Easy Paneer Biryani

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

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

3 tablespoons tikka masala curry paste

300 g (10.5 oz) long grain rice

1 litre (4 cups) vegetable stock

100 g (3.5 oz) baby spinach

Fresh coriander, to garnish

Directions

Heat the olive oil in a large, deep pan with a lid and fry the paneer for 4-5 minutes over medium heat, until slightly crispy. Remove the paneer from the pan and set it aside.

In the same pan, fry the onion and red pepper for 3-4 minutes until softened. Add the garlic, ginger and green chilli and continue to cook for another minute until fragrant.

Add the tikka masala curry paste and cook for a further minute. Next, stir in the rice and toast it for 1-2 minutes, stirring often to coat in the onion and spices mix.

Add the vegetable stock, stir to combine, then bring to a simmer. Put the lid on the pan, lower the heat, and simmer for 15-20 minutes or until the rice has soaked up most of the liquid.

Stir in the baby spinach and cooked paneer and continue to cook with the lid on for 1-2 minutes. Sprinkle with fresh coriander and serve with naan bread and your favourite chutney.

Nutrition

• Serving Size: 1
• Calories: 360
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Cholesterol: 42 mg
• Sodium: 584 g
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 5 g
• Protein: 14 g