Brown Rice & Paneer Bhurji
This bowl combines soft, spiced paneer bhurji (Indian scrambled cottage cheese) with nutty and wholesome brown rice, giving you a comforting and protein-packed meal. Perfect for lunch or dinner, this dish is suitable for fitness enthusiasts or anyone looking for a nourishing, balanced bowl.
Nutrition Facts
Per serving
Energy
260 kcal
Protein
12 g
Carbs
26 g
Fat
12 g
Fiber
3 g
Ingredients
Garlic paste
1 tsp (5g)
Ginger Paste
1 tsp (5g)
Olive Oil
1 tsp (5g)
Paneer Homemade (Toned milk)
0.5 crumbled, cup (100g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Common Salt
0.5 tsp (3g)
Chopped Onion
0.25 small cup (25g)
Red chilli Powder
0.5 tsp (2g)
Chopped Tomato
0.5 small cup (50g)
Rice, raw, brown
0.25 cup (50g)
Turmeric powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Plain Water
1 medium cup (250g)
Cumin seeds
0.5 tsp (2g)
Instructions
Preparation
Cook Brown Rice:
- Rinse the brown rice under cold water until the water runs clear.
- In a pot, add rice, water, and salt, then bring to a boil. Cover and simmer on low heat for 35-40 minutes until the rice is soft and cooked. Fluff with a fork once done.
Cooking Steps
Prepare Paneer Bhurji:
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until translucent (about 2-3 minutes).
- Stir in ginger-garlic paste and green chili , and cook for a minute until fragrant.
- Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn mushy and the oil starts separating (about 5 minutes).
- Add the crumbled paneer and mix well. Cook for 2-3 minutes, stirring occasionally.
- Sprinkle garam masala and mix.
- Finish with fresh coriander leaves. Remove from heat.
Assemble the Bowl:
- In each serving bowl, add a base of cooked brown rice.
- Top with warm paneer bhurji. Garnish with extra coriander leaves.