Description
A flavorful and nourishing Paneer & Chickpea Pulao combining fragrant basmati rice with spiced chickpeas and soft paneer cubes, enhanced with aromatic spices and fresh herbs. This one-pot Indian-inspired dish offers a hearty vegetarian meal perfect for lunch or dinner, served with cooling yogurt to balance the spices.
Ingredients
Scale
Spices and Flavorings
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8 curry leaves (optional)
- 2 green chillies, finely chopped
- 1 tsp chilli powder (ensure gluten-free, if necessary)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1½ tsp salt
Vegetables and Aromatics
- 2 medium onions, thinly sliced
- 5 garlic cloves, finely chopped
- 2 tomatoes, roughly chopped
Main Ingredients
- 400g can chickpeas, drained and rinsed
- 225g paneer, cut into small rectangles
- 300g basmati rice
- 10g coriander leaves, finely chopped
To Serve
- Yogurt (to serve)
Instructions
- Toast spices: Heat the sunflower oil in a covered pan over medium heat. Add the cumin and mustard seeds, allowing them to sizzle until fragrant, about 1-2 minutes.
- Sauté aromatics: Add the curry leaves, finely chopped green chillies, and thinly sliced onions. Cook for 5-8 minutes until the onions are softened and translucent.
- Add garlic and tomatoes: Stir in the chopped garlic and cook for another minute until fragrant. Then add the roughly chopped tomatoes and cook for 5 minutes until they soften and start to break down.
- Incorporate spices and salt: Sprinkle in the chilli powder, garam masala, ground cumin, and 1½ tsp salt. Stir well and cook for 1 minute to toast the spices and blend flavors.
- Add chickpeas, paneer, and rice: Mix in the drained chickpeas and paneer cubes, followed by the basmati rice. Stir everything to combine.
- Add water and cook: Pour in 700ml boiling water from the kettle. Bring the mixture to a boil, then cover the pan with the lid and reduce the heat to low.
- Simmer: Cook on low heat for 12 minutes covered, allowing the rice to absorb the liquids and flavors.
- Rest: Turn off the heat and let the pulao sit covered for another 10 minutes to steam and finish cooking.
- Serve: Fluff the rice gently with a fork, sprinkle the finely chopped coriander leaves on top, and serve with a dollop of yogurt on the side.
Notes
- If you prefer, you can omit curry leaves; they add authentic aroma but are optional.
- Adjust green chillies and chilli powder as per your heat preference.
- Rinsing basmati rice before cooking helps to remove excess starch and prevent clumping.
- Ensure paneer is cut evenly to cook uniformly and maintain texture.
- The dish can be complemented with a side salad or pickle for added variety.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Paneer Chickpea Pulao, Indian Rice Dish, Vegetarian Pulao, Spiced Rice with Paneer, Chickpea Biryani Alternative
