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Paneer & chickpea pulao

Paneer & chickpea pulao in a large frying pan with a spoon

Paneer & chickpea pulao

Name: Paneer & chickpea pulao
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: Indian
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)

Chetna Makan

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.5 out of 5.14 ratingsRate

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Make pulao – a quick, simple rice dish – extra special by adding paneer and chickpeas

Gluten-free

Vegetarian

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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.

Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal414
fat16g
saturates7g
carbs48g
sugars4g
fibre5g
protein18g
salt1.3g

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.

Recipe from Good Food magazine, October 2022

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A star rating of 4.5 out of 5.14 ratings

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