Paneer & chickpea pulao
By Chetna Makan
Make pulao – a quick, simple rice dish – extra special by adding paneer and chickpeas
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Prep:15 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 414
-
fat 16g
-
saturates 7g
-
carbs 48g
-
sugars 0g
-
fibre 5g
-
protein 18g
-
salt 1.3g
Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8 curry leaves (optional)
- 2 green chillies, finely chopped
- 2 medium onions, thinly sliced
- 5 garlic cloves, finely chopped
- 2 tomatoes, roughly chopped
- 1 tsp chilli powder (ensure gluten-free, if necessary)
- 1 tsp garam masala
- 1 tsp ground cumin
- 400g can chickpeas, drained and rinsed
- 225g paneer, cut into small rectangles
- 300g basmati rice
- 10g coriander leaves, finely chopped
- yogurt (to serve)
Method
Heat the oil in a pan that has a lid. Add the cumin and mustard seeds and let them sizzle until fragrant. Then add the curry leaves, chillies and onions and cook on medium heat for 5-8 mins until softened. Add the garlic and cook for another minute before tipping in the tomatoes. Cook for 5 mins more until the tomatoes begin to soften.
Add the spices and 1½ tsp salt and cook for 1 min. Mix in the chickpeas and paneer, followed by the rice, then pour in 700ml boiling water from the kettle. Bring the mixture to a boil, covering the pan with the lid.
Cook on a low heat for 12 mins then, before removing the lid, allow to rest for 10 mins. Serve with a sprinkling of the coriander and a dollop of yogurt.
