Hyderabadi Dum Paneer Breakfast Bowls Recipe

Indian cuisine · 360 calories

Hyderabadi Dum Paneer Breakfast Bowls recipe

About this recipe

Hyderabadi Dum Paneer Breakfast Bowls are a perfect fusion of traditional Indian flavors and a protein-packed start to your day. This dish features soft cubes of paneer simmered in a mildly spiced onion-tomato-based gravy, layered over fragrant basmati rice, and topped with a rich garnish of caramelized onions and fresh herbs. Infused with the signature spices of Hyderabadi cuisine, this breakfast bowl is not only delicious but also designed to fuel your active lifestyle and muscle gain goals. The balanced use of spices ensures a flavorful yet moderately spicy experience, with every bite offering a taste of comfort and indulgence.

Ingredients

  • 200 g Paneer
  • 1 kg Basmati Rice
  • 500 g Onion
  • 500 g Tomato - Hybrid
  • 200 g Dahi
  • 1Bunch Pudina
  • 200 ml Ghee
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes, then cook until 90% done; set aside.
  2. 2. Heat 1 tablespoon of ghee in a pan, add sliced onions, and sauté until golden brown; remove half for garnish.
  3. 3. To the remaining onions in the pan, add cumin seeds and green chilies, followed by chopped tomatoes; cook until soft.
  4. 4. Stir in turmeric powder, red chili powder, coriander powder, and salt; cook for 2-3 minutes before adding yogurt and mixing well.
  5. 5. Add paneer cubes to the mixture, stir gently to coat, and let it simmer for 5 minutes on low heat.
  6. 6. In a separate pan, spread half of the cooked rice, layer with the paneer mixture, and top with the remaining rice.
  7. 7. Sprinkle garam masala, chopped coriander, mint leaves, and reserved caramelized onions over the top.
  8. 8. Drizzle with 1 tablespoon of ghee, cover the pan with a tight lid, and let the dish cook on low heat (dum) for 10 minutes.
  9. 9. Turn off the heat, let it rest for 5 minutes, then fluff gently and serve hot.