Express Briyani

Curry Powder

(IN-STORE ONLY)

Basmati Rice Pouch 780G

Scoop's Extra Virgin Olive Oil

(IN-STORE ONLY)

Roasted Cashews

(IN-STORE ONLY)

Coriander Powder

San Elk Vegetable Stock Ground

Garam Masala Spice Blend

Spanish Whole Saffron

Ingredients

200-300g Block Paneer
1 cup chopped Capsicum
1/2 cup diced Onion
4 cloves of Garlic
1 tin canned Peas
3 cups cooked Basmati Rice
1 cup Stock
1g Saffron
2 tsp Garam Masala
1 tsp Ground Coriander
1 tsp Curry Powder
Roasted Cashews to top
Extra Virgin Olive Oil to cook

Instructions

1. Preheat oven to 180°C Add yellow capsicum, diced onion and garlic to a baking dish.
2. Season with 1 tsp garam masala and 1 tsp coriander powder, drizzle with olive oil and mix together.
3. Make a space in the center for the paneer block and sprinkle saffron on top.
4. Bake for 30 minutes. Remove from oven and mix through the peas and rice.
5. Pour over the stock and add remaining 1 tsp garam masala and 1 tsp curry powder.
6. Cover and bake for another 10 minutes. Sprinkle in the roasted cashews and bake uncovered for another 5 minutes.