Let me explain how we come up with recipes here at Hef's Kitchen. I wake up, feel hungry and start thinking about what to eat that day. My mind wonders through various foods, I settle on one and then see if it exists on the Internet, if it does I look at how it's made, totally disregard the recipe and decide to do it how I want (mostly because the best part of cooking is the experimenting!). I go shopping, forget some ingredients, get home, make the food, then worry the whole time I'm making it that it's not going to work. I write down the recipe at the same time as cooking so I don't forget. Then I spend about 10 minutes trying to take a good photo with my silly camera (I'm getting a new lens from father Christmas, woo) then I eat it quick before it goes cold! This was no exception to my blogging methods.
For 2 you'll need:
For the biryani:
A small selection of vegetables (I used 1/2 an onion, 1/2 a red pepper and a handful of chopped butternut squash)
1/2 tsp turmeric
tsp Madras powder
100ml vegetable stock
1 pack microwave rice (you could also use precooked rice)
For the saag paneer:
1 garlic clove minced
4 frozen spinach cubes (defrosted)
A glug of olive oil
1 tsp cumin seeds
Pinch of turmeric
100g paneer (you can get it from Asda)
50 ml vegetable stock
2 tbsp double cream
Some fresh coriander to top it all off
- Chop your vegetables in to small pieces, then place in a frying pan with a little oil, the turmeric and madras powder and cook on a low heat for around 10 minutes.
- Cook the microwave rice as it tells you on the pack, then pour it in to the vegetables and cover with the vegetable stock, keeping it on a low heat.
- While the rice is cooking, add the onion and garlic to another pan with some oil, the cumin seeds and turmeric and cook for 5 minutes until the onions are translucent.
- Add the spinach, paneer and vegetable stock and cook for a further few minutes.
- Take it off the heat and add the cream, then serve it up with the biryani.