Paneer Cauliflower Biryani

This is a base recipe for an Indian veg rice dish with protein.  The paneer adds the protein and the grains complement. Be sure to garnish the dish with fun flavors like lime, fried channa dal and fried onions - don't underestimate the value of the garnish! A simple toss of the hand can transform a dish - and make it accepted as a valued veg, versus the needy meat.

1/2 sweet yellow onion, diced

1 Tbsp ghee or butter

2 tsp Panchuran spice seed mix (see Cook’s Note)

3/4 cup basmati rice

1/2 cup Indian Red Matta rice (or other parboiled rice)

1/2 tsp turmeric powder

2 cups water

1/2 tsp salt

1/3 lb paneer, diced into 1/4 cubes

2 Tbsp ghee

3 cups cauliflower flowerets

1/4 cup frozen peas

garnish: 

fried onions

crispy fried Channa Dal (an Indian snack)

fresh curry leaves

Sauté the onion in the ghee for about 2-3 minutes.  Add the panchuran seeds and continue cooking another 2-3 minutes.  

Add the rices and a dash more ghee or butter if necessary.  Gently toast the rice over medium heat, stirring very often indeed.  

Toast the rice for about 5 minutes and then turn heat to high.  Immediately add the water and bring to a gentle boil.  Add the salt and stir once.  Reduce heat to a simmer and cover rice.  Cook for about 20 minutes until all the water has absorbed.

Meanwhile, sauté the paneer in a skillet with the ghee for about 3-5 minutes, or until the paneer starts to brown up a bit.  

Set aside in a bowl, seasoned with a dash of salt.

Now heat some corn or peanut oil to medium-high heat in a skillet and add the cauliflower.  Toast the cauliflower until starting to brown at the edges.  

Add the peas and heat through.

Return the cooked rice, and paneer to the skillet and gently toss together, and heat through.

Garnish with fresh curry leaves, fried Channa dal and fried onions, if desired.  Otherwise a dash of parsley or cilantro will do a great garnish job.  

Serves 4.

Cook’s Note: The Panchuran I used is a mix of Nigella, Sativa, Cumin, fenugreek, and yellow mustard seeds.  In the likely event that you do not have this on hand, consider 1 tsp fennel seeds and 1 tsp cumin seeds - or use half the amount of powder, but only after the water is added.

Don’t have Matta or other parboiled rice?  No problem - just substitute the same amount of Basmatti rice - it will be great!

Paneer: I buy 1 pound of paneer from a local Indian market and divide in thirds.  I freeze the other two theirs for future use while I cube a third for this dish. No paneer? - just add another 1/4 cup peas and enjoy.