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Paneer Biryani
Serves 4 |
A quick, easy and healthy weeknight meal.
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Ingredients:
| 2 tablespoons olive oil |
| 7 oz paneer, cubed |
| 1 red bell pepper, sliced |
| 1 yellow onion, diced |
| 1 poblano pepper, finely chopped |
| 2 cloves garlic, finely chopped |
| 1 tablespoon grated ginger |
| 3 tablespoons tikka masala curry paste |
| 11 oz long grain rice |
| 4 cups vegetable stock |
| 4 oz baby spinach |
Directions:
- Pour the olive oil in a large, deep pan. Bring to medium heat. Add the paneer and cook for 4-5 minutes, until slightly crispy. Remove the paneer from the pan.
- Add the red bell pepper and onion to the same pan. Cook and stir for 3 minutes. Then add the poblano pepper, garlic, and ginger. Cook and stir for 2 minutes.
- Add the tikka masala curry paste. Stir together and cook for 1 minute. Stir in the rice and cook for 2 minutes. Then pour in the vegetable stock and stir to combine. Bring to a simmer. Place a lid on the pan and reduce the heat to low. Cook untouched for 20 minutes.
- Add the paneer back into the pan along with the baby spinach. Stir together and place the lid back on the pan. Cook for 2 minutes.
- Divide amongst the serving plates. Enjoy!
| Main Ingredient: | Paneer |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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