Pulao is a short meal, and it is probably you’ll most seemingly well most seemingly add any greens you have to it. This straightforward rice dish is a staple in our house, and I produce it additional-particular by adding paneer and chickpeas. Again with some yogurt or mango predicament and your midweek meals could most seemingly well no longer ever be dead again.
Substances
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8 curry leaves (non-compulsory)
- 2 green chillies, finely chopped
- 2 medium onions, thinly sliced
- 5 garlic cloves, finely chopped
- 2 tomatoes, roughly chopped
- 1 tsp chilli powder (be particular gluten-free, if an considerable)
- 1 tsp garam masala
- 1 tsp ground cumin
- 400g can chickpeas, drained and rinsed
- 225g paneer, carve into little rectangles
- 300g basmati rice
- 10g coriander leaves, finely chopped
- yogurt (to support)
Design
- STEP 1
Warmth the oil in a pan that has a lid. Add the cumin and mustard seeds and allow them to sizzle until fragrant. Then add the curry leaves, chillies and onions and cook dinner on medium warmth for five-8 minutes until softened. Add the garlic and cook dinner for one other minute earlier than tipping within the tomatoes. Cook dinner for five minutes extra until the tomatoes originate to soften.
- STEP 2
Add the spices and 1½ tsp salt and cook dinner for 1 min. Combine within the chickpeas and paneer, adopted by the rice, then pour in 700ml boiling water from the kettle. Bring the mix to a boil, covering the pan with the lid.
- STEP 3
Cook dinner on a low warmth for 12 minutes then, earlier than eliminating the lid, enable to relaxation for 10 minutes. Again with a sprinkling of the coriander and a dollop of yogurt.
Recipe from Right Food journal, October 2022
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