Delicious Indian Chickpeas Pulao π
Overview:
- Preparation Time: 24 hours
- Cooking Time: 1 hour
- Total Time: 25 hours
- Servings: 4
- Cuisine: Indian
- Category: One Dish Meal
- Calories per Serving: 443
- Rating: βββββ (5/5)
- Keywords: Lunch/Snacks, Lemon, Mango, Long Grain Rice, Rice, Citrus, Coconut, Tropical Fruits, Onions, Beans, Fruit, Vegetable, Nuts, Asian, Indian, Potluck, Spicy, Weeknight, Mixer, Stove Top, Stir Fry, Small Appliance
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Chickpeas |
| 1 cup | Basmati rice |
| 2 | Onions |
| 6 | Curry leaves |
| 1 | Tomato |
| 2 tbsp | Ghee |
| 1/2 cup | Grated coconut |
| 8 | Dried red chilies |
| 1 tsp | Turmeric powder |
| 1 tsp | Cumin seeds |
| To taste | Salt |
| 1 tsp | Mustard seeds |
| 1 | Lemon |
| 2 | Ripe mangoes, diced |
| Handful | Fresh coriander leaves |
Instructions:
-
Prepare Chickpeas:
- Wash chickpeas thoroughly in plenty of water.
- Soak the chickpeas overnight in a bowl filled with water (approximately 8 hours).
-
Soak Rice:
- The next day, clean and wash basmati rice.
- Soak rice for 30 minutes in water.
-
-
Cook Rice:
- In a pot, add 2.5 cups of water and the soaked rice.
- Cook rice on low-medium flame, partially covered, until all the water is absorbed.
- Spread the cooked rice on a broad plate and allow it to cool.
-
Pressure Cook Chickpeas:
- In a pressure cooker, cook the soaked chickpeas until they are soft and tender.
-
Prepare Coconut Paste:
- Grind grated coconut, dried red chilies, turmeric powder, and cumin seeds into a smooth paste. Add water as needed.
-
Tempering:
- Heat ghee in a wok over medium flame.
- Add mustard seeds and curry leaves. Allow them to splutter.
- Add sliced onions and fry until they turn golden brown.
- Stir in chopped tomatoes and cook for 1-2 minutes.
-
Add Coconut Paste:
- Add the prepared coconut paste to the wok.
- Stir well and cook for 4 minutes until the oil starts separating from the paste.
-
Combine Chickpeas and Seasonings:
- Add the cooked chickpeas to the wok.
- Season with salt to taste.
- Cook for an additional 5 minutes on medium flame.
-
Mix Rice and Chickpeas:
- Remove the wok from heat.
- Add the prepared chickpeas mixture to the cooled rice.
- Mix everything together gently.
-
Final Touches:
- Squeeze the juice of a lemon over the pulao.
- Garnish with fresh coriander leaves and diced ripe mangoes.
-
Serve:
- Your Delicious Indian Chickpeas Pulao is ready to serve!
- Enjoy it hot on its own or with a side of plain yogurt.
Recipe Notes:
- Variations: Feel free to add your favorite vegetables like peas, carrots, or bell peppers to this pulao.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Serve With: This pulao pairs wonderfully with raita, pickle, or papadums for a complete meal experience.
This aromatic and flavorful Chickpeas Pulao is a delightful dish that brings together the goodness of chickpeas, fragrant basmati rice, and a blend of Indian spices. π Enjoy the tropical flavors of coconut and mango, balanced with the zing of lemon and the warmth of spices. Whether it’s a cozy weeknight dinner or a festive gathering, this pulao is sure to impress! πβ¨
