Chick Pea Pulao Recipe

It has been a long time since I posted a variety rice. This time I was able to make a video too. This recipe is so easy to make and will be a great one pot meal for any lazy day. You can even send it in your kid’s lunch box with some sliced cucumber and onion. The chickpeas in the rice make it a filling meal. I served it along with onion raitha.

Usually while preparing puloa and biryani, my mom makes a spice paste to make it very flavourful. As I mentioned earlier, this is for a lazy day and so no spice pastes. Just add spice powders from your pantry and the pulao is done. You can substitute chick peas with any dry legumes. Soak them overnight and pressure cook them until done. Drain and use it in the rice.

Ingredients:

Rice- 2 cups

Chickpeas-1 1/2 cups ( soaked and pressure cooked )

Oil-3 tbs

Clove-2

Cinnamon-a small piece

Star Anise-1

Fennel Seeds-1 tsp

Ginger Garlic – 3 tbs ( minced)

Onion-2

Tomato-2

Red Chilly Powder-1 1/2 tsp (adjust according to taste)

Coriander Powder-2 tsp

Cumin Powder-1 tsp

Turmeric Powder-1/4 tsp

Salt-to taste

Water- 6 cups

Coriander Leaves-3 tbs

Procedure:

In a pan add oil and add the spices.

When they crackle add onions. Sauté until translucent.

Add the ginger and garlic and cook until the raw smell vanishes.

Add the tomatoes and the spice powders.

Sauté until mixed.

Keep flame low, cover and cook until the mixture dries.

Add the chickpeas and mix. Cook for two more minutes.

Now add water and salt and bring to boil.

Wash and drain rice.

Add it once the water starts boiling.

Keep on stirring until 50% of water is absorbed.

Add the coriander leaves and cook until 90% water is absorbed.

Cover the pan with aluminium foil and cook on low flame for 10 minutes.

Switch off stove and let it sit for ten minutes.

Remove the foil carefully and serve the pulao hot with onion raitha.

Chick Pea Pulao Recipe

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Ingredients

  

Ingredients

• Rice- 2 cups
• cups Chickpeas-1 1/2 soaked and pressure cooked
• Oil-3 tbs
• Clove-2
• Cinnamon-a small piece
• Star Anise-1
• Fennel Seeds-1 tsp
• tbs Ginger Garlic - 3 minced
• Onion-2
• Tomato-2
• tsp Red Chilly Powder-1 1/2 adjust according to taste
• Coriander Powder-2 tsp
• Cumin Powder-1 tsp
• Turmeric Powder-1/4 tsp
• Salt-to taste
• Water- 6 cups
• Coriander Leaves-3 tbs

Instructions

 

Procedure

• In a pan add oil and add the spices.
• When they crackle add onions. Sauté until translucent.
• Add the ginger and garlic and cook until the raw smell vanishes.
• Add the tomatoes and the spice powders.
• Sauté until mixed.
• Keep flame low, cover and cook until the mixture dries.
• Add the chickpeas and mix. Cook for two more minutes.
• Now add water and salt and bring to boil.
• Wash and drain rice.
• Add it once the water starts boiling.
• Keep on stirring until 50% of water is absorbed.
• Add the coriander leaves and cook until 90% water is absorbed.
• Cover the pan with aluminium foil and cook on low flame for 10 minutes.
• Switch off stove and let it sit for ten minutes.
• Remove the foil carefully and serve the pulao hot with onion raitha.