Paneer And Vegetable Rice Bowl Recipe

About this recipe

Start your day with a wholesome Paneer and Vegetable Rice Bowl, a flavorful Indian breakfast that's both satisfying and nutritious. This dish combines protein-rich paneer cubes with vibrant mixed vegetables, aromatic spices, and perfectly cooked long-grain rice. The paneer is lightly fried to a golden crisp, adding a delightful texture, while the vegetables bring freshness and color. With each bite, you'll enjoy the comforting warmth of Indian spices like turmeric and dal makhani mix, balanced by the tanginess of vinegar. Not only is this dish packed with 40g of protein, making it ideal for muscle recovery, but it also offers sustained energy from complex carbohydrates and digestion-friendly fiber. Quick to prepare in just 35 minutes, this recipe is perfect for busy mornings or any time you crave a hearty, nutritious meal. Garnished with fresh coriander, it captures the essence of West Bengal cuisine and is sure to become a breakfast favorite.

Ingredients

• 750 g Priya Sunflower Oil
• - Ginger Powder
• 1 kg Beetroot
• 500 G Preserved Dried Salted Black Beans
• 100 g Mix Seeds
• 750 Ml Kalverts White Vinegar
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 kg Basmati Rice
• 200 g Paneer
• 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)

Instructions

1. 1. Rinse the rice under cold water until the water runs clear, then soak for 20 minutes.
2. 2. Heat the cooking oil in a large pan and sauté ginger powder and fresh turmeric for 1 minute.
3. 3. Add the Preserved Dried Salted Black Beans and cook for another minute, stirring occasionally.
4. 4. Mix in the Suhana Dal Makhani Spice Mix and stir well to release its aroma.
5. 5. Add the soaked rice and water to the pan, bring to a boil, and then simmer on low heat for 15 minutes.
6. 6. While the rice cooks, cube the paneer and lightly fry it in a separate pan until golden brown.
7. 7. Steam the Frozen Mixed Vegetables for 5 minutes until tender but still vibrant.
8. 8. Once the rice has absorbed the water, fluff it gently with a fork and stir in the vinegar and salt.
9. 9. Combine the steamed vegetables and fried paneer with the rice, mixing evenly.
10. 10. Garnish with freshly chopped coriander leaves before serving warm.