Chef Varun Inamdar's simple, fragrant one-pot Paneer Dum Biryani makes for a vibrant midweek meal.

Dig into it with raita, kachumber and a dab of mango pickle.

Paneer Dum Biryani

Serves: 2-3

Ingredients

• 2 cups basmati rice, parboiled
• ½ cup walnut halves
• 2 tbsp oil
• 1 cup cubed paneer
• ½ cup fried onions
• 1 tbsp ginger-garlic paste
• ½ cup yoghurt
• ½ cup walnut milk
• ½ cup sliced tomatoes
• Salt to taste
• ½ cup water

Dry spice mix

• ½-inch stick dalcheeni or cinnamon
• 1 tbsp red chilly powder
• Pinch kesar or saffron
• 1 tsp haldi or turmeric powder
• 1 tsp green elaichi or cardamom seeds
• ½ tsp laung or cloves
• 1 tbsp dhania or coriander seeds
• 1 tsp peppercorns
• ½ tsp jeera or cumin seeds
• ½ tsp fennel seeds

For the garnish

• Dried rose petals
• Green dhania or coriander or cilantro leaves

To serve

• Kachumber
• Raita

Method

• In a blender grind the dry spices to a fine powder.
  Keep aside.
• In a large saucepan whisk the yoghurt and the walnut milk till lump free.
  Add the spice mix, fried onions, ginger-garlic paste, tomato slices, salt.
  Mix well.
  Add the paneer cubes, walnut halves.
  Add 1 cup water and cook over medium heat.
  Top with the parboiled rice.
  Drizzle in the oil.
  Garnish with the rose petals, coriander leaves.
  Cover and cook over medium-low heat for 20 minutes.
  Fluff with a fork and serve up with kachumber or raita, pickle and papad.

Note: A dash of ghee might be a tasty addition and a sprinkling of fried onions or birasta.

Vegans or those on a low-cal diet can swap the 1 cup paneer with 1 cup cauliflower florets. Also vegans should use vegan yoghurt, made by several brands in India.

Those on a diabetic diet, should substitute the rice with quinoa or pearl barley or millets.

If following a Jain diet, skip the onions.

Varun Inamdar is a chef, food stylist and chocolatier.

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