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Biryani-inspired spring vegetable rice with paneer

This recipe started off as biryani but detoured onto a slightly different track with the use of Spring vegetables. Leeks were a spontaneous decision but they add a nice silky texture and sweetness. Fennel was also unplanned but they deliver much-desired spring feels, along with a slight crunch and a welcome flavour complexity. Paneer was always the ‘body’ of dish but somehow during cooking, I decided to add some potatoes too.

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A bowl of rice topped with peas, tofu, mint leaves, and onions, garnished with lemon slices on the side.

Bright green peas (I used frozen) deliver freshness and colour. I intended to incorporate asparagus and sugar snaps too, but ended up forgoing them for simplicity. However, you could add chopped asparagus and/or sugar snap peas in place of the peas.

While not quite a biryani, it is the dish I needed in that moment, a melange of intense spices, surprising textures, creamy moments and the familiar embrace of rice.

Biryani-inspired spring vegetable rice with paneer

Serves

Ingredients

300 g cups basmati rice
3 cups vegetable stock or water
3 tablespoons ghee butter (salted or unsalted), or extra virgin olive oil
2 small leeks (450g / 1 pound), white and green parts sliced
1 serrano or long green chili pepper, thinly sliced
1- inch piece ginger, peeled and finely chopped
1 small fennel, trimmed and finely diced
250 g Yukon gold potato, cut into 1.25cm (1/2-inch) cubes
375 g paneer, cut into 2.5cm (1-inch) cubes
60 g plain or coconut yoghurt
285 g frozen peas, thawed (or fresh, see head note)
½ cup chopped coriander/cilantro leaves
½ cup chopped mint leaves
1 lemon halved, to serve
plain or coconut yoghurt, to serve
achaar, to serve (optional)

Spice Mix

3 teaspoons garam masala
1/2 teaspoon garlic or onion powder optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel seeds

Substitute

Leeks: 2 large onions any colour
Fennel: carrot parsnip
Potato: sweet potato rutabaga (swede), turnip

Instructions

Place the rice in a medium bowl, add water and swish the rice with your hands and drain. Repeat this 2 or 3 more times until the water almost runs clear. Place the rice into a pot and top with vegetable stock or water (if using water, add a few pinches of salt). Place on medium high heat, cover and bring to a boil. Reduce heat to low and cook until the rice is just tender and the water has been absorbed, 10-12 minutes.
Place the sliced leeks into a colander and rinse well with water, squeezing and agitating them with your hands to loosen any dirt. Drain.
In a small bowl, make the spice mix by combining the garam masala, garlic or onion powder (if using), cumin, coriander and fennel.
Heat a large wide Dutch oven or pot on medium high heat. Add the ghee (or butter/olive oil) along with the leeks and cook, stirring often, until the leeks are soft, starting to caramelize and sticking to the pan, about 10 to 14 minutes. Add the fennel, ginger, potato, serrano chili pepper, the spice mix, 1/2 cup water, season with 1 teaspoon of salt and lots of black pepper and toss well to combine. Cover and cook for 5 minutes.
Uncover, add the paneer and yoghurt, stir to combine and cook for 2 minutes, tossing often.
Top the vegetables and paneer with the rice, season with sea salt and black pepper, followed by the peas. Top with half of the coriander/cilantro and mint leaves. Cover, reduce heat to medium low and cook for 10 minutes, to warm the peas and allow the flavours to meld.
To serve, top with more coriander/cilantro and mint leaves, and dollop with yoghurt and achaar, if using. Serve with lemon on side.

Tips and Variations

If you’re using fresh peas, blanch them first to soften. This is an adaptable dish. You could add any vegetables you have on hand such as cauliflower, carrots, green beans, sweet potatoes or zucchini.

The vegetable stock is optional but adds a nice flavour to the rice.

Achaar is an Indian condiment that is sharp, tangy and spicy. It is a transformative to the dish, and here, it adds liveliness. I love the roasted garlic achaar from Brooklyn Delhi.