A speedier version of the Indian favourite biriyani. Baking the vegetables together with the paneer gives a lovely smokiness to the dish.
Prep 15 min · Cook 0 min
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
spicesCurry powder is a blend of herbs and spices used in traditional Indian cooking. It is a versatile spice blend that can be used in hearty curries, stir-fries or on roasted vegetables. Curry powder adds a warm, robust and aromatic flavour to your savoury dishes.
grainsA biodynamic, Indian rice that pairs perfectly with your favourite curry. Less sticky than regular rice but still light and fluffy.
oilsOur extra virgin olive oil is cold pressed straight after harvest to ensure optimal flavour & freshness from olives grown country Victoria. This multi-purpose fruity oil is perfect for drizzling, dressings, dipping and cooking, a very useful “all-rounder” in the kitchen. Rich in antioxidants, vitamin E, omega-3 and 6. Free from cholesterol, preservatives or additives. Store in a cool, dry place in your pantry.
nutsContain lots of heart-healthy monounsaturated fats and essential fatty acids to help regulate cholesterol. A small handful holds your daily recommended intake of copper. May be used to make your own homemade nut butter or make a lovely addition to salads and stir-fries. Store in an airtight container and keep in a cool, dry place.
spicesOne of the world's oldest spices, coriander powder is one of the most popular spices in Indian and Mexican dishes.
