Pour the olive oil in a large, deep pan. Bring to medium heat. Add the paneer and cook for 4-5 minutes, until slightly crispy. Remove the paneer from the pan.
Add the red bell pepper and onion to the same pan. Cook and stir for 3 minutes. Then add the poblano pepper, garlic, and ginger. Cook and stir for 2 minutes.
Add the tikka masala curry paste. Stir together and cook for 1 minute. Stir in the rice and cook for 2 minutes. Then pour in the vegetable stock and stir to combine. Bring to a simmer. Place a lid on the pan and reduce the heat to low. Cook untouched for 20 minutes.
Add the paneer back into the pan along with the baby spinach. Stir together and place the lid back on the pan. Cook for 2 minutes.
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Email Recipe
Paneer Biryani
Serves 4
Ingredients:
2 tablespoons olive oil
7 oz paneer, cubed
1 red bell pepper, sliced
1 yellow onion, diced
1 poblano pepper, finely chopped
2 cloves garlic, finely chopped
1 tablespoon grated ginger
3 tablespoons tikka masala curry paste
11 oz long grain rice
4 cups vegetable stock
4 oz baby spinach
Directions:
Pour the olive oil in a large, deep pan. Bring to medium heat. Add the paneer and cook for 4-5 minutes, until slightly crispy. Remove the paneer from the pan.
Add the red bell pepper and onion to the same pan. Cook and stir for 3 minutes. Then add the poblano pepper, garlic, and ginger. Cook and stir for 2 minutes.
Add the tikka masala curry paste. Stir together and cook for 1 minute. Stir in the rice and cook for 2 minutes. Then pour in the vegetable stock and stir to combine. Bring to a simmer. Place a lid on the pan and reduce the heat to low. Cook untouched for 20 minutes.
Add the paneer back into the pan along with the baby spinach. Stir together and place the lid back on the pan. Cook for 2 minutes.
Divide amongst the serving plates. Enjoy!
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