New Delhi: Are looking for a vegetarian delight this Muharram? Don’t worry we have come up with a delicious chickpeas pulao recipe. It is a one-pot spiced, fragrant and delish chickpea rice or chickpea pilaf made with fragrant basmati rice, melt in the mouth white chickpeas (garbanzo beans), sharp onions, tangy tomatoes, healthy herbs, and bold spices.
Let’s check the recipe below:
INGREDIENTS
- 3 tsp oil
- 1 bay leaf / tej patta
- 1-star anise
- 5 cloves
- 1-inch cinnamon / dalchini
- 1 tsp jeera/cumin
- ¾ tsp amchur / dry mango powder
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- ½ tsp garam masala
- 1 tomato (finely chopped)
- ¼ tsp turmeric
- 1 tsp Kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp Kasuri methi / dry fenugreek leaves
- 1 tsp salt
- 2 cup water
- 1 cup chickpea/chana (soaked overnight and boiled 10 minutes)
- 1 cup basmati rice (soaked 20 minutes)
- coriander to garnish
INSTRUCTIONS
- Firstly, in a pressure cooker heat 3 tsp oil and saute 1 bay leaf, 1-star anise, 5 cloves, 1 inch cinnamon, and 1 tsp jeera till it turns aromatic.
- Saute onion, ginger garlic paste, and tomatoes.
- Further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¾ tsp amchur, 1 tsp Kasuri methi and 1 tsp salt. saute well.
- Now add 1 cup soaked and boiled chickpea and saute for a minute.
- Furthermore, add 1 cup basmati rice (soaked for 20 minutes) and saute gently.
- Now add 2 cups of water and stir well.
- Cover and pressure cook for 2 whistles.
- Finally, garnish with coriander and serve chana pulao along with onion tomato raita.
