Smoky Tandoori Paneer And Dal Biryani Recipe

About this recipe

Smoky Tandoori Paneer and Dal Biryani is a hearty Indian dish combining the smoky flavors of marinated paneer with the rich, spiced layers of lentil-infused biryani rice. This meal is perfect for a balanced lunch, offering a protein-packed twist on traditional biryani, enhanced with aromatic spices and herbs for a medium spice level that suits the family table.

Ingredients

• 200 g Paneer
• 1 kg Basmati Rice
• 1 kg Yellow Moong Dal
• 200 g Dahi
• - Tandoori Seasoning 50g
• 30 g Smoked Paprika Powder
• 500 g Tomato - Hybrid
• 500 g Onion
• 1 liter Sunflower Oil
• 1Bunch Pudina
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the paneer cubes in plain yogurt, tandoori masala, smoked paprika, and turmeric powder for 30 minutes to infuse flavors.
2. 2. Rinse the basmati rice until water runs clear, then soak for 20 minutes. Meanwhile, heat 2 tbsp of vegetable oil in a pan and sauté the sliced onion until golden.
3. 3. Add cumin seeds and chopped tomatoes to the pan, cooking until the tomatoes soften and the mixture forms a thick masala base. Stir in garam masala and salt, then mix in the cooked moong dal.
4. 4. In a separate pot, boil the soaked rice until 70% cooked, then drain. Layer the rice and dal mixture in a deep pot, alternating with marinated paneer cubes and sprinkling fresh coriander and mint leaves on each layer.
5. 5. Drizzle 2 tbsp vegetable oil over the top layer, cover the pot, and cook on low heat for 15 minutes to allow the flavors to meld and the rice to steam.
6. 6. Fluff the biryani gently, ensuring the paneer and dal are evenly distributed. Serve hot with a side of raita or fresh salad.