Make pulao – a quick, simple rice dish – extra special by adding paneer and chickpeas
Prep:15 mins Cook:40 mins
Nutrition per serving
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)
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.
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