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Easy Paneer Biryani Recipe

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3.9 from 13 reviews

A flavorful and easy-to-make Easy Paneer Biryani recipe featuring crispy paneer cubes cooked with aromatic spices, fresh vegetables, and long grain rice simmered in vegetable stock for a perfect one-pot meal. Ideal for a comforting vegetarian dinner that combines the richness of tikka masala and the freshness of spinach and coriander.

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

  1. 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. Once done, remove the paneer from the pan and set aside to keep warm.
  2. Sauté Vegetables and Aromatics: In the same pan, add the diced onion and sliced red pepper. Cook for 3-4 minutes until they soften. Then add the chopped garlic, grated ginger, and finely chopped green chilli, cooking for another minute until fragrant.
  3. Add Spices and Toast Rice: Stir in the tikka masala curry paste and cook for a further minute to deepen the flavor. Next, mix in the long grain rice, toasting it for 1-2 minutes while stirring frequently, ensuring the rice is coated evenly with the spices and onion mixture.
  4. Simmer the Biryani: Pour in the vegetable stock and stir to combine all ingredients. Bring the mixture to a gentle simmer, then cover the pan with its lid, reduce the heat to low, and cook for 15-20 minutes until the rice absorbs most of the liquid and is tender.
  5. Finish with Spinach and Paneer: Add the baby spinach and the previously cooked paneer back into the pan. Stir gently, cover, and allow to cook for another 1-2 minutes until the spinach wilts. Finally, sprinkle fresh coriander over the top and serve hot, ideally accompanied by naan bread and your favorite chutney.

Notes

  • Ensure you use a pan with a tight-fitting lid to retain steam and cook the rice evenly.
  • For extra flavor, you can toast the dry spices used in the tikka masala paste before adding the paste.
  • If you prefer a spicier biryani, increase the amount of green chilli or add a pinch of red chili powder.
  • Paneer can be substituted with tofu for a vegan variation, but adjust frying time accordingly.
  • Leftover biryani can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/easy-paneer-biryani-recipe/