HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Paneer Cheese Biryani
Indian Paneer Cheese Biryani

Indian Paneer Cheese Biryani

with Toasted Almonds & Greek Yoghurt

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Tonight, we’re bringing you a bowl which is a delight for the senses. If you haven’t cooked with delicious paneer cheese (the Indian version of cottage cheese) before, get ready for creaminess that pairs beautifully with big, bold flavours. Tuck into this biryani rice bowl and toast the country from which we draw endless culinary inspiration.

Allergens:MilkTree Nuts

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

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 unit

brown onion

1 unit


1 knob


1 sachet

Bengal curry paste

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

vegetable stock powder

1 block

paneer cheese


½ unit

long green chilli

1 packet

slivered almonds

(ContainsTree Nuts)

1 sachet

mild North Indian spice blend

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



3 cup


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4490 kJ
Fat57.6 g
of which saturates30.3 g
Carbohydrate89.2 g
of which sugars17.2 g
Dietary Fibre0 g
Protein44.8 g
Cholesterol0 mg
Sodium2200 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Finely chop the carrot (unpeeled). Finely grate the ginger.

TIP: Grate the carrot if you prefer!


In a large frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 5 minutes.


Add the Bengal curry paste, garlic and ginger and cook, stirring, until fragrant, 1 minute. Add the basmati rice and stir to coat. Add the water and vegetable stock and bring to the boil. Reduce the heat to medium and simmer until the stock is absorbed and the rice is tender, 20-22 minutes.

TIP: Add a dash of water if the liquid is absorbed before the rice is tender.


While the biryani is simmering, cut the paneer cheese into 2cm cubes. Thinly slice the long green chilli (see ingredients list), if using. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, until golden, 3-4 minutes. Transfer to a bowl. Return the medium frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the paneer, mild North Indian spice blend and the salt and cook, turning occasionally, until golden brown, 5-6 minutes. Transfer to a plate lined with paper towel.


When the biryani has finished simmering, stir through the paneer. 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.


Divide the Indian paneer biryani between bowls. Top with the toasted almonds and sprinkle with the chilli (if using). Serve with a dollop of the Greek yoghurt.