Spicy Dum Paneer Breakfast Biryani Recipe

About this recipe

Spicy Dum Paneer Breakfast Biryani is a delightful fusion of flavors, perfect for kickstarting your day with a hearty and protein-packed meal. This recipe combines fragrant basmati rice, succulent paneer cubes, and a medley of aromatic spices to create a mildly spicy yet comforting dish. Each layer is infused with a balanced mix of spices, yogurt, and herbs, offering a rich and satisfying experience. Ideal for a moderate activity level and muscle-building goals, this biryani provides a substantial dose of protein to fuel your morning. With its vibrant colors and tantalizing aroma, this one-pot dish is sure to become a breakfast favorite.

Ingredients

• 200 g Paneer
• 1 kg Basmati Rice
• 200 g Dahi
• 500 g Onion
• 200G Adrak Lasun Paste (200g)
• 100 g Garlic
• 20 g Cardamom Green
• 200 ml Ghee
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Dalchini (Cassia )
• 50g Everest Garam Masala
• 100 g Jeera
• 1Bunch Pudina
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.
2. 2. Heat 1 tablespoon of ghee in a pan and add the cumin seeds, cloves, cinnamon stick, and cardamom pods. Sauté for 30 seconds until aromatic.
3. 3. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnish.
4. 4. Stir in the ginger-garlic paste, slit green chilies, turmeric powder, red chili powder, and garam masala. Cook for 1-2 minutes.
5. 5. Add the chopped tomato and cook until it softens. Then, add the yogurt and mix well to create a smooth masala.
6. 6. Add the paneer cubes, coriander leaves, and mint leaves to the masala. Stir gently to coat the paneer and cook for 2-3 minutes.
7. 7. In a separate pot, boil water with a pinch of salt and cook the soaked basmati rice until 70% done. Drain and set aside.
8. 8. Layer the cooked rice over the paneer masala in the pan. Drizzle the remaining tablespoon of ghee on top and sprinkle the reserved fried onions.
9. 9. Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes to allow the flavors to meld together.
10. 10. Gently fluff the biryani with a fork and serve hot, garnished with additional coriander leaves if desired.