A simple yet fragrant Hyderabadi rice dish, cooked with aromatic whole spices and caramelized onions. It's the perfect, subtle accompaniment to rich and spicy curries, letting the main dish shine.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
467cal
8gprotein
83gcarbs
Ingredients
2 cup Basmati Rice (aged, long-grain is best)
3 tbsp Ghee (can be substituted with a neutral oil)
2 medium Onion (thinly sliced)
1 tbsp Ginger Garlic Paste
4 pcs Green Chili (slit lengthwise)
0.25 cup Mint Leaves (fresh, chopped)
0.25 cup Coriander Leaves (fresh, chopped, plus more for garnish)
Shallow-fried paneer sandwiches filled with a rich nut and spice mixture, simmered in a creamy, aromatic Hyderabadi-style gravy. A truly royal vegetarian centerpiece for any special occasion.
Aromatic Bagara Khana with creamy Hyderabadi Paneer Pasanda – a soul-satisfying, rich meal!
This hyderabadi dish is perfect for lunch. With 1137.9 calories and 31.8g of protein per serving, it's a nutritious choice for your meal plan.
11gfat
4 pcs Cloves
4 pcs Green Cardamom (lightly crushed to release flavor)
1 pcs Bay Leaf
4 cup Water (use hot water for fluffier rice)
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice
Rinse the basmati rice under cold running water 3-4 times, or until the water runs clear. This removes excess starch.
Soak the rinsed rice in ample water for at least 30 minutes.
After soaking, drain the rice completely using a fine-mesh sieve or colander and set aside.
2
Temper Spices & Caramelize Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the whole spices: shah jeera, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for about 45 seconds until they become fragrant and sizzle.
Add the thinly sliced onions to the pot. Fry, stirring frequently, for 10-12 minutes until they turn a deep golden brown. This step is crucial for the authentic flavor and color of the dish.
3
Sauté Aromatics & Rice
Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
Stir in the chopped mint and coriander leaves and cook for another 30 seconds.
Add the drained basmati rice. Gently fold the rice with the onion-spice mixture for 1-2 minutes to toast the grains lightly. Be careful not to break the rice grains.
4
Cook the Rice (Dum Method)
Pour in 4 cups of hot water and add the salt. Give it a gentle stir to combine everything.
Increase the heat to high and bring the water to a vigorous boil.
Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid.
Let the rice cook undisturbed for 15-18 minutes. Do not open the lid during this time.
5
Rest and Serve
Turn off the heat and let the pot stand, still covered, for 10 minutes. This allows the rice to steam perfectly and the grains to become firm.
Open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with extra fresh coriander leaves and serve hot with Hyderabadi curries like Bagara Baingan or Dalcha.
Servings
4
Serving size: 1 cup
671cal
24gprotein
29gcarbs
50gfat
Ingredients
400 g Paneer (Firm, cut into a 1-inch thick block)
2 tbsp Cashews (Finely chopped, for stuffing)
2 tbsp Almonds (Blanched and finely chopped, for stuffing)
1 tbsp Raisins (Finely chopped)
1 pcs Green Chili (Finely chopped)
0.5 inch Ginger (Grated, for stuffing)
1 tbsp Coriander Leaves (Chopped, for stuffing)
2 tbsp Cornflour
4 tbsp Water (For cornflour slurry)
0.25 cup Oil (For shallow frying)
1 tbsp Ghee
1 tbsp Poppy Seeds
2 pcs Tomatoes (Medium, roughly chopped)
1 pcs Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom
3 pcs Cloves
0.5 cup Birista (Fried onions, crushed)
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
0.5 cup Curd (Whisked well until smooth)
3 tbsp Fresh Cream
1 tsp Kasuri Methi (Crushed between palms)
0.5 tsp Garam Masala
1.25 tsp Salt (Divided for stuffing and gravy)
Instructions
1
Preparation and Soaking
In a small bowl, soak 1/4 cup cashews and 1 tbsp poppy seeds in hot water for at least 20 minutes. This will help in making a smooth gravy paste.
In another bowl, prepare the stuffing by mixing 2 tbsp chopped cashews, 2 tbsp chopped almonds, raisins, green chili, grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Set aside.
2
Prepare and Stuff the Paneer
Cut the paneer block into 8 large triangles, about 1/2 inch thick.
Using a sharp knife, carefully slit each triangle from the thickest side to create a pocket. Be careful not to cut all the way through.
Gently fill each paneer pocket with the prepared nut and spice stuffing.
3
Fry the Stuffed Paneer
In a shallow bowl, whisk the cornflour and 4 tbsp of water to make a thin, lump-free slurry.
Heat 1/4 cup of oil in a non-stick pan over medium heat.
Carefully dip each stuffed paneer triangle into the slurry, ensuring a light, even coating.
Place the coated paneer in the hot oil and shallow fry for 2-3 minutes per side, until it turns a crisp, light golden brown. Remove and set on a plate lined with a paper towel.
4
Make the Gravy Paste
Drain the soaked cashews and poppy seeds.
In a blender, combine the drained cashews, poppy seeds, and chopped tomatoes.
Blend to a very smooth, fine paste. Add a splash of water if necessary to facilitate grinding.
5
Cook the Gravy
Heat 2 tbsp oil and 1 tbsp ghee in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the ginger-garlic paste and cook for 1 minute until the raw smell is gone.
Stir in the crushed fried onions (birista) and cook for another minute.
Add the spice powders: turmeric, red chili powder, and coriander powder. Sauté for 30 seconds on low heat.
Pour in the prepared tomato-cashew paste. Cook for 6-8 minutes, stirring frequently, until the paste thickens and you see oil separating from the sides.
6
Finish the Gravy and Serve
Reduce the heat to the lowest setting. Slowly pour in the whisked yogurt while stirring continuously to prevent curdling. Cook for 2-3 minutes.
Add 1.5 cups of water and 1 tsp of salt. Mix well and bring to a gentle boil. Cover and simmer for 5 minutes for the flavors to meld.
Stir in the fresh cream, crushed kasuri methi, and garam masala. Cook for one more minute.
Gently slide the fried paneer pasanda triangles into the gravy. Simmer for only 1-2 minutes. Do not overcook, as the paneer can become tough.
Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.
