Name: Easy Paneer Biryani Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 tablespoons olive oil; 200 g (7 oz) paneer, cut into bite-size pieces; 1 large onion, diced; 1 red pepper, sliced; 2 large garlic cloves, finely chopped; 1 tablespoon fresh ginger, grated; 1 small green chilli, finely chopped; 100 g (3.5 oz) baby spinach; Fresh coriander, to garnish; 3 tablespoons tikka masala curry paste; 300 g (10.5 oz) long grain rice; 1 litre (4 cups) vegetable stock

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Introduction

Easy Paneer Biryani is a flavorful and comforting dish that combines tender paneer with fragrant spices and long grain rice. Perfect for a satisfying vegetarian meal, it’s simple to prepare and packed with vibrant colors and aromas.

A close-up view of a bowl filled with vibrant yellow rice mixed with bright red bell pepper strips, green leafy herbs, and white cubes of grilled paneer cheese with slight brown charring on some edges, all evenly mixed together. The bowl is white with a brown rim and sits on a white marbled surface next to some green cilantro leaves and a piece of dark blue fabric. The textures show fluffy rice grains, tender vegetables, and firm cheese cubes, making a colorful and appetizing dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
200 g (7 oz) paneer, cut into bite-size pieces
1 large onion, diced
1 red pepper, sliced
2 large garlic cloves, finely chopped
1 tablespoon fresh ginger, grated
1 small green chilli, finely chopped
3 tablespoons 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, to garnish

Instructions

Step 1: Heat the olive oil in a large, deep pan with a lid and fry the paneer for 4-5 minutes over medium heat, until slightly crispy. Remove the paneer from the pan and set it aside.
Step 2: In the same pan, fry the onion and red pepper for 3-4 minutes until softened. Add the garlic, ginger, and green chilli and continue to cook for another minute until fragrant.
Step 3: Add the tikka masala curry paste and cook for a further minute. Next, stir in the rice and toast it for 1-2 minutes, stirring often to coat in the onion and spices mix.
Step 4: Add the vegetable stock, stir to combine, then bring to a simmer. Put the lid on the pan, lower the heat, and simmer for 15-20 minutes or until the rice has soaked up most of the liquid.
Step 5: Stir in the baby spinach and cooked paneer and continue to cook with the lid on for 1-2 minutes. Sprinkle with fresh coriander and serve with naan bread and your favourite chutney.

Tips & Variations

For extra flavor, marinate the paneer with a little yogurt and spices before frying.
Substitute baby spinach with kale or mustard greens for a different texture.
Add roasted cashews or fried onions on top for added crunch and richness.
Use basmati rice for an even more authentic biryani texture and aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or vegetable stock to keep the rice moist. Avoid microwaving for long periods to prevent drying out the paneer.

How to Serve

A round grey bowl with a thin brown rim holds a colorful dish of yellow rice mixed with small cubes of white paneer cheese, slices of red bell pepper, and scattered green cilantro leaves. The rice grains look fluffy and coated in a spiced sauce, giving a warm golden tone throughout. Red bell pepper strips and fresh green herbs are spread evenly, adding bright color contrasts. The bowl sits on a white marbled surface with some raw white rice grains and spinach leaves in a white bowl nearby, along with silver cutlery partially visible. A blue textured cloth is placed beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh baby spinach?

Yes, frozen spinach can be used but make sure to thaw and drain it well before adding to avoid excess moisture in the biryani.

Is this dish suitable for vegans?

This recipe uses paneer, which is a dairy product, so it’s not vegan. For a vegan version, substitute paneer with firm tofu and use vegan-friendly curry paste.