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Beetroot Paneer Rice served in a lunchbox along with some cucumber, tomato, and yogurt.

Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe)

Make beetroot paneer rice using leftover rice in one pan, mildly spiced with peas, cashews, and lime, perfect for lunchboxes and meal prep.
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2

Ingredients

  • 1 Cup Cooked leftover rice cold, preferably day-old
  • ½ Cup Beetroot grated, fine or medium
  • ½ Cup Paneer cubed - And you can make paneer easily at home with our recipe.
  • 10-12 Cashews
  • 1 teaspoon Cumin seeds
  • 1 small Onion finely chopped or into thin strips
  • 8-10 Curry leaves
  • ¼ inch Ginger grated or minced
  • 2-3 Green chili chopped optional
  • 1 teaspoon Urad dal
  • ¼ cup Green peas Boiled
  • 1 teaspoon Garam masala
  • 1 teaspoon Red chili powder optional
  • ¼ cup Coriander leaves chopped
  • 1 teaspoon Lime juice
  • Salt to taste
  • 1 tablespoon ghee or oil

Instructions

  • Heat 1 to 2 tablespoons of oil or ghee in a wide pan.
    1 tablespoon ghee or oil
  • Shallow fry paneer cubes until lightly golden on both sides, then remove.
    ½ Cup Paneer
  • Fry cashews until light golden, then remove to a plate.
    10-12 Cashews
  • In the same pan, add cumin seeds and let them sizzle.
    1 teaspoon Cumin seeds
  • Add chopped onion and sauté until soft.
    1 small Onion
  • Add curry leaves, ginger, and green chili (if using), then sauté for 30 seconds.
    8-10 Curry leaves, ¼ inch Ginger, 2-3 Green chili chopped
  • Add urad dal and cook until it turns light golden.
    1 teaspoon Urad dal
  • Add peas and grated beetroot, salt lightly, then cook on low until beetroot is just tender.
    ½ Cup Beetroot, ¼ cup Green peas, 1 teaspoon Garam masala, Salt to taste
  • Add leftover rice, paneer, and cashews.
    1 Cup Cooked leftover rice
  • Add salt, garam masala, and optional red chili powder. Mix gently. Turn off the heat.
    1 teaspoon Garam masala, 1 teaspoon Red chili powder, Salt to taste
  • Go easy on the salt, since we added salt earlier, and your rice may already have it.
  • Fold in coriander leaves, then squeeze lime juice on top right before serving.
    ¼ cup Coriander leaves, 1 teaspoon Lime juice

Notes

  • 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 235 ml.
  • Measurements are rough guidelines, one can change as per preference
 
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