Express Biriyani
by @scoopwholefoodsA speedier version of the Indian favourite biriyani. Baking the vegetables together with the paneer gives a lovely smokiness to the dish.
Servings: 3-4
prep time
45' cook time
15' total time
45' cook time
15' total time
Ingredients
- 200-300g block paneer
- 1 cup chopped capsicum
- 1/2 cup diced onion
- 4 cloves of garlic
- 1 tin canned peas
- 3 cups cooked basmati rice
- 1 cup stock
- 1g saffron
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp curry powder
- Roasted cashews to top
- Extra virgin olive oil to cook
Directions
Preheat oven to 180°C Add yellow capsicum, diced onion and garlic to a baking dish. Season with 1 tsp garam masala and 1 tsp coriander powder, drizzle with olive oil and mix together. Make a space in the center for the paneer block and sprinkle saffron on top. Bake for 30 minutes. Remove from oven and mix through the peas and rice. Pour over the stock and add remaining 1 tsp garam masala and 1 tsp curry powder. Cover and bake for another 10 minutes. Sprinkle in the roasted cashews and bake uncovered for another 5 minutes.
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