Description
This stovetop Indian pullao recipe features fluffy basmati rice, seared paneer cheese, green peas, caramelized onions, and aromatic spices.
Ingredients
- 1 cup uncooked basmati rice
- 3 tablespoons avocado oil (or other neutral flavored oil), divided
- 8 ounces paneer cheese, cut into 1/2-inch cubes
- 1 tablespoon ghee (optional)
- 1 teaspoon whole cumin seeds
- 1 cinnamon stick
- 1 large red onion (or 2 small), thinly sliced (about 2 cups)
- 8 ounces frozen peas, thawed
- 1/2 teaspoon ground garam masala
- 1/4 teaspoon ground cayenne pepper
- 1 teaspoon kosher salt
- Cilantro leaves, for garnish (optional)
Instructions
- Rinse rice under cold water until the water runs clear. Place it in a medium saucepan. Add 2 cups water and bring to boil over high heat. Once boiling, cover with a tight-fitting lid and reduce the heat to low. Simmer until the rice is partially cooked, about 5-8 minutes.
- While the rice is cooking, heat a tablespoon of oil in a large, deep skillet over moderate heat. Add the cubed paneer and sauté, turning the pieces as needed, until golden brown on all sides, about 5-8 minutes. Carefully remove the paneer to a bowl and set aside.
- Heat the remaining 2 tablespoons of oil (and ghee, if using) in the same skillet. When the oil is very hot, add a couple of cumin seeds; if they don’t immediately crackle, heat oil a little longer and try again. If they crackle, add the rest of cumin seeds and cinnamon stick and lower the heat to medium. Stir.
- Add the sliced onions and cook, stirring occasionally, until they start to lightly caramelize, about 10 minutes. Remove 2 tablespoons of the onions to use for garnish later, if desired.
- Add the peas, garam masala, cayenne, and salt to the skillet. Mix well and continue to cook until peas are heated through, about 5 minutes.
- Add the partially cooked rice and paneer to the peas. Gently stir everything together until fully combined. Reduce heat to low, cover the skillet, and cook until everything is heated through and the rice is fully cooked, about 5-8 minutes more.
- Serve rice garnished with the reserved onions and cilantro leaves, if desired.
Notes
Recipe adapted from Sheila Narayanan of Simply Masala
Halloumi cheese can be substituted for paneer. Note that halloumi is often seasoned, so you may need to use less salt during the recipe preparation.
Ground allspice can be substituted for the garam masala.
You may need to lower the heat if the paneer is browning too quickly to keep it from burning.
If the rice pot starts spurting while it's covered, remove the lid for a quick moment, give it a stir, and cover it again.
If the rice is getting dry when it's in the skillet heating through with the spices and vegetables, feel free to add a splash of water and stir it together.
Sheila recommends serving this pullao with a lentil dal and yogurt raita for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 404
- Sugar: 4.5 g
- Sodium: 376 mg
- Fat: 17.6 g
- Saturated Fat: 1.4 g
- Carbohydrates: 48.5 g
- Fiber: 3.9 g
- Protein: 12.2 g
- Cholesterol: 0 mg
