This Indian-inspired pilaf is made with bulgur wheat, carrots, raisins and paneer cheese, flavoured with cumin, coriander, ginger and garlic.
1 person made this
4 tablespoons butter, divided
300g paneer cheese or any homemade cheese, cubed
1/2 teaspoon cumin
1/2 teaspoon coriander seeds
1/2 teaspoon ground ginger
1/4 teaspoon turmeric
1 onion, finely chopped
2 carrots, peeled and grated
225g bulgur wheat
4 cloves of garlic, peeled but left whole
salt and chilli flakes to taste
Method Prep:5min › Cook:15min › Ready in:20min
Melt 2 tablespoons butter in a pan over medium heat; add cubes of paneer and cook until golden on all sides, about 3 minutes. Transfer cheese to a plate and set aside. If you are using softer varieties of cheese, toss the cubes in flour before cooking them.
Add remaining 2 tablespoons butter to the pan; stir in cumin, coriander, ginger and turmeric and cook for about a minute. Stir in chopped onion and grated carrots and cook for 2 minutes or until onion starts to soften.
Add bulgur wheat and raisins and stir to coat grains in butter; pour in 500ml water. Cover and simmer for about 5 minutes.
Add cloves of garlic and season with salt and dried chilli flakes. Simmer for another 10 minutes, uncovered, or until bulgur has absorbed all the liquid.
Remove garlic cloves and stir in fried paneer cheese before serving.