Paneer & chickpea pulao

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

  • 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


  • 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)


  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.

  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.

  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.

Suggested recipes from this collection...