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 in the mixture. Add the hot water, crumble in the vegetable stock (see ingredients list) 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, 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.