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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
½ unit
brown onion
1 unit
carrot
2 clove
garlic
¾ tub
Bengal curry paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 cube
vegetable stock
1 unit
cucumber
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
coriander
1 block
paneer cheese
(Contains Milk;)
1 sachet
mild North Indian spice blend
(Contains Milk;)
1 bag
baby spinach leaves
olive oil
1.5 cup
water
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
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 and carrot and cook 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, the water, brown sugar and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock then bring to the boil. Cover, reduce the heat to medium-low and simmer until the water is absorbed and 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 cooking, grate 1/2 the cucumber and finely chop the remainder. In a medium bowl, combine the cucumber (both grated and chopped), Greek yoghurt and a pinch of salt and pepper. Roughly chop the coriander
Cut the paneer 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, then transfer to a plate
Once the rice is done, add the baby spinach leaves and stir 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 the cucumber raita. Sprinkle with the coriander.