Chickpea pulav, a delectable one-pot wonder, combines the wholesome goodness of chickpeas with the fragrant allure of basmati rice. This aromatic dish is a symphony of flavors, featuring a tantalizing blend of spices such as cumin seeds, cinnamon, cloves, and optional star anise.
In the first act, a tablespoon each of oil and ghee take center stage, infusing the cooking medium with richness. Sliced onions join the ensemble, undergoing a golden transformation, while ginger and garlic paste add depth to the flavor profile.
The star ingredient, basmati rice, plays a crucial role, absorbing the aromatic dance of spices and creating a canvas for the chickpeas to shine. The pre-cooked chickpeas, protein-packed and hearty, seamlessly integrate into the rice, promising a satisfying and nutritious meal.
As the ensemble simmers with four cups of water, a harmonious blend unfolds, resulting in perfectly cooked rice and tender chickpeas. A touch of lemon juice adds a refreshing twist, elevating the dish with a zesty note.
Garnished with chopped coriander leaves and optionally adorned with garam masala, this chickpea pulav is not just a feast for the taste buds but also a visual delight. Easy to prepare and bursting with flavors, this recipe is a perfect addition to your culinary repertoire. Whether you’re a seasoned chef or a kitchen novice, this chickpea pulav is sure to become a favorite, combining simplicity with gourmet satisfaction. Discover the joy of creating a wholesome and aromatic masterpiece with our step-by-step guide to chickpea pulav
Chickpea pulav
Ingredients
- 1 tbsp oil
- 1 tbsp ghee
- 2 bay leaves
- 1.5 tsp cumin seeds
- 1 inch cinnamon stick
- 5 cloves
- 1 star anise optional
- 1 medium onion thinly sliced
- 2 tsp salt
- 1 tsp black pepper powder
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1.5 cups basmati rice rinsed
- 2 cups cooked chickpeas
- 4 cups water
- 1.5 tbsp lemon juice
- 2 tbsp coriander leaves chopped
- 1/2 tsp garam masala optional
Instructions
- Heat oil & ghee in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, star anise and saute for 1 min.
- Add sliced onions and sauté until golden brown.
- Add ginger garlic paste. Sauté for a minute until the raw aroma disappears.
- Add rinsed basmati rice, salt, pepper, lemon juice, garam masala. Stir gently to coat the rice with the spices.
- Add cooked chickpeas, water and bring it to a boil.
- Once it boils, reduce the heat to low, add sliced cashews, raisins, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and water is absorbed.
- Fluff the rice with a fork, and serve hot.
