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Spiced Paneer Biryani
Spiced Paneer Biryani

Spiced Paneer Biryani

with Cucumber Raita

Forget what you think you know about biryani - this veggie version, using paneer instead of lamb, just goes to show that rules are made to be broken! It's sweet, spicy, satisfying and just the thing to warm you up on a chilly night.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½ unit

brown onion

1 unit

carrot

2 clove

garlic

¾ tub

Bengal curry paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

currants

(May be present: Wheat, Gluten, Soy, Milk.)

1 cube

vegetable stock

1 unit

cucumber

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 bag

coriander

1 block

paneer cheese

(Contains: Milk;)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutritional Values

per serving
Calories3340 kcal
Fat28.8 g
of which saturates16.8 g
Carbohydrate97.3 g
of which sugars25.6 g
Protein32.1 g
Sodium1570 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Medium Non-Stick Pan

Cooking Steps

GET PREPPED
1

Thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press).

COOK THE BIRYANI
2

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 3-4 minutes. Add the Bengal curry paste (see ingredients list) and garlic and cook until fragrant, 1 minute. Add the basmati rice, currants, the water, brown sugar and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock then bring to the boil. Cover, reduce the heat to medium-low and simmer until the water is absorbed and rice is tender, 16-18 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!

MAKE THE CUCUMBER RAITA
3

While the biryani is cooking, grate 1/2 the cucumber and finely chop the remainder. In a medium bowl, combine the cucumber (both grated and chopped), Greek yoghurt and a pinch of salt and pepper. Roughly chop the coriander

COOK THE PANEER
4

Cut the paneer into 1cm cubes. In a medium bowl, combine the paneer, mild North Indian spice blend, a good pinch of salt and a drizzle of olive oil. Toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the paneer and cook, tossing, until browned, 3-4 minutes. Season to taste with salt and pepper, then transfer to a plate

FINISH THE BIRYANI
5

Once the rice is done, add the baby spinach leaves and stir until just wilted. Stir through the spiced paneer and season to taste with salt and pepper. TIP: Seasoning is key in this dish! Taste and season with more salt and pepper if you think it needs it.

Serve up
6

Divide the spiced paneer biryani between bowls and top with a dollop of the cucumber raita. Sprinkle with the coriander.

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