Tandoori Paneer and Vegetable Biryani
Serves: 2
Takes: 23 minutes
Calories: 398
Difficulty: Easy
Ingredients:

  • 1 tablespoon tandoori spice mix
  • 150g paneer cheese, cubed
  • zest of a lime
  • low fat cooking spray
  • ½ onion, diced
  • ½ cauliflower, cut into small florets
  • 1 carrot, peeled and diced
  • 125g dried basmati rice
  • 300ml boiling hot vegetable stock
  • 75g cherry tomatoes, halved
  • 75g fine green beans
  • 2 tablespoons chopped fresh coriander leaves
Method:
  1. Mix the tandoori spices, paneer cubes and lime zest.
  2. Heat a deep wide lidded non-stick frying pan and spray with the cooking spready.  Remove the paneer from the bowl and reserve the excess spies. Add the paneer to the frying pan and cook for 3 minutes until lightly golden.  Remove and set aside.
  3. Spray the pan again with cooking spray and cook the onion, cauliflower, and carrot for 5 minutes until starting to soften.  Stir in the reserved spices and rice cook for 30 seconds.  Pour in the stock, cover, and simmer for 5 minutes.
  4. Add the tomatoes, beans, and cooked paneer.  Cover and cook for a further 5 minutes until the rice is tender.  Stir to combine everything then scatter over the coriander and serve.