Spiced Paneer 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.
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
½ unit
onion
1 unit
carrot
2 clove
garlic
1 packet
peeled pumpkin pieces
¾ sachet
Bengal Curry Paste
1 packet
basmati rice
1 packet
Currants
1 sachet
vegetable stock powder
1 block
paneer cheese
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
roasted cashews
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
Not included in your delivery
olive oil
1.5 cup
water
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
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).
In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion, carrot and peeled & chopped pumpkin 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, water, brown sugar and vegetable stock. Stir to dissolve the stock, then bring to the boil. Cover with a lid, 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 simmering, cut the paneer cheese 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 and transfer to a plate.
When the biryani is done, add the baby spinach leaves to the saucepan 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.
Divide the spiced paneer biryani between bowls and top with a dollop of yoghurt. Garnish with the roasted cashews.