Indian Chickpeas Pulao
A South Asian pilaf of chickpeas, basmati rice and tomatoes, seasoned with curry leaves and turmeric and cooked in a pan. It's finished with corriander leaves and grated raw mango.
25 hr · Serves 4 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 1440 min · Cook 60 min · 1500 min total
- hard
- 1
Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours.
- 2
The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
- 3
Cook rice in 2. 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
- 4
Spread the cooked rice out in a broad plate. Allow it to cool. Now, pressure cook the chickpeas till it becomes soft.
- 5
In a wok, heat oil on medium flame. When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
- 6
Once they stop spluttering, add the sliced onions. Fry till the onions turn brown. Add the chopped tomato and stir-fry for a minute or two.
- 7
In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
- 8
Add this paste to the wok. Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
- 9
Now add the cooked chickpeas. Add salt as required and allow to cook for 5 minutes on medium flame.
- 10
Remove from flame. Add this chickpeas mixture to the cooked rice. Mix well. Add salt if required and the juice of a lemon.
- 11
Garnish with corriander leaves and grated raw mango. Serve hot on its own or with plain yoghurt.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
