Indian Palak Paneer Biryani with Raita and Papadums
Basmati rice and fried paneer with spinach blended into a paste, cooked with ghee and Indian spices, finished with coriander.
- 200 g basmati rice
- 250 g paneer cheese
- 300 g fresh spinach
- 1 large white onion
- 30 g fresh ginger
- 4 cloves garlic cloves
- 2 whole green chillies
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150 g greek yogurt
- 100 ml double cream
- 3 tbsp ghee
- 30 g fresh coriander
- 1 medium cucumber
- 6 pieces ready-made papadums
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice until water runs clear, then soak for 20 minutes.
- Step 2
Heat 2 tbsp ghee in a large pan and fry paneer cubes until golden. Set aside.
- Step 3
Blanch spinach in boiling water for 2 minutes, drain and blend with 2 garlic cloves and 1 green chilli to smooth paste.
- Step 4
Finely chop onion, remaining ginger, garlic and green chilli.
- Step 5
In same pan, heat remaining ghee and fry onion until golden, about 8 minutes.
- Step 6
Add ginger-garlic-chilli paste, cook 2 minutes until fragrant.
- Step 7
Add cumin, coriander and half the garam masala, cook 1 minute.
- Step 8
Stir in spinach paste and cook 5 minutes until thickened.
- Step 9
Add paneer, cream and 100g yogurt, simmer 3 minutes. Season with salt.
- Step 10
Meanwhile, boil rice in salted water until 70% cooked, about 6 minutes. Drain.
- Step 11
Layer rice over paneer mixture, sprinkle remaining garam masala and chopped coriander.
- Step 12
Cover tightly and cook on low heat 15 minutes for dum cooking.
- Step 13
For raita, grate cucumber, mix with remaining yogurt, salt and chopped coriander.
- Step 14
Microwave papadums according to packet instructions.
- Step 15
Rest biryani 5 minutes before serving with raita and papadums.
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