Matar Paneer Biryani

To make Matar Paneer Biryani, start by rinsing and soaking 1 cup of basmati rice for 20 minutes. Cook the rice in boiling salted water until soft but not mushy, then drain. Blend tomatoes, onions, ginger, and garlic into a fine paste. In a deep fry pan, heat oil and temper cumin seeds and turmeric powder. Add the blended paste and sauté for 2-3 minutes. Mix in Suhana paneer tikka masala and salt, then add a little water and simmer until the oil separates. Stir in green peas and paneer, coating them with the spices. Finally, layer the boiled rice on top, add coriander leaves, biryani masala, and a spoonful of ghee before sealing the pot. Simmer on low flame for 7-8 minutes, then let it rest before serving.

Yes, Matar Paneer Biryani is a vegetarian dish, making it perfect for those following a vegetarian diet. It features paneer, which is a great source of protein, along with green peas and aromatic spices, creating a delicious and satisfying meal.

If you're looking for a substitute for paneer in Matar Paneer Biryani, you can use tofu for a vegan option or even cooked chickpeas for added protein. Both alternatives will absorb the flavors of the spices well and provide a similar texture.

To store leftover Matar Paneer Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent it from drying out and heat it on the stovetop or in the microwave until warmed through.

Matar Paneer Biryani pairs wonderfully with raita, which is a yogurt-based side dish that helps balance the spices. You can also serve it with papad and pickles for added crunch and flavor. A simple salad can complement the meal as well.