45ml olive oil
10ml cumin seeds
5ml ground coriander
375ml basmati rice
500ml vegetable stock
400g tin of lentils, drained and rinsed
salt and pepper
3 red onions, thinly sliced
400g paneer, cubed
60ml pomegranate rubies (optional)
60ml chopped coriander
Heat 15ml of the oil in a pan and fry the cumin seeds until fragrant.
Add the coriander and fry for a few seconds.
Stir in the rice and cook for a minute.
Add the stock, lentils and seasoning then turn down the heat and simmer, covered, for 15-20 minutes until the rice is tender.
In another pan heat 15 ml of oil and fry the onions over a medium heat until caramelised and soft.
Remove and set aside.
Add the last 15ml of oil to the pan and fry the paneer over a medium heat until browned all over.
When the rice is cooked, stir through the onions, paneer, pomegranates and coriander. Serve warm