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Spiced Paneer Biryani

Spiced Paneer Biryani

with Roasted Cashews

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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.

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

brown onion

1 unit

carrot

2 clove

garlic

1 packet

peeled & chopped pumpkin

¾ sachet

Bengal curry paste

1 packet

basmati rice

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

1 packet

currants

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

1 sachet

vegetable stock

1 block

paneer cheese

(ContainsMilk)

1 sachet

mild North Indian spice blend

1 bag

baby spinach leaves

1 packet

yoghurt

(ContainsMilkMay be presentCrustacea)

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4340 kJ
Fat46.7 g
of which saturates25.5 g
Carbohydrate103 g
of which sugars31.3 g
Protein45.4 g
Sodium1580 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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).

2

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!

3

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.

4

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.

5

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.

6

Divide the spiced paneer biryani between bowls and top with a dollop of yoghurt. Garnish with the roasted cashews.