Tawa Paneer Bhurji Biryani Recipe

Indian cuisine · 360 calories

Tawa Paneer Bhurji Biryani recipe

About this recipe

Tawa Paneer Bhurji Biryani is a hearty and flavorful one-pot dish that combines the rich, creamy textures of paneer bhurji with the aromatic spices of biryani. Perfect for breakfast, this recipe is packed with protein, making it ideal for a muscle-gain diet. Paneer is crumbled and cooked with a medley of Indian spices, then layered with fragrant basmati rice to create a balance of flavors and textures. This dish is moderately spiced, catering to those who enjoy a bit of heat without overwhelming their palate. The combination of fresh herbs, caramelized onions, and perfectly cooked rice makes this biryani a family favorite and a satisfying start to your day.

Ingredients

  • - Malai Paneer
  • 1 kg Basmati Rice
  • 500 g Onion
  • 200 g Dahi
  • 200 ml Ghee
  • 200G Adrak Lasun Paste (200g)
  • 1Bunch Pudina
  • medium Chilli Green Long
  • 100 g Coriander Leaves
  • 50g Everest Garam Masala
  • 100 g Jeera
  • 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 20 minutes. Then, cook the rice until 80% done and set aside.
  2. 2. Heat 1 tbsp of ghee in a large tawa or skillet. Add cumin seeds and let them splutter. Add the sliced onions and sauté until golden brown.
  3. 3. Stir in the ginger-garlic paste and green chili, cooking for 1-2 minutes until fragrant. Add the chopped tomatoes and cook until softened.
  4. 4. Add turmeric powder, red chili powder, and salt. Mix well, then add the crumbled paneer and cook for 3-4 minutes, stirring occasionally.
  5. 5. Reduce the heat and stir in yogurt. Cook for another 2 minutes until the mixture is well combined and creamy. Finish with garam masala and half the coriander leaves.
  6. 6. In a separate pan, grease the bottom with 1 tbsp ghee. Spread half of the cooked rice as the first layer, add the paneer bhurji as the second layer, and top with the remaining rice.
  7. 7. Garnish with chopped mint and the remaining coriander leaves. Cover tightly and cook on low heat for 10 minutes, allowing the flavors to meld.
  8. 8. Serve hot, garnished with extra herbs if desired.