Hyderabadi Veg Biryani (High Protein)

Fry Onions
1 Heat oil over medium-high in a wide frying pan. Test heat by holding your palm ~3 inches above; you should feel warmth, or use a candy/fry thermometer.
2 Fry sliced onions in batches, avoiding overcrowding. Fry until crisp and light golden brown. Set aside.
Marinate and Sauté Vegetables
4 Heat oil over medium-high in a 6-quart wide, thick-bottomed, oven-proof pot.
5 Paneer: Add the paneer and sear on all sides over high heat for [timer minutes=2]2–3 minutes[/timer] until golden. Transfer to a plate. (Tip: You can also sear as a slab and cut into cubes after.)
6 Mushrooms: To the same dish add the mushrooms and sauté at medium-high until golden and softened, evaporating any liquid. Season with 2 pinches salt, then transfer to a plate to cool.
7 Potatoes: Add potatoes and sauté [timer minutes=2]2–3 minutes[/timer] on high, stirring occasionally, adding extra oil if needed.
8 Other Vegetables: Add carrots, green beans, and cauliflower; sauté another [timer minutes=3]3–4 minutes[/timer], stirring frequently. Add back mushrooms and paneer, then edamame or green peas. (Tip: Do not overcook; vegetables cook further while steaming with rice.)
10 Add marinade ingredients (yogurt, ginger, garlic, salt, chili powder, turmeric, kasuri methi, chili peppers), 1 tablespoon lemon juice, half of cilantro and mint, and half of fried onions. Mix gently. Tip: Start with ⅔ the amount of yogurt and increase as needed. The mixture should be thick and not runny.
11 Marinate: Grind biryani spices to a fine powder, add to vegetables, and mix well. Marinate [timer minutes=120]2–3 hours[/timer] if desired.
Cook Rice
13 Rinse rice 4–5 times using plenty of water until the water runs clear; then soak rice in water for [timer minutes=30]30–60 minutes[/timer].
14 Cook: In a large cooking pot, boil 12 cups water with 2 tablespoons salt, oil, and whole spices. Add rice and boil over medium-high to high heat until the grains are soft but al dente, about [timer minutes=4]4–5 minutes[/timer]. Stir occasionally. Drain and set aside.
Assemble Biryani
17 Spread remaining herbs and most fried onions over marinated vegetables. Layer all cooked rice on top. Sprinkle remaining lemon juice, fried onions, saffron water, and ghee. (Optional: remove whole spices if preferred.) Cover with parchment paper and two layers of foil, press the lid over, sealing tightly.
Final Steaming (Dum) – Two methods
21 Oven: Preheat to 350°F and bake [timer minutes=50]50–60 minutes[/timer] until steaming hot.Stovetop: Heat over medium-high for [timer minutes=3]3–4 minutes[/timer], then reduce to low-medium heat and cook [timer minutes=15]15–20 minutes[/timer], until steam builds up.
Serve
23 Let biryani rest [timer minutes=5]5 minutes[/timer]. Gently mix rice and vegetables before plating.
24 Plating: Using a spatula, mound the biryani on a serving plate. Be sure to present the rice in various colors — yellow, orange, white, and brown. Place some paneer and vegetable pieces on top.
25 Garnish with fried onions, herbs, saffron threads, and optional roasted cashews/almonds. Serve with mirchi ka salan and raita.