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Chickpea pulav

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 5

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.

Notes

Add 1 cup dry chickpeas, 4 cups water to an Instant pot inner pot. Select pressure cook for 7 mins and delayed start of 6 to 8 hours.