An all-in-one vegetarian meal with fluffy rice layered over creamy paneer in a spiced tomato sauce. Garnished with caramelised onions, cashews and sultanas, it’s perfect for everyday as well as special occasions.
Paneer, pea and cashew biryani
Ingredients
6
people
-
- 350 g
- 4 tbsp
- 40 g
- 40 g
- 2
- 1 tsp
- 4 tbsp
- 1,5 tbsp
- 400 g
- 125 g
-
For the marinated paneer
- 150 g
- 0,5 tbsp
- 0,5 tbsp
- 1 tbsp
- 0,25 - 0,5 tsp
- 1 tbsp
- 1 tbsp
- 226 g
- 2 tbsp
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Preparation
Start by marinating the paneer: mix the creamy yogurt with the garlic, ginger, spices, tomato purée, lemon juice and seasoning. Drain the paneer and cut into cubes, and finely chop the mint. Stir both through the yogurt, cover and marinate for at least 30 minutes to add punch.
Rinse the rice in a couple of changes of cold water to remove excess starch, drain then soak in fresh water for 30 minutes.
Heat ½ tablespoon of ghee or oil in a casserole or frying pan and fry the cashews and sultanas until the nuts are golden. Set aside in a small bowl.
Finely slice the onions. Heat the rest of the ghee or oil in the same pan, add the onions and a pinch of salt then fry for 20 minutes over a medium heat, stirring occasionally, until golden brown.
Meanwhile, drain the rice then cook in plenty of salted boiling water for about 6 minutes – it should still have some bite. Drain into a colander, cover with the lid and keep warm. Preheat the oven to 180°C, fan 160°C, gas 4. Mix ¼ teaspoon turmeric with the milk and warm gently; set aside.
Remove half the browned onions to a small bowl then mix ¾ teaspoon of turmeric and the garam masala into the onions left in the pan. Blend the chopped tomatoes to a purée and add to the pan. Briskly simmer the sauce for 5 minutes, uncovered, then add the paneer and its marinade and cook gently for 5 minutes. Stir in the frozen peas for colour.
If your pan isn’t ovenproof, tip the paneer and sauce into a baking dish. Spoon the rice on top of the paneer, without pressing it down. Drizzle the golden turmeric milk over the rice and scatter the reserved browned onions, cashews and sultanas over the top. Cover tightly with foil (and the lid if ovenproof). Bake for 25 minutes.
Leave the biryani to rest for 10 minutes before serving, garnished with chopped coriander for freshness.
Nutrition per serving
Kcal
906
Proteins (g)
33
Fats (g)
43
Fibre (g)
10
