Description
This Easy Paneer Biryani is a flavorful, comforting one-pot vegetarian dish featuring crispy paneer, aromatic spices, and tender long grain rice. Cooked in a single pan with tikka masala curry paste and fresh greens, it offers a delightful blend of Indian-inspired flavors in just 40 minutes.
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
Spices and Grains
- 3 tablespoons tikka masala curry paste
- 300 g (10.5 oz) long grain rice
- 1 litre (4 cups) vegetable stock
- Fresh coriander, to garnish
Instructions
- Fry Paneer: Heat the olive oil in a large, deep pan with a lid over medium heat. Fry the paneer pieces for 4-5 minutes until they turn slightly crispy. Remove the paneer from the pan and set aside.
- Sauté Vegetables: In the same pan, add the diced onion and sliced red pepper. Cook for 3-4 minutes until softened. Then add the chopped garlic, grated ginger, and finely chopped green chilli. Continue cooking for another minute until fragrant.
- Add Tikka Masala and Rice: Stir in the tikka masala curry paste and cook for a further minute. Next, add the long grain rice and toast it for 1-2 minutes while stirring frequently, ensuring the rice is well coated with the onion and spice mixture.
- Simmer Rice: Pour in the vegetable stock and stir everything to combine. Bring the mixture to a simmer, then cover the pan with a lid. Reduce the heat to low and let it simmer gently for 15-20 minutes or until the rice has absorbed most of the liquid.
- Finish and Serve: Stir in the baby spinach and the cooked paneer. Continue cooking with the lid on for an additional 1-2 minutes until the spinach wilts. Garnish with fresh coriander. Serve hot with naan bread and your favorite chutney for an authentic experience.
Notes
- Use basmati rice for best aroma and texture if available.
- Adjust the green chilli quantity to control the spice level.
- If you want a creamier consistency, add a splash of coconut milk before the final simmer.
- This recipe is vegetarian and can be made gluten-free by serving with gluten-free bread or naan.
- Leftover biryani can be refrigerated and gently reheated on the stovetop with a sprinkle of water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
