Chickpea Pulav (Chole Biryani

By: Manjula Jain

June 10, 2013

Serving : 3 people

Rate this recipe:

5 from 1 vote

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Chickpea Pulav (Chole Biryani, One Pot Meal)

This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.

Chickpea Pulav (Chole Biryani)

Ingredients

  • 1 cup rice (I use basmati rice)
  • 15 oz chickpeas/chola/garbanzo/kabule chana canned or cooked
  • 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
  • 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
  • 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
  • 1 cup bell pepper cubed in bite size pieces
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds/jeera
  • 1/8 teaspoon asafetida/hing
  • 1 bay leafs/tajpat
  • 1 tablespoon ginger finely shredded
  • 1 green chili finely chopped
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon turmeric/haldi
  • 1/2 teaspoon mango powder/amchoor
  • 1/4 teaspoon garam masala
  • 1-1/2 cups water

Instructions

  • Wash and soak the rice in about 2 cups of water at least for 10 minutes.
  • Drain the liquid out of the can of chickpeas and wash the chickpeas well.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
  • Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
  • Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
  • Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
  • When Pulav is ready add mango powder and garam masala mix gently.
  • Serve alone or with side of yogurt or pickle if you want to spice it up more.
Chickpea Pulav (Chole Biryani)

Chickpea Pulav (Chole Biryani, One Pot Meal)

This dish is a delicious combination of rice, chickpeas, with vegetables and of course spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal.
5 from 1 vote
Print Recipe Pin Recipe
Course rice
Cuisine Indian
Servings 3 people

Ingredients
  

  • 1 cup rice (I use basmati rice)
  • 15 oz chickpeas/chola/garbanzo/kabule chana canned or cooked
  • 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes
  • 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup
  • 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach
  • 1 cup bell pepper cubed in bite size pieces
  • 3 tablespoons oil
  • 1 teaspoon cumin seeds/jeera
  • 1/8 teaspoon asafetida/hing
  • 1 bay leafs/tajpat
  • 1 tablespoon ginger finely shredded
  • 1 green chili finely chopped
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon turmeric/haldi
  • 1/2 teaspoon mango powder/amchoor
  • 1/4 teaspoon garam masala
  • 1-1/2 cups water

Instructions
 

  • Wash and soak the rice in about 2 cups of water at least for 10 minutes.
  • Drain the liquid out of the can of chickpeas and wash the chickpeas well.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds.
  • Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
  • Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
  • Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated.
  • When Pulav is ready add mango powder and garam masala mix gently.
  • Serve alone or with side of yogurt or pickle if you want to spice it up more.
Tried this recipe?Let us know how it was!

Enjoy flavorful Chole Biryani 

Chole pulao is a delectable gluten free, quick & easy, vegan, lunch box dish that combines the rich flavors of chickpeas (chole) with fragrant basmati rice. This dish is a popular variation of traditional pulao, infused with the vibrant spices and hearty texture of chickpeas to make it a sumptuous chickpea pulao.



  1. Preparing the Rice: Washing and Soaking for Perfect Chole Rice 

Embark on your journey to create delectable chole rice by meticulously washing and soaking the rice in approximately 2 cups of water for a minimum of 10 minutes. This crucial step is paramount to ensuring that the rice grains attain optimal moisture content, thereby resulting in a flawlessly cooked dish of chole biryani.



  1. Preparing the Chickpeas: Draining and Washing for Flavorful Chole Biryani 

Simultaneously, prepare the chickpeas for your culinary masterpiece by meticulously draining the liquid from the can and washing the chickpeas thoroughly. This meticulous process guarantees that the chickpeas are clean and primed to impart their rich flavors to the chole pulao.



  1. Tempering the Spices: Heating the Oil to Infuse Flavor into Chole Rice 

In a sturdy saucepan, initiate the culinary alchemy by heating oil over medium heat. Test the readiness of the oil by introducing a solitary cumin seed; upon immediate crackling, the oil is primed to infuse its essence into the chickpea biryani.



