22 Street Lane Nursery - Dish of the Month

October 2025 Dish of the Month Recipe

Paneer and Spinach Biryani

Ingredients: • 1 block of Paneer cheese • 500g of washed basmati rice • 10g turmeric spice • 50g finely diced ginger • 50ml of good-quality soy sauce

• 30ml of sweet chilli sauce • 1 finely diced garlic clove • Mixed vegetables, pepper, cabbage and carrots, finely sliced and washed • 1 finely diced red onion • 1 cinnamon stick • 1 star anise

• 500g of washed spinach • 2 vegetable stock cubes • 5g of Chinese 5 spice

Method: 1. In a wok or deep pan, add the onions, garlic and spices to the pan and slowly cook on a medium heat. 2. Coat the cheese in turmeric and add a little salt and pepper, bake in a pre-heated oven for around 15-20 minutes until it’s golden and crispy, then set aside. 3. Once the onions are soft, add the remaining vegetables and cook for around 5-8 minutes on a low heat. 4. Add the pre-washed rice and allow it to cook for a few minutes to take in the flavour. Make some vegetable stock following the packing guidelines, cover the rice and vegetables mix and cook on a high heat for 5-7 minutes. 5. Then turn off the rice mix and cover with tin foil to allow the last process to steam the mixture. Leave for around 10 minutes, making sure the rice is cooked through completely and make sure it’s fluffy. 6. Add the paneer to the mix, finish with soy sauce and sweet chilli and check the seasoning before serving.