One-pot meals had always been my go-to option on those busy weekday evenings. Its quick n’ fuss-free, comforting, nutritious, and often can be very sumptuous based on the ingredients you choose.
Chickpeas often find its place amongst the elite wonder foods; here I used dried chickpeas, soaked it overnight, and pressure cooked till done. The long-grained Basmati was just rightly spiced yet so flavourful.
You need –
- Basmati Rice – 1.5 cups
- Cooked chickpeas – 2 cups
- Onion – 1, thinly sliced
- Whole spices
- Fennel seeds – ½ teaspoon
- Cardamom – 4-5
- Cinnamon – 1 small stick
- Star anise – 1
- Clove –2
- Bay leaf – 1
- Garlic – 4 pods, grated
- Grated ginger – 2 teaspoons
- Green chili – 1 or to taste
- Tomato – 1 medium chopped
- Vegetable stock – 3 cups
- Coriander powder – 1.5 teaspoon
- Cumin powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Meat masala – 1 teaspoon
- Garam Masala – 1 teaspoon
- Ghee/clarified butter – 2-3 tablespoons
- Salt to taste
- Lime juice – 2 teaspoons
- Coriander leaves to garnish
How to –
Wash the rice well in several changes of water. Soak the rice for 30 minutes and drain well. Set aside.
Heat oil in a pan, add the whole spices and cook till fragrant. Add the chopped onions and continue to cook till soft, now add ginger, garlic and chili, sauté till the raw smell is gone. Add the Coriander powder, cumin powder, meat masala and turmeric powder, and fry till the oil starts to separate (if the mixture looks too dry at this stage, you may sprinkle some water). Add the tomato and cook till mushy.
Add the rice, mix well and fry for 2 minutes or till translucent. Add the chickpeas and mix well. Stir in the stock, lime juice, salt to taste. Cover and cook till rice is done.
Once done, turn off the heat, cover and leave to stand for 5 minutes. Remove the lid, fluff the rice with a fork. Transfer to a serving dish. Garnish with fresh coriander leaves and serve with your favorite raita, pickle or curry.
- Since the vegetable stock is salty, please add/adjust the salt accordingly,
- Adding the lime juice to the rice ensures the grains do not stick to each other after its cooked.
- Please adjust the spices to suit your taste.
5 thoughts on “Chickpeas pulao | pilaf”
simple and tasty rice
I love chickpeas pulao… it’s been long since I made them… the pics look amazing and pulao looks well made…
I made this and added some kidney beans. It may not be authentic that way but I got some extra protein and it tasted really good. I recommend doing that!
Hey Lisa thank you so much for trying and adding kidney beans sounds good 😊 Will do that next time
The photos are amaaazzzinngg! Just look at the beautiful rice grains. I want some right now😁