This one-pan, 30-minute stir-fry is equally delicious if you replace the cheese with tofu.
This is a beautiful one-pot rice dish that diverges from modern methods and returns to cooking rice the traditional stove-top absorption way. If you follow a vegan diet, tofu can be used as a straightforward substitute for the paneer cubes. In fact, I told my tofu-loving children that the paneer was tofu, and they did not notice the difference.
One-pot nigella-spiced paneer fried rice
Prep: 15 min
Cook: 30 min
Serves: 2-3
- 225g paneer, cut into 1cm cubes
- 2 tbsp neutral oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely grated
- 2cm piece fresh ginger, peeled and finely grated
- 2 tsp nigella seeds
- 1 scant tsp ground turmeric
- 1 heaped tsp freshly ground coriander
- 200g cherry tomatoes, halved
- 150g spring greens, finely chopped
- 200g basmati rice
- 400ml boiling vegetable stock
- Flaky sea salt
- Yoghurt, to serve (optional)
Begin by placing the cubed paneer into a bowl of just-boiled water to rehydrate while preparing the other ingredients.
Heat half of the oil in a large frying pan or casserole with a lid over medium heat. Add the chopped onion and fry, stirring occasionally, for five minutes until it softens slightly. Then add the garlic and ginger and continue frying for another two minutes.
Drain the paneer in a colander, shake off excess water, then add it to the pan with the onions, stirring to coat the cubes. Fry the paneer for three to four minutes without stirring too much, allowing it to brown well on one side.
Add the nigella seeds, turmeric, and ground coriander, and stir-fry for 30 to 40 seconds. Then add the cherry tomatoes and spring greens, frying for an additional minute.
Stir in the basmati rice to coat it well with the spices and vegetables. Pour over the boiling vegetable stock and bring the mixture to a boil. Reduce the heat to low, cover the pan, and cook the rice for 12 minutes without lifting the lid or peeking.
Once cooked, spoon the rice onto two large plates, spread it out, and let it rest for five minutes to dry out and fluff up. Taste and season with flaky sea salt as needed. Serve warm with yoghurt on the side if desired.
