Paneer biryani recipe | olivemagazine

Ingredients

• 370g basmati rice
• 4 star anise
• 10 black peppercorns
• 1 cinnamon stick
• 1 tsp fine sea salt
• 2 tbsp ghee
• 2 star anise
• 1 tsp cumin seeds
• 3 cloves
• 1 onion finely chopped
• 2 tbsp (see cook's notes below) garlic and ginger paste
• 50g broccoli cut into florets
• 50g aubergine cut into small cubes
• 50g carrots roughly chopped
• 50g baby potatoes cut into small cubes
• 50g peas
• 50g green beans cut into small pieces
• 250g low-fat greek yogurt
• ½ tsp ground turmeric
• 2 tsp (more or less, to taste – see cook's notes below) kashmiri chilli powder
• 1 tbsp garam masala
• 200g paneer cut into small cubes
• 125g skimmed milk
• a good pinch saffron
• a small bunch coriander finely chopped
• a small bunch mint finely chopped
• 1 onion sliced and cooked until caramelised (optional)