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

About this dish

10 portions

2 Medium

Serves:

Masala Goa Paste

Chilli Rating:

Product:

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