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 & 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 pizzazz.
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 4 garlic clove
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 6 black cardamom pods
- 450g paneer (Milk) (cow's milk, milk protein, acidity regulator: citric acid.)
- 1½ x green cardamom powder (green cardamom powder)
- 2 onion
- 160g baby spinach
- 150g peas
- 6 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 200g baby tomatoes
- 80g creamed coconut
Nutritional Information
Calories: 611
Protein: 37g
Carbs: 52g
Fat: 29g
Paneer, Pea & Cardamom Biryani
This biryani is popping with flavour! We've got salty, sizzling paneer cheese. Green & 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 pizzazz.
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Cooking Instructions
- Finely slice the onions. Heat a medium frying pan with 1 tsp oil on medium heat. Add the onions and cook for 10-15 mins, until soft and deep golden brown. Add a splash of water if they start to burn.
- Boil a half-full kettle. Cut the paneer into 2cm cubes. Halve the tomatoes. Finely chop or crush the garlic. Heat a large non-stick lidded frying pan with 1 tsp oil on medium heat. Add the paneer and cook for 5-6 mins, turning occasionally, until golden. Season well with sea salt.
- Dissolve the creamed coconut in a jug with 200ml boiling water. Add the garlic and half the tomatoes to the paneer pan and cook for 1 min, before adding the pasanda spice, black cardamom pods and green cardamom powder. Cook for 30 seconds, then add the creamed coconut mixture. Simmer for 3-4 mins, until thickened slightly.
- Rinse the spinach and add to the paneer pan, along with the peas and rice. Break up any large chunks of 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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