Paneer and Spinach Pulao with Ghee
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 250 g paneer, cubed
- 250 g spinach
- 350 g basmati rice
- 1 onion, sliced
- 3 tbsp ghee
- 3 garlic cloves
- 10 g fresh ginger, grated
- 3 green cardamom pods
- 1 cinnamon stick
Nutrition (per serving)
- Calories
- 628 kcal
- Protein
- 20.6 g
- Carbohydrate
- 75.7 g
- of which sugars
- 5.3 g
- Fat
- 26.6 g
- of which saturates
- 16.1 g
- Fibre
- 3.6 g
- Salt
- 0.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.
- 2
Melt half the ghee in a frying pan and fry the paneer for 3-4 minutes, turning, until golden, then lift out.
- 3
Melt the remaining ghee in a large pan and fry the onion for 6 minutes until golden, then add the garlic cloves, fresh ginger, green cardamom pods and cinnamon stick and fry for 1 minute.
- 4
Add the drained rice and 600ml water, bring to the boil, cover tightly and cook over low heat for 15 minutes.
- 5
Scatter the spinach over the rice without stirring, cover again and cook for a final 5 minutes until the spinach has wilted and the rice is tender.
- 6
Fork through gently, folding in the paneer, before serving.
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