Crispy Lime Pickle Paneer Rice Trays with Cucumber Mint Yogurt

Crispy Lime Pickle Paneer Rice Trays with Cucumber Mint Yogurt 🍋🌿 This tray dinner is all about contrast: golden paneer cubes, crisp-edged basmati rice, a glossy lime pickle coating and a cold cucumber mint yogurt spooned over the top. It is punchy, creamy, crunchy and easy enough for a weeknight. Yield: 3-4 servings Time: about 35 minutes Ingredients: - 450 g paneer, cut into 2 cm cubes - 3 cups cooked and cooled basmati rice - 3 tbsp lime pickle, finely chopped if chunky - 2 tbsp olive oil, plus a little extra for the tray - 1 small garlic clove, finely grated - 1 tsp honey or maple syrup - 1/2 tsp ground cumin - 1/4 tsp ground turmeric - Salt and black pepper - 3 scallions, thinly sliced - 1 tbsp sesame seeds - Lime wedges, to serve - Coriander leaves or extra mint, to finish Cucumber mint yogurt: - 1 cup thick Greek-style yogurt - 1/2 cucumber, coarsely grated and squeezed dry - 2 tbsp chopped mint - 1 tbsp lime juice - 1 tsp olive oil - Pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Put a large sheet pan in the oven for 5 minutes so it starts hot. This helps the rice crisp instead of steaming. 2. Make the pickle coating. Stir lime pickle, olive oil, garlic, honey, cumin, turmeric, a pinch of salt and black pepper in a bowl. If the pickle is very salty, use less added salt. 3. Season the paneer and rice. Toss the paneer cubes with about one third of the coating. Toss the cooked rice with the remaining coating, using your fingers or a fork to break up clumps. 4. Roast. Carefully oil the hot tray. Spread the rice in a thin, even layer, then scatter the paneer over the top. Roast for 18-22 minutes, turning the paneer once and scraping the rice edges gently, until the paneer is golden and the rice has crisp browned patches. 5. Make the yogurt. Stir yogurt, squeezed cucumber, mint, lime juice, olive oil and salt. Keep it cold until serving so it contrasts with the hot tray. 6. Finish. Spoon the rice and paneer into bowls. Add cucumber mint yogurt, scallions, sesame seeds, coriander or extra mint, and lime wedges. Serving notes: - Add a simple tomato salad or sliced cucumbers if you want extra freshness. 🥒 - For more heat, add chilli flakes or a little extra chopped lime pickle at the end. - For meal prep, store yogurt separately and reheat the rice and paneer on a hot tray or in a skillet so the crisp edges come back. - Leftovers keep for up to 3 days in the fridge. Save this one for a bright, crunchy paneer dinner. ✨ Tasteloom.club