  1. Adding Flavorful Spices: Tempering with Cumin Seeds to Enhance Chole Pulao 

Introduce the aromatic dance of spices by incorporating cumin seeds into the heated oil. Await their harmonious crackling before introducing the enchanting trio of ginger, green chili, and turmeric, infusing the environment with an irresistible aroma synonymous with chickpea pulao.



  1. Cooking the Base: Sautéing Tomatoes and Seasoning for Chole Biryani 

Elevate the essence of your culinary creation by gently sautéing the succulent tomatoes alongside a sprinkle of salt until they reach a state of tender perfection, a foundational cornerstone of your tantalizing chickpea biryani.



  1. Cooking the Chickpeas and Potatoes: Simmering to Perfection in Chole Rice

Transition seamlessly into the heart of your gastronomic endeavor by incorporating the chickpeas and potatoes into the saucepan, allowing them to luxuriate in a simmering concoction that amplifies their innate flavors. Cover the pan and allow the symphony of flavors to intermingle over medium-low heat for approximately 8 minutes, intermittently stirring to ensure uniformity in your divine chole pulao.



  1. Adding Rice and Vegetables: Fusion of Flavors in Chole Pulao 

Continue your culinary odyssey by introducing the soaked rice, verdant spinach, vibrant bell pepper, and invigorating water into the saucepan, orchestrating a harmonious amalgamation of flavors that epitomises the essence of chole rice. Allow the amalgamation to gracefully ascend to a crescendo as it boils fervently before serenely simmering over low heat for 12-15 minutes. Resist the urge to stir the concoction, as doing so may compromise the integrity of your enchanting chole biryani.



  1. Finishing Touches: Infusing Flavorful Seasonings into Chole Pulao 

Elevate the sensory experience of your culinary creation by delicately infusing it with the vibrant nuances of mango powder and garam masala, carefully intertwining the essence of these exquisite seasonings into the very fabric of your delectable chickpea pulao.



  1. Serving Suggestions: Savoring the Culinary Excellence of Chole Rice 

Delight in the gastronomic opulence of your culinary masterpiece by savoring it either in its glorious solitude or accompanied by a tantalizing side of yogurt or pickle. Let the symphony of flavors and textures evoke a sense of culinary euphoria, as you revel in the exquisite delight that is your chole rice.

If you loved our chole pulav rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice. 

Comments

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      Pat, no need to steam the potatoes

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    To marsha: could there be a problem with your browser? I was able to print the recipe on one page with no problem at all, and look forward to trying the pulav tonight. Thank you, Manula – this recipe looks easy and delicious!

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      September 8, 2018 at 9:40 pm

      I have no idea, I checked and did not find the problem.

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    hi, before the rice goes into the saucepan with the other ingredients, does it have to be cooked first?

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    I have added a new type of biryani to my recipes since before I landed on this page I was aware of chicken and vegetable biryani. I found the right page at the right time since it is the festive season cannot end without trying new delicacies such as Chole biriyani. I have bookmarked this site so that I access the recipe whenever I need it. Thanks for posting an amazing recipe.

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      Thank you

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    November 9, 2016 at 12:45 pm

    Wanted to say how wonderful this turned out. Only thing I did different was I used fresh green beans instead of spinach because I thought I had some spinach but didn’t. Turned out amazingly! What needful flavor combinations. I used coconut oil as my oil too.

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      Winchester, Thank you

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    Nayana
    June 8, 2015 at 1:49 pm

    Hi,
    In you recipe Chickpea Pulav u have said to
    5.Add tomatoes and salt cook until tomatoes are tender, about 2 minutes.
    6.Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally.
    I assume since u are talking about boiling & cooking for 8 minutes there is water involved. U haven’t mentioned how much water?

      Manjula Jain
      June 8, 2015 at 11:46 pm

      Nayana, Sorry there is a mistake it should be about 6 minutes not 8 minutes, and do not add any water.

