Want to up your Pulao game? Then this flavorful and nutritious paneer and chickpea pulao recipe is just right for you. Combining the richness of paneer and the protein-packed goodness of chickpeas, this dish takes ordinary pulao to extraordinary heights.
Thanks to the quick and easy preparation, you can enjoy a delicious, filling meal in no time. The soft and crumbly paneer pairs perfectly with the tender rice grains, while the chickpeas add a delicious nuttiness to every bite. The aromatic spice blend underlines the overall flavor profile and makes this Pulao a true feast for the senses.
Whether you’re looking for a hearty dinner or a delicious lunch, this Paneer Chickpea Pulao is a surefire way to impress your friends and family. Try it today and enjoy the delicious flavor combination that will leave you wanting more!
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 8 curry leaves (optional)
- 2 green chili peppers, finely chopped
- 2 medium onions, thinly sliced
- 5 cloves of garlic, finely chopped
- 2 tomatoes, roughly chopped
- 1 teaspoon chili powder (if necessary, make sure it is gluten-free)
- 1 teaspoon garam masala
- 1 tsp ground cumin
- 400 g canned chickpeas, drained and rinsed
- 225g paneer, cut into small rectangles
- 300g basmati rice
- 10 g coriander leaves, finely chopped
- Yogurt (for serving)
- Heat the oil in a pan with a lid.
- Add the cumin and mustard seeds and let sizzle until fragrant.
- Add curry leaves, chillies and onions and cook over medium heat until soft, 5-8 minutes.
- Add the garlic and cook for another minute.
- Add the tomatoes and cook until softened, 5 minutes.
- Add the spices and 1½ teaspoons salt and cook for 1 minute.
- Mix in the chickpeas and paneer.
- Add the rice and pour in 700 ml of boiling water from the kettle.
- Bring the mixture to a boil and cover the pan with the lid.
- Cook over low heat for 12 minutes.
- Allow to rest for 10 minutes before removing the lid.
- Serve with a pinch of coriander and a dollop of yogurt.
Equipment and tools
To make Paneer Chickpea Pulao Recipe you will need the following equipment and tools:
- frying pan
The Paneer & Chickpea Pulao recipe may contain the following allergens:
- Dairy products: paneer
Storage and leftovers
If you have leftover Paneer & Chickpea Pulao, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the microwave or heat on the stove until warmed through.
Health Benefits of Paneer and Chickpea Pulao
Paneer & Chickpeas Pulao is a delicious rice dish that combines the benefits of paneer (cottage cheese) and chickpeas. This tasty dish is packed with a variety of essential nutrients and offers numerous health benefits. Let’s take a closer look at the ingredients and their respective benefits.
Paneer is a good source of protein, making it an excellent choice for vegetarians. Protein is essential for building and repairing tissue and producing enzymes and hormones. Paneer is also rich in calcium, which is crucial for maintaining strong bones and teeth.
Chickpeas, also known as garbanzo beans, are a fantastic source of fiber and plant-based protein. Fiber helps regulate digestion, promotes bowel movement regularity, and aids weight control. Chickpeas are also rich in various minerals and vitamins, including iron, folic acid, phosphorus and B vitamins.
3. Basmati Rice:
Basmati rice is a type of long-grain rice commonly used in Indian cuisine. It has a low glycemic index, meaning it does not cause a rapid rise in blood sugar levels. This makes it suitable for people with diabetes or those who want to control their blood sugar levels. Basmati rice also contains fiber, which aids digestion and promotes satiety.
Garlic is known for its powerful medicinal properties. It contains a compound called allicin, which has been shown to have various health benefits. Garlic has anti-inflammatory and antioxidant properties, boosts the immune system, and can help lower blood pressure and cholesterol levels.
Tomatoes are rich in vitamins A, C and K as well as antioxidants such as lycopene. Lycopene has been linked to a reduced risk of chronic diseases, including certain cancers and heart disease. Tomatoes also contribute to hydration due to their high water content.
6. Coriander Leaves:
Coriander leaves add a touch of freshness to the dish and are rich in vitamins A, C and K. They also contain antioxidants and are traditionally used for their digestive and anti-inflammatory properties.
By including paneer and chickpea pulao in your diet, you can enjoy a nutritious and tasty meal that supports overall health and well-being. Remember to use gluten-free seasonings if necessary and serve this delicious dish with yogurt, which provides probiotics for gut health.