Indian Veggie-Loaded Biryani

In a deep medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and carrot and cook, stirring, for 5 minutes, or until softened.

Add the Bengal curry paste and Indian spice blend to the vegetables and cook, stirring, for 1 minute, or until fragrant. Add the basmati rice and stir to coat in the mixture. Add the hot water (see ingredients list), crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) and bring to the boil. Reduce the heat to medium and simmer for 20-22 minutes, or until the stock is absorbed and the rice is tender. TIP: If the liquid is absorbed before the rice is tender, add an extra dash of water.

While the biryani is cooking, heat a medium frying pan over a medium-high heat. Add the slivered almonds and cook, stirring, for 3-4 minutes, or until golden and toasted. Transfer to a plate and set aside. Return the frying pan to a medium-high heat and add a good drizzle of olive oil. Once hot, add the paneer cubes and cook, turning occasionally, for 6-7 minutes, or until golden brown. Season with a pinch of salt. Transfer to a plate lined with paper towel to drain.

Once the biryani has finished cooking, stir through the paneer (reserve a few cubes for the garnish). Just before serving, stir through the baby spinach leaves. Season to taste with a pinch of salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.