Paneer Or Cottage Cheese And Vegetable Biryan

Wash the rice and soak in cold water for 20 minutes.

Cut the Cottage Cheese in cubes and deep fry in oil until light golden colour, drain well and keep aside.

Heat the ghee in a pan add the whole spice [Cover with a lid as the whole spice will splutter] add the sliced onions, ginger garlic paste and the green chilli paste, Saute for 3 to4 minutes until the onions turn brown.

Add the mint leaves, coriander leaves and mixed vegetables, stir well and cook for a minute add the tomato puree, cook on low heat until the vegetables are tender.

Drain the rice and add to the vegetable mixture with 3 ½ cups water and salt to taste.

Transfer the whole lot to an electric rice cooker and cook. Once the rice is cooked, stir in the fried cottage cheese, close the lid cook for another 10 minutes. Serve warm with onion and tomato raitha.