Spiced Paneer Biryani

In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, 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 the rice is tender, 16-18 minutes. TIP: Add a little extra water if the liquid is absorbed before the rice is done!

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

Cut the paneer into 1cm cubes. In a medium bowl, combine the paneer cubes, 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.

Once the rice is done, add the baby spinach leaves and stir through 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.