Paneer Biryani
Paneer Biryani



  • 15g butter
  • ½ sliced onion
  • 200g paneer, chopped into 2cm cubes
  • 1 crushed garlic clove
  • 2cm piece of ginger, grated
  • 1 cinnamon stick
  • 1.5 tsp curry powder
  • 6 dried curry leaves
  • 150g cherry tomatoes, halved
  • 15g flaked almonds
  • 4 chopped dried apricots
  • 150g basmati rice, rinsed
  • 300ml veg stock
  • Chopped coriander
  • Fry the onion in the butter for 10 mins to soften, then add the paneer cubes and fry vigorously until golden all over. Stir in the garlic, cinnamon, ginger, curry powder and curry leaves and fry for 2 mins. Add the tomatoes, cook for 3 mins, then stir through the apricots, almonds and rice. Pour in the stock, reduce the heat and steam - covered - for 12 mins or until the rice is fluffy.
  • Fluff the rice with a fork and discard the cinnamon stick. Divide between plates, scatter with coriander and serve.
40 mins
2 serving

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