Herby Baked Paneer Rice Recipe

Introduction

This herby paneer baked rice is a vibrant and comforting dish, perfect for a simple yet flavorful meal. It combines fragrant basmati rice, fresh herbs, and golden paneer baked to perfection. With a zesty lemon twist and crisp vegetables, it’s a delightful one-dish dinner.

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

1. 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 lightly and mix well to coat the rice evenly with the oil.
2. Step 2: Add the hot vegetable stock, most of the chopped parsley, most of the lemon zest, and all of the lemon juice to the rice. Stir everything together and season again to taste.
3. Step 3: Evenly distribute the paneer cubes over the top of the rice mixture. Bake in the oven for 20 minutes until the rice is almost cooked and the paneer starts turning golden on top.
4. Step 4: Remove the dish from the oven and gently fold in the mangetout and frozen peas. Return the dish to the oven and bake for another 5 to 7 minutes, until the vegetables are tender but still bright and vibrant.
5. Step 5: Once cooked, sprinkle the reserved parsley and lemon zest over the top before serving to add a fresh finish.

Tips & Variations

• Use fresh paneer if possible for a creamier texture, or substitute with halloumi for a saltier flavor.
• For added spice, sprinkle in some chili flakes with the lemon zest.
• Swap the mangetout and peas with other seasonal vegetables like asparagus or sweetcorn for variety.
• If you prefer softer paneer, cover the dish with foil during baking to prevent drying out.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until piping hot, adding a splash of water if the rice feels dry. This dish is best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice for this recipe?

Basmati rice is preferred for its fragrant aroma and fluffy texture, but you can use long-grain rice as a substitute. Adjust the cooking time and liquid accordingly to ensure it cooks through.

Is this dish suitable for vegetarians and vegans?

It is vegetarian thanks to the paneer, but not vegan because paneer is a dairy product. To make it vegan, substitute paneer with tofu or a plant-based cheese alternative.

Herby Baked Paneer Rice Recipe

---

★★★★★

4.5 from 60 reviews

• Author: Luna
• Total Time: 37 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This herby paneer baked rice is a delicious, wholesome one-dish meal that combines fragrant basmati rice with fresh herbs, zesty lemon, and golden baked paneer cubes. The addition of vibrant mangetout and peas adds a delightful crunch and sweetness, making it a perfect vegetarian main course that’s easy to prepare and packed with flavor.

---

Ingredients

Scale 1x2x3x

Rice and Herbs

• 150g basmati rice
• 1 tbsp rapeseed oil
• 400ml hot vegetable stock
• ½ small pack of parsley, finely chopped
• 1 lemon, zested and juiced

Paneer and Vegetables

• 65g paneer, cut into 1½ cm cubes
• 100g mangetout, halved lengthways
• 100g frozen peas

---

Instructions

1. Preheat the oven: Set your oven to 200°C (180°C fan)/gas mark 6 to get it ready for baking the rice and paneer.
2. Prepare the rice mixture: In a medium casserole dish (approximately 25 x 20cm), combine the basmati rice and rapeseed oil. Season with salt and pepper, then stir to evenly coat the rice with the oil.
3. Add stock and herbs: 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 everything together and season again if needed to ensure the flavors are well balanced.
4. Top with paneer and bake: Scatter the paneer cubes evenly over the rice mixture. Place the casserole dish in the preheated oven and bake for 20 minutes. The rice should be nearly cooked, and the paneer will start turning golden on the top.
5. Add vegetables and finish baking: Remove the dish from the oven and gently mix in the mangetout and frozen peas. Return the dish to the oven and bake for an additional 5-7 minutes until the vegetables are tender yet still bright and vibrant.
6. Garnish and serve: Sprinkle the remaining parsley and lemon zest over the top just before serving for a fresh herby finish and an extra pop of citrus flavor.

Notes

• You can substitute paneer with halloumi for a different texture and flavor.
• If fresh lemon is not available, use bottled lemon juice and adjust quantity to taste.
• The dish can be made vegan by replacing paneer with firm tofu and using vegetable stock.
• Use a casserole dish with a lid if possible; if not, cover the dish tightly with foil while baking to trap steam and ensure even cooking.
• Leftovers can be refrigerated for up to 2 days and reheated in the oven or microwave.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian-inspired

Keywords: paneer baked rice, herby paneer rice, baked rice dish, vegetarian rice recipe, lemon paneer rice, meal with paneer and peas