Paneer & Chickpea Rice Recipe – Authentic Indian Coconut Rice

Last Updated on 3 months by Neha Deshmukh

Paneer & Chickpea Rice Recipe – Authentic Indian Coconut Rice

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take forever to make. This Paneer & Chickpea Rice is exactly that – a beautiful blend of fragrant basmati, soft paneer, hearty chickpeas, and a creamy coconut sauce. I first made this when I was craving something a little different from the usual dal-chawal, and it quickly became a family favorite. It’s seriously good!

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete meal packed with protein and flavor. The coconut milk adds a lovely sweetness that balances the spices perfectly. Plus, it’s surprisingly easy to whip up, making it perfect for a weeknight dinner or a special occasion. It’s a real crowd-pleaser, trust me!

Ingredients

Here’s what you’ll need to make this delicious Paneer & Chickpea Rice:

• 200 gm basmati rice
• 2 cups vegetable stock
• 150 gm cooked brown chickpeas
• 100 gm paneer, cubed
• ¾ cup coconut cream
• 1 tablespoon oil
• 1 tsp ginger, chopped
• 100 g onion, sliced
• 1 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp cumin powder
• ¼ cup coconut milk
• Salt to taste
• Fresh lime juice
• Chopped coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Basmati Rice: This is key for that lovely fluffy texture and aroma. I always rinse my basmati rice under cold water and soak it for about 20 minutes before cooking – it really helps it cook evenly.
• Brown Chickpeas: I love using cooked brown chickpeas for a bit more texture and a slightly nutty flavor. You can use canned, just make sure to drain and rinse them well.
• Kashmiri Red Chili Powder: Don’t skip this! It gives a beautiful color and a mild heat. It’s different from regular chili powder – it’s more about the color than the intense spice.
• Coconut Cream & Milk: You can adjust the ratio of coconut cream to coconut milk depending on how rich you like your sauce. For a super creamy dish, use more coconut cream! If you only have one, you can use all coconut milk, but the texture won’t be quite as luxurious. Full-fat coconut milk is best for flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 200 gm of basmati rice under water and soak it for about 20 minutes. Then, drain it well.
2. Heat 1 tablespoon of oil in a pan over medium-low heat. Add 100g of sliced onions and 1 tsp of chopped ginger. Sauté for 2-3 minutes, until the onions soften and become translucent.
3. Add 100 gm of cubed paneer and lightly fry for 1-2 minutes, until the edges are golden brown. Don’t overcook it, or it will become rubbery!
4. Stir in 150 gm of cooked brown chickpeas, 1 tsp of turmeric powder, 1 tsp of Kashmiri red chili powder, and 1 tsp of cumin powder. Mix everything well to coat the chickpeas and paneer with the spices.
5. Now, add the drained rice to the pan. Gently toast it with the spices for about a minute – this really helps to release their flavors.
6. Pour in ¾ cup of coconut cream, 2 cups of vegetable stock, and ¼ cup of thin coconut milk. Stir to combine all the ingredients.
7. Cover the pan and bring it to a boil. Once boiling, reduce the heat to low and simmer for 10-12 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the lid and fluff the rice with a fork. Squeeze in some fresh lime juice and garnish generously with chopped coriander leaves.

Expert Tips

• Don’t be afraid to adjust the spices to your liking!
• If the rice is sticking to the bottom of the pan, add a splash more vegetable stock.
• For extra flavor, you can lightly toast the cumin seeds before adding them to the pan.

Variations

This recipe is super versatile! Here are a few ideas to customize it:

• Vegan Adaptation: Simply swap the paneer for tofu or extra chickpeas!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, yay! Just double-check your vegetable stock to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, always adds a little extra chili – she loves the heat!
• Festival Adaptations: During Navratri, you can skip the onions and garlic for a satvik version.

Serving Suggestions

Serve this Paneer & Chickpea Rice hot with a side of chilled yogurt and some refreshing mint chutney. It’s also delicious with a simple raita. It’s a complete meal on its own, but a side of papadums would be a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You might need to add a splash of water to rehydrate the rice.

FAQs

Let’s answer some common questions:

• Is this dish suitable for meal prepping? Absolutely! It reheats beautifully and is perfect for taking to work or school.
• Can I use a different type of rice? While basmati is my preference, you can use long-grain rice if that’s what you have on hand. Just adjust the cooking time accordingly.
• What is the best way to achieve the authentic coconut flavor? Using good quality coconut cream and milk is key! Don’t skimp on this ingredient.
• Can I add vegetables to this rice dish? Definitely! Peas, carrots, or beans would all be delicious additions. Add them along with the chickpeas.
• How can I adjust the spice level? Start with the recommended amount of chili powder and add more to taste. A pinch of cayenne pepper will also give it a kick!