Paneer and Vegetable Biryani with Fresh Mint and Fried Cashews

In a medium bowl, marinate the paneer cubes in yogurt, a pinch of turmeric, and garam masala for 15 minutes.

Heat half the olive oil in a heavy-bottomed pot. Add whole cumin seeds and let them sizzle until fragrant.

Add the diced carrots and peas, sautéing for 5 minutes until tender-crisp.

Add the paneer and the marinade to the pot, gently folding to incorporate without breaking the cheese.

Layer the cooked basmati rice over the vegetable mixture. Drizzle with the remaining olive oil and a few tablespoons of water to create steam.

Cover tightly with a lid and cook on the lowest heat for 10 minutes to allow the flavors to marry and the rice to perfume.

Remove from heat and let it rest, covered, for another 5 minutes.

Fluff gently with a fork, garnishing generously with fresh mint leaves and a handful of toasted cashews for crunch.