Description
This Easy Paneer Biryani is a quick one-pot vegetarian dinner made with golden pan-fried paneer, fragrant basmati rice, tikka masala spices, colorful vegetables, and fresh spinach. Ready in just 40 minutes, it’s a flavorful homemade biryani that’s even better than takeout.
Ingredients
- 2 tbsp olive oil
- 200 g (7 oz) paneer, cut into bite-size pieces
- 1 large onion, diced
- 1 red bell pepper, sliced
- 2 large garlic cloves, finely chopped
- 1 tbsp fresh ginger, grated
- 1 small green chili, finely chopped
- 3 tbsp tikka masala curry paste
- 300 g (10.5 oz) long grain rice
- 1 litre (4 cups) vegetable stock
- 100 g (3.5 oz) baby spinach
- Fresh coriander, for garnish
Instructions
- Heat the olive oil in a large deep pan over medium heat. Fry the paneer for 4–5 minutes until lightly golden and crispy. Remove and set aside.
- In the same pan, cook the onion and red pepper for 3–4 minutes until softened.
- Add the garlic, ginger, and green chili. Cook for 1 minute until fragrant.
- Stir in the tikka masala curry paste and cook for another minute.
- Add the rice and stir for 1–2 minutes to coat it well with the spices.
- Pour in the vegetable stock and stir to combine. Bring to a gentle simmer.
- Cover with a lid, reduce the heat, and cook for 15–20 minutes until the rice has absorbed most of the liquid.
- Stir in the baby spinach and cooked paneer. Cover and cook for another 1–2 minutes until the spinach has wilted.
- Garnish with fresh coriander and serve with naan bread and your favorite chutney.
Notes
- Use basmati rice for the most authentic biryani texture.
- Adjust the green chili to your preferred spice level.
- Add peas or carrots for extra vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently with a splash of vegetable stock if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Indian