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

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

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.
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.
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.
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.
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.
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