Achari Chana Paneer Pulao
My one-pot pulao for the vibrant evenings of Mumbai: paneer, boiled chickpeas, basmati rice, and a hint of pickle's tang. The spices are zesty, yet balanced enough to make a complete dinner with yogurt.
Author
spice_arjun
Instructions
Wash the rice until the water runs clear, soak for 20 minutes, and then drain. In the meantime, sprinkle a pinch of salt and Kashmiri chili on the paneer.
💡 Tip: Soaked rice cooks faster and the grains remain separate; this is half the work for the pulao.
About 20 min
In a heavy-bottomed pan, heat half a teaspoon of ghee and lightly brown the paneer. Remove and set aside; overcooking will make the paneer rubbery.
💡 Tip: Quickly color the paneer on high heat; it should remain soft inside.
About 5 min
In the same pan, add the remaining ghee. Add the bay leaf, cumin seeds, fennel seeds, nigella seeds, and a little fenugreek, and sauté for 20-30 seconds, then add the onion and sauté until lightly golden.
💡 Tip: Do not let the fenugreek and nigella seeds turn black; if the spices burn, the pulao will taste bitter.
About 6 min
Add the ginger-garlic paste to remove the raw smell. Then add the tomato, turmeric, remaining Kashmiri chili, garam masala, and salt, and cook for 2 minutes, then mix in the yogurt and pickle masala.
💡 Tip: Keep the heat medium while adding yogurt and stir continuously to prevent the spices from splitting.
About 6 min
Add the boiled chickpeas and coat them in the spices for 2 minutes. Then add the drained rice and gently stir for 1 minute so that the grains are coated with ghee and spices.
💡 Tip: Do not stir vigorously after adding the rice; broken grains will make the pulao mushy.
About 4 min
Add hot water, cover, and cook on low heat for 14-16 minutes once it comes to a boil. Turn off the heat and let it rest for 8 minutes, then add the paneer, coriander, and mint, and fluff with a fork.
💡 Tip: Adding the paneer after resting keeps it soft and allows the achari aroma to infuse into the rice.
About 24 min
