Indian-Spiced Paneer & Veggie Biryani
with Roasted Cashews
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.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
1 bag
green beans
2 clove
garlic
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
paneer cheese
(Contains Milk; )
1 bag
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
½
onion
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
1.5 cup
water
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Thinly slice the carrot into rounds. Trim and halve the green beans. Finely chop the garlic. Thinly slice the brown onion (see ingredients).
SPICY! The curry paste is spicy. Use less depending on your taste.
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 2-3 minutes. Add the Bengal curry paste (see ingredients), Mumbai spice blend and garlic and cook until fragrant, 1 minute.
Add the basmati rice and currants to the pan and stir to coat. Add the water and vegetable stock powder. Stir, then bring to the boil. Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the paneer into 2cm cubes. In a medium bowl, combine the mild North Indian spice blend, the salt and a drizzle of olive oil. Add the paneer and toss to coat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the paneer, tossing, until browned, 3-4 minutes. Season to taste, then transfer to a plate. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and green beans, tossing, until tender, 4-5 minutes. Set aside.
When the rice is done, add the baby spinach leaves and veggies to the biryani and stir until the spinach is just wilted. Gently stir through the spiced paneer. Season to taste.
Divide the Indian-spiced paneer and veggie biryani between bowls. Top with the Greek-style yoghurt. Garnish with the crushed roasted cashews to serve.