# Chole Pulao

A flavorful and spicy chickpea pilaf that is a delightful alternative to traditional Chole Bhature.

- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. First, take overnight soaked chickpeas in a pressure cooker with cinnamon stick, cloves, cardamom, salt, and black tea bag.
2. Add water to the pressure cooker with the chickpeas and spices.
3. Cover the pressure cooker and cook for 3-4 whistles.
4. Take Heaven's Harvest Classic Basmati Rice.
5. Wash the rice thoroughly.
6. Set the washed rice aside.
7. In a cooking pot, add desi ghee.
8. Add cumin seeds to the hot ghee.
9. Add chopped onions and sauté until golden brown.
10. Add ginger-garlic-chilli paste.
11. Add chopped tomatoes.
12. Add turmeric powder.
13. Add red chili powder.
14. Add cumin coriander powder.
15. Add chole masala.
16. Add salt to taste.
17. Cook the masala mixture for 2-3 minutes.
18. Remove the black tea bag from the boiled chickpeas.
19. Add the boiled chickpeas to the masala mixture.
20. Mix the chickpeas well with the masala.
21. Add the soaked rice to the pot.
22. Mix the rice with the chickpeas and masala.
23. Add water, 2.5 times the quantity of rice, to the pot.
24. Cover the pot and cook until the pulao is done.
25. Once cooked, garnish with fresh coriander.

## Equipment

- Cooker
- Cooking pot
- Stove
- Spatula
- Strainer

## 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.

## Source

- Original video: https://www.instagram.com/reel/DLZxupCqcNU/?igsh=MXYxd2U0dWo1dmlhZQ==
- Recipe page: https://www.cliprecipe.com/recipe/a41856b2-19f9-4be1-9f18-4e3fe40d555d
- Extracted: 2025-07-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt