Biriyani-style Malabari Paneer
with mint raitaCalories
:
712 kcalProtein
:
35.7g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Veggie
Allergens:
- Milk
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
150 grams
Rice
2 unit(s)
Garlic
1 unit(s)
Onion
2 unit(s)
Tomato
110 grams
Yoghurt
(Contains: Milk)
5 grams
Mint
150 grams
Green Beans
1 sachet(s)
North Indian Style Spice Mix
200 grams
Paneer
(Contains: Milk)
1 sachet(s)
Garam Masala
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2981 kJ
Energy (kcal)712 kcal
Fat25.1 g
of which saturates16.1 g
Carbohydrate87.6 g
of which sugars14.4 g
Dietary Fiber6.2 g
Protein35.7 g
Salt3.8 g
Potassium527.6 mg
Calcium159 mg
Iron1.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Cooking Steps
1
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water for the rice.
- Add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot.
- Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Trim the green beans, then chop into thirds.
- Halve, peel and thinly slice the onion. Cut the tomato into 1cm chunks.
- Peel and grate the garlic (or use a garlic press).
- Pick the mint leaves and roughly chop (discard the stalks).
- Chop the paneer into 2cm cubes.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion and tomato, season with salt and pepper and fry until soft and sweet, 4-5 mins, stirring occasionally.
- Add garlic, garam masala, the North Indian spice and half the yoghurt to the pan and cook for 3-4 mins until softened.
4
- Add 150ml water (per 2P) and green beans to the pan and cook for 2-3 mins.
- Add the paneer and cook, stirring often, until golden, 6-8 mins.
- Add a splash of water to loosen if needed. Season with salt and pepper.
5
- Add cooked rice to the pan and stir until rice and paneer are combined.
- In a small bowl, combine two-thirds of the mint with the remaining yoghurt. Season to taste with salt and pepper.
6
- Divide the paneer biryani between bowls.
- Serve topped with a dollop of the mint yoghurt.
- Sprinkle over the remaining mint.
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