Red biryani rice with paneer and vegetables

In this recipe, I used red rice, ghee and black salt, because they contain more healthy elements, but they can be replaced with familiar foods.

Ingredients

• Red rice 400 g
• Panir cheese200 g
• Tomatoes4 pieces
• Eggplant 1 piece
• Carrots 1 piece
• Chili pepper 1 piece
• Cardamom to taste
• Black salt to taste
• Ginger to taste
• Bow1 head
• Masala 4 teaspoons
• Ghee 4 tablespoons

Directions

1. Rinse and soak the rice. After 30 minutes, drain the water.
2. Fill the rice with water. Add salt and biryani masala spices to the water. Bring to a boil over high heat.
3. Reduce heat, cover and leave until tender.
4. My eggplant, cut into rings. Sprinkle with salt. Leave for 10 minutes to release the bitterness.
5. Fill the tomatoes with boiling water for 2 minutes. Remove the skin.
6. Cut all vegetables into cubes.
7. Add a few spoons of ghee to the preheated pan. Fry the onions, then add the carrots, garlic and ginger.
8. After 5 minutes, add the remaining vegetables. Fry over medium heat.
9. After 7 minutes, add paneer (can be replaced with Adyghe cheese). Simmer for 10 minutes.
10. Mix vegetables with rice and leave to simmer for 5 minutes.