This rice dish has so much flavour and looks deliciously colourful. Make this one ahead and serve up during the week for busy days. This one-pot recipe uses paneer, an Indian cottage cheese that adds a nice texture and balances well with all the spices.
Vegetarian, gluten free
Serves 3
45mins
Ingredients
2 tbsp olive oil
2cm grated fresh ginger
Fresh coriander (a good handful)
Fresh mint leaves (a good handful)
2 cloves garlic
1 red onion
2 tomatoes
2 cardamom pods
1 tsp cinnamon
2–3 cloves
2 green chillies (optional)
1 tbsp butter
3 tbsp coconut yoghurt
2 dried bay leaf
1 tsp garam masala
1 tsp turmeric powder
Measure up 200ml basmati rice then 300ml water
225g paneer cubed and fried separately
Limes to serve
How to:
- Start by heating up the olive oil in a large saucepan. Crush the cardamom pods with a knife to release the inner seeds and add whole to the saucepan, along with the cinnamon, bay leaf and cloves. Cook for a few minutes to release the flavours.
- Add in the red onion, chopped, along with the crushed garlic cloves, grated ginger and chopped green chillies. Cook until the onion softens, a few minutes.
- Then add in the fresh chopped mint, coriander, turmeric, garam masala & chopped tomatoes. Season with salt and pepper. Cook until the tomatoes are tender and then add the yoghurt.
- Now rinse the basmati rice until the water runs clear, then add it to the saucepan along with the water and stir well. Cover with a lid and simmer for 15 mins.
- Remove the pan from the heat, add in the fried paneer and mix everything together, fluffing up the rice. Cover and let to rest for another 10mins.
- Serve with slices of lime.
Dietary alternatives:
For a vegan alternative, use tofu instead of paneer or remove this part completely.
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