Squash and Paneer Biryani in Filo

Marinade for vegetables

150 grams plain yogurt

75 ml cream

2 jalapenos

1 onion

1/2 bunch fresh coriander, chopped

1 1/2 inch piece fresh ginger, minced

2-3 garlic cloves, minced

2 tablespoons vegetable oil

1/2 teaspoon red chili powder

1 teaspoon ground turmeric

1 teaspoon garam masala

1/2 teaspoon nutmeg

Juice of 1 lemon

1 teaspoon salt

1 teaspoon sugar

Puree all ingredients together.

Vegetables

1 butternut squash, peeled, seeded, cut into 1/2-inch dice

1 onion, thinly sliced

Stir the vegetables into the marinade and marinate for about an hour.  Heat oven to 400° F.

Drain vegetables as much as possible, reserving the marinade.  Spread vegetables in an oiled baking pan and roast until softened and lightly browned, about 30 minutes.

Rice

1 cup basmati rice, washed well, then soaked for 20 to 30 minutes

4 cloves

4 green cardamom pods

1 3-inch cinnamon stick

2 bay leaves

Bring the drained rice and whole spices to a boil in salted water to cover by 1 ½ to 1 ½ inches.  Simmer for 4 to 6 minutes, until just done.  Drain the water, return the rice to the heat, allow excess moisture to evaporate for 10 seconds, then set aside. 

Paneer

Fry cubes of paneer until golden brown.  Boil water, add salt, and soak the fried paneer in the water immediately after frying.

Saffron milk

3 tablespoons whole milk

Pinch of saffron strands

Few drops kewra (optional)

Heat the milk and add the saffron, and kewra if using, then set aside.

Vegetable and paneer filling

1 onion, thinly sliced

Reserved marinade

Roasted vegetables

Fried, soaked paneer

Golden raisins, plumped in boiling water

Cook the onion slowly until golden brown.  Add the marinade liquid.  Cook for a few minutes.  Stir in the roasted vegetables, paneer, and raisins.

Assembly!

4+ sheets filo dough, thawed and kept under a damp dish cloth until use

Melted ghee

1 tablespoon butter, cut into cubes

Reduce oven heat to 350° F.

Oil a 9- or 10-inch springform pan.  Lay one sheet filo over the pan and work it down into the bottom, allowing the extra to hang over one side.  Brush it gently with a little melted ghee.  Lay the next sheet of filo just overlapping the first and covering a further bit of the pan, and oil the same way.  Repeat with remaining sheets of filo.

Spread half the rice across the filo-sheeted pan.  Season lightly and drizzle with saffron milk.  Spoon in the vegetables, then add the remaining rice.  Again season lightly and drizzle with saffron milk.  Evenly dot with cubes of butter.

Fold the overhanging filo over the middle and brush with ghee.  Wrap bottom of pan with tinfoil to prevent leaks.  Bake for about 30 minutes, or until filo is browned.

Serves 8-10.

Recipe by me, scavenged from about 10 other recipes!