Pakistani Chickpeas Pulao with Sweet Hot Date Onion Chutney
This flavorful and aromatic dish is a perfect blend of soft basmati rice, tender chickpeas, and a rich, spicy chutney made from dates and onions. A traditional Pakistani comfort food, this recipe combines the essence of fragrant spices and the richness of chickpeas, paired with a sweet-hot chutney that adds a delightful contrast of flavors.
Ingredients
For the Pakistani Chickpeas Pulao:
| Ingredient | Quantity |
|---|---|
| Basmati rice | 2 cups |
| Kabuli Chana (White Chickpeas) | 1 cup |
| Sunflower Oil | 2 tablespoons |
| Tomato | 1 |
| Onion (thinly sliced) | 1 |
| Cardamom 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) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander (Dhania) Leaves | For garnish |
For the Sweet Hot Date Onion Chutney:
| Ingredient | Quantity |
|---|---|
| Onion (thinly sliced) | 1 |
| Sunflower Oil | 1 teaspoon |
| Sesame (Gingelly) Oil | 1 teaspoon |
| Dates (pitted) | 1/2 cup |
| Fresh Red Chilli | 4 |
| Salt | To taste |
Instructions
Step 1: Preparing the Chickpeas Pulao
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Soak the Chickpeas: Begin by soaking the chickpeas (Kabuli Chana) in water for about 1 hour. Once soaked, cook the chickpeas in a pressure cooker with enough water for 3 whistles. After cooking, drain any excess water, mix in a pinch of salt, and set the chickpeas aside.
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Soak the Basmati Rice: In the meantime, soak the basmati rice in water for 30 minutes to ensure the grains cook evenly and remain fluffy.
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Prepare the Base for Pulao: In a medium pan or pressure cooker, heat the sunflower oil over medium heat. Add the thinly sliced onions, and sauté until they become soft and translucent.
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Spice It Up: Once the onions are soft, add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until the spices release their aromatic flavors.
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Add the Aromatics: Now, add the ginger garlic paste to the pan. Stir and cook for another 2 minutes, allowing the flavors to meld.
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Combine Chickpeas and Spices: To the sautéed onions and spices, add the cooked chickpeas, followed by red chili powder, turmeric powder, coriander powder, and cumin powder. Mix well, ensuring all the spices coat the chickpeas evenly. Let it cook for another minute, allowing the spices to release their fragrance.
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Cook the Rice: Drain the soaked rice and add it to the pot with the chickpea mixture. Add the appropriate amount of water (usually 1.5 cups of water for every cup of rice). Cover the pot, and cook the rice over low to medium heat. If using a pressure cooker, cook for about 2 whistles. Once done, fluff the rice gently and garnish with fresh coriander leaves.
Step 2: Making the Sweet Hot Date Onion Chutney
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Soak the Red Chilies: Soak the fresh red chilies in a cup of hot water for about 10 minutes to soften them. Set them aside.
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Cook the Onions: In a frying pan, heat the sunflower oil and sesame oil together. Add the sliced onions and sauté them with a pinch of salt until they turn slightly brown and caramelized. Remove from the heat and set aside.
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Prepare the Dates: While the onions are sautéing, finely chop the dates. It’s helpful to soak them in water for about 10 minutes beforehand, as it makes chopping easier.
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Grind the Chutney: Once the red chilies are softened, drain the water and grind the chilies along with the chopped dates in a mixer for about 5 minutes until smooth. Then, add the sautéed onion mixture to the mixer and blend everything together to form a smooth chutney.
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Final Adjustments: Taste the chutney and adjust the salt if needed. You can add more fresh chili for extra heat or more dates for sweetness.
Step 3: Serving
Serve the Pakistani Chickpeas Pulao hot, accompanied by the Sweet Hot Date Onion Chutney. For a complete meal, pair it with Burani Raita and some crispy, roasted Papad. This dish is perfect for lunch or a festive dinner, bringing together bold flavors and a satisfying texture.
Tips for a Perfect Pakistani Chickpeas Pulao:
- Chickpeas: Make sure to cook the chickpeas until they are tender but not mushy. If using canned chickpeas, be sure to drain and rinse them well.
- Rice: For the best texture, always use basmati rice, as it provides a fragrant and long-grain texture that complements the chickpeas perfectly.
- Chutney: The chutney can be made in advance and stored in an airtight container for a few days. It gets better with time as the flavors meld.
- Adjusting Spice Levels: The chutney is quite hot due to the fresh red chilies. If you prefer a milder chutney, reduce the number of chilies or remove the seeds before grinding.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12g |
| Carbohydrates | 65g |
| Fiber | 8g |
| Fat | 8g |
| Sodium | 250mg |
| Vitamin A | 10% Daily Value |
| Vitamin C | 15% Daily Value |
| Iron | 15% Daily Value |
This Pakistani Chickpeas Pulao with Sweet Hot Date Onion Chutney recipe is a wonderful fusion of savory and sweet, making it a standout dish in your recipe repertoire. The combination of spices, chickpeas, and aromatic basmati rice with the tangy chutney makes this a dish that will delight your senses and bring a taste of Pakistan to your table. Enjoy this flavorful, hearty meal with your loved ones for an unforgettable experience!
