Chickpeas Pulao


Ingredients

Chickpeas 1 can wash, rinse and drain them.
Basmati rice 1 cup
Cloves 3
Cinnamon 1 inch stick
Green cardamom 2
Bay leaf 1
Jeera/ Cumin seeds 1 tsp
Onion finely chopped 1 cup
Carrot finely chopped into sticks 1
Red chilli powder 1/2 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1/2 tsp
Salt to taste
Oil

Method:

Wash the rice and soak in water for 15-20 minutes. Cook it until the rice is done. Spread it on a plate and separate gently with a fork. Allow it to cool.

Heat oil in a pan, add cumin seeds, as they splutter add cinnamon, cloves, green cardamom [crushed], bay leaf one by one. Saute it for 2 minutes. Now add chopped onions and ginger garlic paste. fry them till onions turn soft and translucent. Add chopped carrots, chickpeas, red chilli powder, garam masala powder and salt as per the taste.

Close the pan with lid and cook it on medium flame till carrots get cooked. Finally add the cooked rice and stir it gently taking care that the masala coats the rice nicely. Switch off the flame. Squeeze a lemon, garnish with finely chopped coriander leaves and serve the pulao with choice of accompaniment. [Kids preferred tomato sauce and hence you see the rice garnished with it]

Happy cooking !!!

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