Description
This Easy Paneer Biryani is a flavorful and aromatic vegetarian dish combining lightly crispy paneer, fragrant spices, and tender long grain rice cooked with vegetable stock and fresh spinach. Perfect for a comforting weeknight meal, it brings the taste of traditional biryani with a simple, stovetop method.
Ingredients
Paneer and Vegetables
- 2 tablespoons olive oil
- 200 g (7 oz) paneer, cut into bite-size pieces
- 1 large onion, diced
- 1 red pepper, sliced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 small green chilli, finely chopped
- 100 g (3.5 oz) baby spinach
- Fresh coriander, to garnish
Spices and Staples
- 3 tablespoons tikka masala curry paste
- 300 g (10.5 oz) long grain rice
- 1 litre (4 cups) vegetable stock
Instructions
- Fry the Paneer: Heat the olive oil in a large, deep pan with a lid over medium heat. Add the paneer pieces and fry for 4-5 minutes until they become slightly crispy on the outside. Remove the paneer from the pan and set aside.
- Sauté Onions and Peppers: In the same pan, add the diced onion and sliced red pepper. Cook for 3-4 minutes until softened. Then add the finely chopped garlic, grated ginger, and green chilli, cooking for another minute until fragrant.
- Add Curry Paste and Toast Rice: Stir in the tikka masala curry paste and cook for an additional minute to release the flavors. Next, add the long grain rice and toast it for 1-2 minutes, stirring often to coat the rice with the spice mixture.
- Cook Rice: Pour in the vegetable stock and stir to combine. Bring the mixture to a simmer, then cover the pan with a lid. Reduce the heat and simmer for 15-20 minutes, or until the rice has absorbed most of the liquid and is tender.
- Finish with Spinach and Paneer: Stir in the baby spinach and the cooked paneer pieces. Cover and cook for another 1-2 minutes until the spinach has wilted.
- Garnish and Serve: Sprinkle fresh coriander over the biryani before serving. Enjoy with naan bread and your favorite chutney for a complete meal.
Notes
- For extra flavor, you can marinate the paneer in some yogurt and spices before frying.
- If you prefer a spicier dish, increase the amount of green chilli or add a pinch of chili powder.
- Make sure to keep the lid on during simmering to allow the rice to cook evenly and absorb all flavors.
- You can substitute long grain rice with basmati rice for a more traditional biryani texture.
- This dish is great for meal prep and can be refrigerated for up to 3 days.
