Hyderabadi Dum Paneer Khichdi Recipe

About this recipe

Hyderabadi Dum Paneer Khichdi is a flavorful and wholesome dish that combines the richness of paneer with the comforting goodness of khichdi. This recipe brings together fragrant basmati rice, protein-packed lentils, and aromatic spices in a slow-cooked preparation inspired by the flavors of Hyderabadi cuisine. The dish is layered with marinated paneer cubes, caramelized onions, and a hint of saffron, making it a perfect choice for a hearty breakfast or brunch. With a balanced spice level, this recipe is designed for those seeking a satisfying, high-protein vegetarian meal to fuel their day.

Ingredients

• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 200 g Paneer
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 200 ml Ghee
• - Toned Milk
• 0.25 g Saffron
• medium Chilli Green Long
• 100 g Coriander Leaves
• 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 and moong dal thoroughly, then soak them in water for 20 minutes.
2. 2. In a bowl, mix the paneer cubes with yogurt, turmeric powder, red chili powder, garam masala, and a pinch of salt. Allow it to marinate for 15-20 minutes.
3. 3. Heat 1 tablespoon of ghee in a pan and fry the sliced onions until golden brown. Remove half the onions and set aside for garnishing.
4. 4. Add cumin seeds and slit green chilies to the same pan and sauté for 1-2 minutes. Then, add the chopped tomatoes and cook until soft and mushy.
5. 5. Drain the soaked rice and dal, and add them to the pan. Stir well to coat the grains with the masala.
6. 6. In a small bowl, soak saffron strands in warm milk and set aside.
7. 7. Layer the marinated paneer cubes over the rice and dal mixture. Drizzle the saffron milk and remaining ghee on top.
8. 8. Cover the pan with a tight-fitting lid and cook on a low flame for 20-25 minutes, allowing the khichdi to steam and the flavors to meld together.
9. 9. Once cooked, garnish with the reserved fried onions and chopped coriander leaves.
10. 10. Serve warm with a side of yogurt or pickle for a complete meal.