next, add the diced carrot, chopped beans, and diced capsicum to the pan. Cook the vegetables on a medium flame for about 10 minutes, stirring occasionally.
4. Add green peas and spices: Add the green peas to the pan and continue cooking for a few more minutes. Then, add the salt, lal mirch powder (red chili powder), haldi powder (turmeric powder), jeera powder (cumin powder), and biryani masala to the vegetable mix. Stir well and cook for an additional 2 minutes.
5. Mix the rice and vegetables: Now that the rice is cooked, add it to the pan with the cooked vegetables. Mix the rice well with the vegetables, ensuring they are evenly combined.
6. Add paneer and finishing touches: Once the rice is mixed well with the vegetables, gently add the cubed paneer to the pan. Be careful not to break the rice grains. Finally, sprinkle some chopped coriander leaves and drizzle 1 tablespoon of vinegar over the biryani.
7. Serve and enjoy: Your tasty and healthy vegetarian Hyderabadi biryani is ready to be served! Garnish with additional coriander leaves if desired and serve hot.