Pulao is a quick meal, and you can add any vegetables you like to it. This simple rice dish is a staple in our house, and I make it extra-special by adding paneer and chickpeas. Serve with some yogurt or mango pickle and your midweek meals will never be boring again.



  • 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.

Recipe from Good Food magazine, October 2022

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