Name: Herb + Paneer Pulao
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 2 cups [400 g] basmati rice; 4 garlic cloves, peeled and minced; 4 Tbsp [60 ml] grapeseed or other neutral oil; 1 medium yellow or white onion (9¼ oz [260 g]), cut in half and thinly sliced; 14 oz [400 g] paneer, homemade (use firm paneer, see case study) or store-bought, cut into ½ in [12 mm] cubes; Lime zest, for garnish (optional); ¼ cup [60 ml] fresh lime juice; ¼ cup [10 g] packed chopped mint leaves; ¼ cup [2.5 g] packed chopped dill leaves; 1 to 2 green chillies such as serrano, minced; ½ tsp ground black pepper; ¼ cup [10 g] packed chopped cilantro leaves or flat-leaf parsley; ½ tsp ground green cardamom; ½ tsp ground cinnamon; Fine sea salt; 4 cloves, ground; 1 in [2.5 cm] piece fresh ginger, peeled and grated

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

The Flavor Equation

By Nik Sharma

Published 2020

About

I find that a pulao, or pilaf, has a lot of advantages; you can serve it as the “fancy” rice to accompany a dinner for guests, or you can tweak it to make it a complete one-pot dish that doesn’t require sides—perhaps just a small bowl of plain salted yogurt or a bit of pickle.

Ingredients

2 cups [400 g] basmati rice
4 Tbsp [60

Method

Pick through the rice for any stones or debris, then rinse it in a fine-mesh sieve under cool running tap water until the runoff is clear. Transfer to a large bowl, cover with 4 cups [960 ml] of water, and

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Herb + Paneer Pulao

Ingredients

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