For the fifth day, I am here with a delicious Chole Chawal from Delhi. If you have missed my earlier posts, I am doing a month long Biryani/ Pulao festival in the blog and today is the fifth day. Delhi is popular for its street food as well as dhabas. The food available in dhabas are quite unique and there are so many recreations by bloggers. While I was searching for a pulao, I saw this recipe in Youtube. I even read about a chole chawal at Vaishali’s space, but it was quite different and I couldn’t categorise it under pulao. But I have bookmarked it to try later. This is a mixed rice where the rice is cooked separately, the chole is done separately and finally everything is mixed together. The addition of chaat masala and amchur gives its a wonderful unique flavour. And it is mildly spicy, so it was perfect for Sruti.
She loves chole and she always remembers the chole kulche we had during our meet in Delhi. So I didn’t even hesitate a second to list this recipe. When I made it, I served it along with onion rings and lemon just to give it the street food vibe. She enjoyed the rice to the core. I have been really fortunate this month because whatever recipe I tried, it was a hit with Sruti. If you have left over rice or cooked chole in your fridge, give this rice a try. You won’t regret it. I am quite happy with reader’s feedback for this BM. So many are trying the pulaos I post on the day itself and are sending me pictures of their creations. There is nothing which can make a blogger happy than someone trying her recipes. I feel really happy that I could inspire so many into cooking.
Cooked Basmati Rice – 2 cups
White Cooked Chickpeas – 1 cup
Ghee- 2 tbs
Onion – 1
Tomato – 1
Green Chilly – 2
Red Chilly Sauce – 1 tsp
Green Chilly Sauce – 1 tsp
Tomato Sauce – 1 tbs
Garam Masala – 1/4 tsp
Amchur Powder – 1/4 tsp
Chaat Masala – 1/4 tsp
Salt – to taste
Cashew Nuts, Roasted
Wash, soak and cook basmati rice.
Soak the chole overnight and pressure cook them. Drain and set aside.
Heat ghee in a pan and add green chillies.
Add onions and saute until translucent.
Add in tomato and the sauces and spice powders and cook them for a minute under low flame.
Add the chole and salt to taste and mix well.
Finally add the rice and give it a gentle mix.
Serve it garnished with coriander leaves and roasted cashew nuts.
Recipes so far
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