Lunch Ideas
Light Paneer Veg Biryani
A lighter biryani with paneer and vegetables, big on flavour, easy on oil. 29 g of protein per serving.
615
kcal
29g
protein
79g
carbs
21g
fat
Per serving · makes 2 · 40 minutes
Ingredients
- •200 g paneer (low fat), cubed
- •150 g basmati rice, soaked 20 minutes
- •150 g mixed vegetables (beans, carrot, peas)
- •100 g curd
- •2 onions, sliced thin
- •2 tsp biryani masala, 1 tsp ginger garlic paste, salt to taste
- •1 tbsp oil, mint and coriander
Method
- 1.Marinate the paneer and vegetables in curd, biryani masala, ginger garlic paste and salt for 15 minutes.
- 2.Boil the rice until 70 percent done and drain.
- 3.Heat oil and fry the onions until golden, then add the marinated mix and cook 5 minutes.
- 4.Layer the par-boiled rice on top with mint and coriander.
- 5.Cover and cook on low heat 12 to 15 minutes, then fold gently and serve.
Coach’s note
Par-boiling the rice separately keeps the grains fluffy instead of mushy.
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