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    May 14, 2015 at 3:27 am

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    Selena
    July 14, 2014 at 11:52 am

    So far, everything I’ve cooked has been wonderfull! I love that you do vegan recipes. If at all possible, I’d appreciate oil substitutions when it’s doable. I don’t cook with oil. I have a few things I use. Just wondering what you would do.

      RinuCZ
      December 27, 2014 at 4:32 pm

      Do you avoid using all kind of oils?
      If you want to make less fat meal and dislike an idea or using ghee or vegetable/sunflower oil, you can use olive or coconut oil.

    Chitra Singh
    April 18, 2014 at 8:02 am

    Hello Manjula – thank you very much — I now know how to cook.
    I see that you do not use onion/garlic at all in your recipes. Can you comment please?
    Thanks again!

      RinuCZ
      December 27, 2014 at 4:34 pm

      She answered the question in FAQ:
      Q: Why don’t any of the recipes have onion or garlic?
      A: This is a personal preference.

      For more details, visit the section – https://manjulalive.wpenginepowered.com/frequently-asked-questions/

    Sofia
    April 16, 2014 at 3:36 am

    Hello

    Your recipe doesn’t state each time you add water but you mention ‘bringing to the boil’ twice and when is the dish meant to be on high heat too?

    Thanks

    Karen Lindsay
    February 15, 2014 at 12:00 pm

    Could I check with you, can I freeze extra portions of this recipe for use another time?
    Thank you for your help.
    Biryani is delicious x

      Manjula Jain
      February 18, 2014 at 11:15 pm

      Karen Lindsay,
      You can

    Ali
    January 30, 2014 at 10:18 am

    Hi Manjula
    Thank you for this recipe.
    Hing is listed in the ingredients, but when do I add it? 🙂
    – Ali

      Manjula Jain
      January 30, 2014 at 3:58 pm

      Ali,
      Add hing same time when adding cumin seeds.

    Barbara
    January 3, 2014 at 2:50 pm

    I don’t cook with proceeded foods…do i cook my dry chickpeas first then continue with recipe , being that canned beans are already cooked?

      Manjula Jain
      January 3, 2014 at 6:47 pm

      Barbara,
      Yes cook the chick peas first then continue with recipe.

    Rajeev
    December 23, 2013 at 8:25 am

    Hi,
    I am a veggie who loves cooking. I loved the recipes you have shared and this one is really tempting. Surely gonna try this at home. Once I am away from home I need these life savior for me. Thanks for sharing the recipe.

    Thanks
    Rajeev

    Hemamalini
    December 18, 2013 at 11:20 am

    Thanks for your recipe and please let me know when to add hing.

    Thanks
    Hema

      Manjula Jain
      December 19, 2013 at 11:44 pm

      Hemamalini,
      Just after you add cumin seeds to the oil

    Kate
    December 15, 2013 at 2:19 pm

    I would like to make this recipe with brown basmati rice instead of white, and the difference in cooking time is about 30 more minutes for brown. Any thoughts on how to modify this recipe accordingly or if I need to at all? I’m just afraid that if I put the rice in as instructed, everything else in the pot will be mush by the time the rice is done. Any help will be appreciated!

    McGee
    October 20, 2013 at 10:01 am

    Recipe doesn’t tell when to add the turmeric or amchoor…

      Manjula Jain
      October 20, 2013 at 10:25 pm

      McGee,
      For amchoor check the step 8, and yes I forgot to mention about turmeric thank you for pointing it out I will correct the recipe, you should add turmeric when you are adding ginger at step 4.

    A-Polly
    September 10, 2013 at 12:36 pm

    To marsha: could there be a problem with your browser? I was able to print the recipe on one page with no problem at all, and look forward to trying the pulav tonight. Thank you, Manula – this recipe looks easy and delicious!

    marsha
    September 10, 2013 at 7:27 am

    Why can’t you print out this recipe? Most have a way to print them. I also can’t understand her listening to the video. Very frustrating since her written recipe doesn’t correspond with everything I think she is saying.

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