Description
This Easy Paneer Biryani is a flavorful and comforting one-pot Indian-inspired dish featuring crispy paneer, aromatic spices, and vibrant vegetables. Cooked with fragrant long grain rice and enriched with tikka masala curry paste, it’s a delightful vegetarian meal perfect for a cozy dinner.
Ingredients
Main 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
Instructions
- Fry 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 turn slightly crispy. Remove from the pan and set aside.
- Sauté vegetables: In the same pan, add the diced onion and sliced red pepper. Fry for 3-4 minutes until softened. Then add the finely chopped garlic, grated ginger, and green chilli, cooking for another minute until fragrant.
- Add spices and rice: Stir in the tikka masala curry paste and cook for one minute to release the flavors. Next, add the long grain rice and toast it for 1-2 minutes, stirring often to coat the rice evenly with the spices and onions.
- Simmer 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 to low, and let it cook gently 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 fried paneer pieces. Continue cooking with the lid on for 1-2 minutes until the spinach wilts and everything is heated through.
- Garnish and serve: Sprinkle fresh coriander on top and serve the biryani hot, accompanied by naan bread and your favorite chutney if desired.
Notes
- You can substitute paneer with tofu for a vegan option, but ensure you use vegan curry paste.
- If you prefer a spicier dish, increase the amount of green chilli or add a pinch of red chili powder.
- Rinsing the rice before cooking can improve the texture by removing excess starch.
- Leftovers store well and taste even better the next day after flavors have melded.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
