The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Paneer, Pea & Cardamom Biryani
This biryani is popping with flavour! We've got salty, sizzling paneer cheese. Green and black cardamom pods. A swirl of coconut cream, plus peas and spinach for greens. Top with golden caramelised onions and juicy tomatoes for even more pzazz.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 80g baby spinach
- 225g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 onion
- 40g creamed coconut
- 100g seasonal mixed tomatoes
- 150g peas
- 2 garlic clove
- 3 black cardamom pods
- ¾ tsp green cardamom powder (green cardamom powder)
- 3 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
Nutritional Information
Calories: 645
Protein: 40g
Carbs: 56g
Fat: 30g
Ingredients
- 3 tsp pasanda spice (use half) (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 225g paneer (use half) (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 0.75 tsp green cardamom powder (use half) (green cardamom powder)
- 1 onion (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 100g seasonal mixed tomatoes (use half)
- 80g baby spinach (use half)
- 150g peas (use half)
- 40g creamed coconut (use half)
- 2 garlic clove
- 3 black cardamom pods (use half)
Nutritional Information
Calories: 651
Protein: 40g
Carbs: 57g
Fat: 30g
Paneer, Pea & Cardamom Biryani
This biryani is popping with flavour! We've got salty, sizzling paneer cheese. Green and black cardamom pods. A swirl of coconut cream, plus peas and spinach for greens. Top with golden caramelised onions and juicy tomatoes for even more pzazz.
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Cooking Instructions
- Finely slice the onion. Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the onion and cook for 10-15 mins, until soft and deep golden brown. Add a splash of water if they start to burn.
- Cut the paneer into 2cm cubes. Halve the tomatoes. Finely chop or crush the garlic. Heat a large lidded, non-stick frying pan with 1/2 tsp oil on medium heat. Add the paneer and cook for 5-6 mins, turning occasionally, until golden. Season well with sea salt.
- Boil a half-full kettle and dissolve the creamed coconut in a jug with 100ml boiling water (50ml for 1 person). Add the garlic and half the tomatoes to the pan and cook for 1 min, before adding the pasanda spice, black cardamom pods and green cardamom. Cook for 30 seconds, then add the coconut mixture. Simmer for 2-3 mins, until thickened slightly.
- Rinse the spinach, then add to the paneer along with the peas and rice. Gently break up the rice with a wooden spoon. Cover with a lid and cook for 2-3 mins, until the spinach has wilted and the rice is piping hot. Season generously with sea salt and black pepper.
- Serve the paneer biryani in bowls, topped with the caramelised onions and remaining tomatoes.
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