Pakistani Chickpeas Pulao Recipe with Sweet Hot Date Onion Chutney
Description
Chickpeas Pulao is a beloved dish from Pakistan, celebrated for its aromatic spices, comforting flavors, and balanced textures. This version, enriched with a unique Sweet Hot Date Onion Chutney, elevates the traditional pulao with a delightful pairing of spicy, tangy, and sweet flavors. Whether for a special occasion or a comforting everyday lunch, this vegetarian dish is sure to impress.
Recipe Details
- Cuisine: Pakistani
- Course: Lunch
- Diet: Vegetarian
- Preparation Time: 45 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour 15 minutes
Ingredients
For the Pulao
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Kabuli Chana (White Chickpeas) | 1 cup |
| Oil | 2 tablespoons |
| Tomato | 1, finely chopped |
| Onion | 1, thinly sliced |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Bay leaf (Tej Patta) | 1 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Ginger Garlic Paste | 1 tablespoon |
| Red Chilli Powder | 1 teaspoon |
| Turmeric Powder (Haldi) | ½ teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | As required |
| Coriander Leaves | For garnish, chopped |
For the Sweet Hot Date Onion Chutney
| Ingredient | Quantity |
|---|---|
| Onion | 1, thinly sliced |
| Oil | 1 teaspoon |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Dates, pitted | ½ cup |
| Fresh Red Chili | 4 |
| Salt | As required |
Nutritional Information (Approximate Per Serving)
| Component | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 10 g |
| Carbohydrates | 75 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sodium | 350 mg |
| Iron | 3 mg |
Instructions
Step 1: Preparing the Chickpeas
-
Soak and Cook Chickpeas
- Soak the Kabuli Chana for at least 1 hour.
- Pressure cook the chickpeas with water for 3 whistles or until tender.
- Drain the water, mix with a pinch of salt, and set aside.
-
-
Soak Basmati Rice
- Rinse the basmati rice thoroughly and soak for 30 minutes.
Step 2: Making the Pulao
-
Sauté Aromatics
- Heat oil in a medium pan or pressure cooker over medium heat.
- Add sliced onions, cardamom pods, bay leaf, cinnamon stick, and cloves.
- Sauté until the onions turn soft and translucent.
-
Add Spices and Chickpeas
- Stir in the ginger-garlic paste and cook for 1 minute.
- Add the cooked chickpeas, red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well and cook for another minute.
-
Cook the Rice
- Add the soaked rice and the required amount of water (approx. 3 cups).
- Season with salt. Cover and cook until the water is absorbed and the rice is tender.
- If using a pressure cooker, cook on medium heat for 2 whistles.
- Garnish with chopped coriander leaves.
Step 3: Preparing Sweet Hot Date Onion Chutney
-
Soften Chilies
- Soak the red chilies in hot water for 10 minutes.
-
Sauté Onions
- Heat a mix of oil and sesame oil in a frying pan.
- Add sliced onions and a pinch of salt.
- Sauté until golden brown and set aside to cool.
-
Grind Chutney
- Finely chop the dates and blend them with soaked chilies in a mixer until smooth.
- Add the sautéed onions and blend again until the chutney has a smooth consistency.
Step 4: Serve the Meal
- Plate the warm Pakistani Chickpeas Pulao.
- Serve with a generous dollop of Sweet Hot Date Onion Chutney.
- Pair with Burani Raita and a crispy roasted Papad for a complete, flavorful meal.
Pro Tips
- Chickpeas: If time is short, canned chickpeas can be used, but rinse them well before use.
- Rice: Avoid over-soaking the basmati rice to maintain its fluffy texture.
- Chutney Heat: Adjust the number of chilies in the chutney to match your spice tolerance.
- Serving Suggestion: Pair with a simple cucumber salad to balance the spices.
Enjoy this hearty and flavorful dish, perfect for a satisfying lunch or an inviting weekend family meal!
