Paneer & chickpea pulao
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
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
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
