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Cumin-Mint Paneer Biriyani (V)
Get ready to cook
Method:
1. Heat some cooking oil in a large pan to medium heat; pan fry paneer until golden and set aside.
2. In the same pan, stir fry peppers, carrot and chickpeas until cooked. Add Masala Goa Paste; stir fry for 1-2mins. Add coconut milk; mix well and heat until sauce thickens. Return paneer.
3. Add cooked rice; mix well and heat through. Fold in chopped mint and serve immediately.
Ingredients:
400g Masala Goa Paste
400ml coconut milk
1.5kg cooked and cooled white basmati rice
500g diced paneer
500g tinned chickpeas
250g diced red pepper
250g shredded carrot
30g chopped mint
Photo Credit: cristina.sanvito - creative commons
About this dish
10 portions
2 Medium
Serves:
Masala Goa Paste
Chilli Rating:
Product:
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