Paneer and Pea Biryani
Paneer and Pea Biryani
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- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 175g paneer, cubed
- 75g peas
- 1 tbsp single cream
- 2 tsp. vegetable oil
- In medium sized pan, heat the oil and fry the dried spices for a few seconds. Add the paneer and gently brown for 1-2 minutes. Add the sauce from the small pouch, the peas and a small splash of water.
- Cook for 3-4 minutes. Add the single cream and mix well.
- Massage the rice in the packet to break up any lumps and pour out over the paneer.
- Turn the heat to its lowest, cover, and steam the rice until heated through - around 5-6 minutes.
- Serve with yoghurt or a raita.
- 1 pack of The Spice Tailor Delhi Biryani (rice included)
- 175g paneer, cubed
- 75g peas
- 1 tbsp single cream
- 2 tsp. vegetable oil
- In medium sized pan, heat the oil and fry the dried spices for a few seconds. Add the paneer and gently brown for 1-2 minutes. Add the sauce from the small pouch, the peas and a small splash of water.
- Cook for 3-4 minutes. Add the single cream and mix well.
- Massage the rice in the packet to break up any lumps and pour out over the paneer.
- Turn the heat to its lowest, cover, and steam the rice until heated through - around 5-6 minutes.
- Serve with yoghurt or a raita.
Keep this recipe for later
Delhi, once the Indian capital of the Mughals, is now well known and loved for its fantastic Mughlai food - a delicious blend between North Indian flavours and Mughal favourites. Our full-flavoured Delhi Biryani is a great example with its medium heat, fuller spicing and the rich complexity of tomatoes adding depth to the yoghurt sauce. The perfect dish for lovers of spice and flavour.
It contain 3 pouches - a spiced and cooked Basmati rice, a cook-in sauce and dried, whole spices. These convenient kits are easy to use and take as little as 15 minutes to prepare. Just fry the spices, add your protein or vegetables and cook-in sauce and, once cooked, top with the rice, cover and steam.
