North Indian Spiced Paneer Biryani

Finely chop the garlic (or use a garlic press). Thinly slice the brown onion (see ingredients list). Roughly chop the Asian greens. In a large pot or saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 2-3 minutes. Add the Bengal curry paste (see ingredients list) 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 the vegetable stock. Stir to dissolve the stock, 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!

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, add the paneer and cook, tossing, until browned, 3-4 minutes. Season to taste with salt and pepper. Transfer to a plate.

When the rice is done, add the Asian greens and roasted veggies and stir through until the greens are just wilted. Stir through the spiced paneer and season to taste with salt and pepper.