Indian Paneer Cheese Biryani

In a deep medium frying pan, heat the butter and 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, ginger and mild North Indian spice blend and cook, stirring, for 1 minute, or until fragrant. Add the basmati rice and stir to coat. Add the hot water, crumble in the vegetable stock (1 cube for 2 people / 2 cubes 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 a dash of water.

While the biryani is cooking, cut the paneer cheese into 1cm cubes. Thinly slice the long red chilli (if using). Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, or until golden. Transfer to a plate. Return the frying pan to a medium-high heat with a good drizzle of olive oil. Once hot, add the paneer cubes and cook, turning occasionally, for 5-6 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 garnish). Just before serving, stir through the baby spinach leaves. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again