Chole Pulao
Serves 1
Directions
- 1First, take overnight soaked chickpeas in a pressure cooker with cinnamon stick, cloves, cardamom, salt, and black tea bag.
- 2Add water to the pressure cooker with the chickpeas and spices.
- 3Cover the pressure cooker and cook for 3-4 whistles.
- 4Take Heaven's Harvest Classic Basmati Rice.
- 5Wash the rice thoroughly.
- 6Set the washed rice aside.
- 7In a cooking pot, add desi ghee.
- 8Add cumin seeds to the hot ghee.
- 9Add chopped onions and sauté until golden brown.
- 10Add ginger-garlic-chilli paste.
- 11Add chopped tomatoes.
- 12Add turmeric powder.
- 13Add red chili powder.
- 14Add cumin coriander powder.
- 15Add chole masala.
- 16Add salt to taste.
- 17Cook the masala mixture for 2-3 minutes.
- 18Remove the black tea bag from the boiled chickpeas.
- 19Add the boiled chickpeas to the masala mixture.
- 20Mix the chickpeas well with the masala.
- 21Add the soaked rice to the pot.
- 22Mix the rice with the chickpeas and masala.
- 23Add water, 2.5 times the quantity of rice, to the pot.
- 24Cover the pot and cook until the pulao is done.
- 25Once cooked, garnish with fresh coriander.
Ingredients
- 200 gms Overnight soaked chickpea
- 0.5 inch Cinnamon stick
- 4 Cloves
- 2 Cardamom
- Salt
- Black tea
- 50 gms Desi ghee
- 4 Sliced onions
- 1 tbsp Ginger Garlic Chilli paste
- 2 Tomato
- 0.5 tsp Haldi
- 2 tsp Red chilli powder
- 2 tsp Jeera Coriander powder
- 4 tsp Chole masala
- 1 tsp Garam masala
- 400 gms Basmati Rice
- 2.5 times the rice Water
- Coriander
Equipment
CookerCooking potStoveSpatulaStrainer
Tips
- Garnish with coriander and serve it hot with Raita.
- The flavorful rice elevates this dish to another level, making it truly unforgettable.
- The basic spices are turmeric powder, red chili powder, and cumin coriander powder.
- The cooked chole should be added to the masala mixture and stirred well for 2-3 minutes before adding the soaked rice.
- Use 2.5 times the amount of water as rice for cooking the pulao, and cover it to cook until done.
- For the chole, pressure cook them with whole spices, salt, and a black tea bag for 3-4 whistles to get the dark color and flavor. Remember to remove the tea bag after cooking the chickpeas.
- Use good quality Basmati rice for the best results, wash it thoroughly, and soak it before adding to the pulao.
- Add chole masala along with other basic spices for a rich flavor.
- Sauté onions until golden brown before adding other ingredients for a good base flavor.
- Cook the tomatoes well until they soften and blend into the masala.
- Adjust the salt according to your taste.
- Stir the rice gently to combine with the masala and chickpeas without breaking the grains.
- Ensure the water is added in the correct proportion for perfectly cooked, fluffy rice.
- Allow the pulao to rest for a few minutes after cooking, covered, to let the flavors meld and the rice grains separate nicely.
- Freshly chopped coriander leaves add a burst of freshness when stirred in at the end.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup