Introduction

Herby paneer baked rice is a vibrant and comforting dish that combines fragrant basmati rice with fresh herbs, tangy lemon, and golden paneer cubes. This simple casserole is perfect for a wholesome weeknight dinner or a casual get-together.

Herby Paneer Baked Rice Recipe - Recipe Image

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 or gas mark 6). In a medium casserole dish (approximately 25 x 20 cm), combine the basmati rice and rapeseed oil. Season with salt and pepper, then stir to coat the rice evenly with the oil.
Step 2: Pour in the hot vegetable stock along with most of the chopped parsley, most of the lemon zest, and all the lemon juice. Stir everything together gently and adjust seasoning as needed.
Step 3: Scatter the paneer cubes evenly over the top of the rice mixture. Bake the dish in the preheated oven for 20 minutes, or until the rice is almost cooked and the paneer begins to turn golden.
Step 4: Remove the casserole from the oven and 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 yet vibrant in color.
Step 5: Once baked, sprinkle the remaining parsley and lemon zest on top before serving for a fresh, zesty finish.

Tips & Variations

Use fresh peas instead of frozen for a sweeter flavor and firmer texture.
Swap rapeseed oil for olive oil for a richer taste.
Add a pinch of chili flakes or smoked paprika to the rice for a subtle spicy kick.
For a vegan version, replace paneer with firm tofu and use vegetable stock.

Storage

Store any leftover baked rice in an airtight container in the refrigerator for up to 2 days. To reheat, cover loosely and warm in the oven at 160°C for about 15 minutes or until heated through. Alternatively, microwave in short bursts, stirring occasionally to ensure even warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

While basmati rice works best due to its fragrance and texture, you can use other long-grain rice varieties. Keep in mind that cooking times and liquid amounts may vary slightly.

What can I substitute if I don’t have paneer?

Firm tofu is a great substitute for paneer, especially if you prefer a vegan option. Just press and cube the tofu before adding it to the dish.

Herby Paneer Baked Rice Recipe

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★★★★★

4.7 from 98 reviews

A vibrant and aromatic herby paneer baked rice that combines fragrant basmati rice with fresh parsley, zesty lemon, and tender paneer cubes. This one-dish meal is baked to perfection, featuring bright mangetout and peas for a fresh, nutritious touch.

Author: Ella
Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Yield: 2–3 servings 1x
Category: Main Course
Method: Baking
Cuisine: Indian-inspired
Diet: Vegetarian

Ingredients

Scale

Rice and Herb Base

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

Main Ingredients

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

Instructions

Preheat oven: Heat the oven to 200°C (180°C fan)/gas mark 6 to prepare for baking.
Prepare rice and seasoning: In a medium casserole dish (about 25 x 20 cm), mix the basmati rice with rapeseed oil and season with salt. Stir well to coat the rice evenly with the oil.
Add stock and herbs: Pour in the hot vegetable stock, then add most of the chopped parsley, most of the lemon zest, and all of the lemon juice. Stir gently to combine and season with salt and pepper to taste.
Top with paneer and bake initial phase: Evenly distribute the paneer cubes over the rice mixture. Bake in the preheated oven for 20 minutes until the rice is nearly cooked and the paneer cubes begin to turn golden on top.
Add vegetables and continue baking: Remove the dish briefly from the oven and fold in the mangetout and frozen peas. Return to the oven and bake for an additional 5-7 minutes, ensuring the vegetables are cooked but remain bright and vibrant in color.
Finish and serve: Once cooked, sprinkle the reserved parsley and lemon zest over the top before serving to add fresh flavor and an appealing garnish.

Notes

Use hot vegetable stock to help the rice cook evenly in the oven.
Adjust seasoning to taste before baking for best flavor.
Make sure to cut paneer into uniformly sized cubes for even cooking.
Keep an eye on vegetables during the final bake to avoid overcooking and preserve their color and crunch.
This dish is suitable for vegetarians and can be customized with other herbs or vegetables.

Keywords: baked rice, paneer recipe, herby rice, vegetarian main, lemon zest, parsley, healthy rice dish