Herby Paneer Baked Rice Recipe
Introduction
This herby paneer baked rice is a flavorful and comforting one-dish meal that combines fluffy basmati rice with fresh herbs, tangy lemon, and golden paneer cubes. It’s an easy recipe that’s perfect for a busy weeknight yet impressive enough to serve guests.
Ingredients
- 150g basmati rice
- 1 tbsp rapeseed oil
- 400ml hot vegetable stock
- ½ small pack of parsley, finely chopped
- 1 lemon, zested and juiced
- 65g paneer, cut into 1½ cm cubes
- 100g mangetout, halved lengthways
- 100g frozen peas
Instructions
- Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a medium casserole dish (around 25 x 20cm), combine the basmati rice and rapeseed oil. Season with salt and mix well to coat the rice evenly with the oil.
- Step 2: Pour in the hot vegetable stock. Add most of the chopped parsley, most of the lemon zest, and all of the lemon juice. Stir everything together, then season to taste.
- Step 3: Scatter the paneer cubes evenly over the top of the rice. Place the casserole dish in the oven and bake for 20 minutes, until the rice is nearly cooked and the paneer starts to turn golden.
- Step 4: Remove the dish from the oven and gently mix in the mangetout and frozen peas. Return the dish to the oven and bake for another 5-7 minutes, until the vegetables are cooked but still bright and crisp.
- Step 5: Sprinkle the reserved parsley and lemon zest over the top before serving to add a fresh, aromatic finish.
Tips & Variations
- For extra richness, drizzle a little melted butter or ghee over the rice before baking.
- If you prefer a spicy twist, add a pinch of chili flakes or fresh chopped green chili with the lemon and parsley.
- Swap paneer for halloumi or firm tofu if you want a different protein option.
Storage
Store any leftovers covered in the refrigerator for up to 2 days. To reheat, warm gently in the oven or microwave until heated through, adding a splash of water or stock to keep the rice moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of basmati?
Brown rice can be used, but it will require a longer cooking time and more liquid. Adjust the baking time accordingly, and consider par-cooking the brown rice before assembling the dish.
Is this recipe suitable for vegans?
This recipe uses paneer, which is a dairy cheese. To make it vegan, substitute paneer with firm tofu and ensure the vegetable stock is vegan-friendly.
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Herby Paneer Baked Rice Recipe
- Total Time: 37 minutes
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
This herby paneer baked rice is a vibrant, aromatic one-dish meal combining fragrant basmati rice with fresh parsley, zesty lemon, tender paneer cubes, and crisp mangetout and peas. Baked to perfection, the rice soaks up rich vegetable stock and gets a golden crust on the paneer, making it a flavorful and wholesome vegetarian main or side dish.
Ingredients
Rice and Base
- 150g basmati rice
- 1 tbsp rapeseed oil
- 400ml hot vegetable stock
Herbs and Flavors
- ½ small pack of parsley, finely chopped
- 1 lemon, zested and juiced
Main and Vegetables
- 65g paneer, cut into 1½ cm cubes
- 100g mangetout, halved lengthways
- 100g frozen peas
Instructions
- Preheat and Prepare Rice: Heat the oven to 200C (180C fan/gas mark 6). In a medium casserole dish roughly 25 x 20cm, combine the basmati rice and rapeseed oil. Season with salt and mix well so the rice is evenly coated with the oil.
- Add Stock and Flavorings: Pour in the hot vegetable stock, then add most of the finely chopped parsley, most of the lemon zest, and all of the lemon juice. Stir the mixture gently to combine and season again to taste.
- Top with Paneer and Bake: Evenly dot the cubed paneer over the top of the rice mixture. Place the dish in the preheated oven and bake for 20 minutes. The rice should be almost fully cooked, and the paneer will begin turning golden on top.
- Add Vegetables and Continue Baking: Remove the dish from the oven, gently mix in the mangetout and frozen peas. Return the dish to the oven and bake for an additional 5 to 7 minutes until the vegetables are cooked through but remain bright and crisp in color.
- Finish and Serve: Sprinkle the reserved parsley and lemon zest over the top just before serving to add freshness and a pop of color.
Notes
- Use a medium-sized casserole dish to ensure the rice cooks evenly.
- Ensure the vegetable stock is hot before adding to help the rice cook properly in the oven.
- Paneer cubes can be lightly fried beforehand for extra golden crust if preferred.
- You can substitute mangetout and peas with other spring vegetables like asparagus or green beans.
- Adjust seasoning after adding the stock to balance the flavors perfectly.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired
Keywords: baked rice, paneer, herby rice, vegetarian, one-pot meal, lemon zest, mangetout, peas, basmati rice, oven-baked
