No.50 Asparagus & Paneer Biryani (veggie)

This started with a meal at an Aberdeen restaurant called 8848, a Nepalese restaurant. Whilst back in my veggie days this was a definite high point and I have spent multiple attempts recreating my version.

I find that if you have a large metal saucepan that is oven safe then you can par boil the rice, fry the onions and then add all the rest of the ingredients to the pot. One word of warning – don’t burn your hand removing it from the oven!

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Serves: 4  Time: 50 minutes

300g of basmati rice

25g of butter

Half a red onion

8 Stems of Asparagus

1 bay leaf

1 teaspoon of cinnamon

4-5 cardamom pods

125g of Paneer

75g of frozen peas

4 tablespoons of curry paste i.e. Patak tikka or korma paste

25g of raisins or sultanas (optional)

800ml of vegetable stock

 

1. Parboil the rice for 10 minutes. Strain and leave to cool whilst you prepare the other ingredients.

2. Cut your onion into slices and soften in a pan with the butter.

3. Add the curry paste and stir in the pan for 1 minute to release the aromatics. Then add the rice and combine with the spiced onions.

4. Add the stock, cinnamon, bay leaf and cardamom pods. Mix well.

5. Now chop the asparagus and paneer in thick chunks.

6. Add the onion mixture, asparagus, peas, raisins, rice, paneer and stock (ensure that it is hot) together to a large oven proof dish with a lid. If you don’t have a one of these you will want to ensure your tin foil is tightly wrapped over the dish.

7. Bake in an oven for at 200 degrees Celsius for 35-40 minutes.

8. Serve with some fresh corrainder and almonds.

 

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