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5 from 1 vote

Chickpea Pulav (Chole Biryani, One Pot Meal)

By • Published June 10, 2013
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138 Comments
Chickpea Pulav (Chole Biryani)

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
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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. 

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138 Responses

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  22. Thanks to the article you shared that my problem has been solved, the way you share it is great, thank you for sharing this meaningful article.

  23. 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 mealThanks for writing
    such a good article

  36. Hey, thanks for sharing this recipe!! Delicious I’m going to try this at my home. Now going to bookmark your page because here I find amazing and teste full recipes. Thanks again, man.

  38. 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!

  46. I found this is an informative and interesting blog so I think so it is very useful and knowledgeable. I would like to thank you for the efforts you have made in writing this blog. We also provide blog CDR Australia.

  47. Hello Manjula, I just wanted to thank you because this recipe helps to impress my Husband. Appreciate this post. Thank you for compiling and sharing it.

  51. Good recipe and very good method. Your style of presentation of the method is very good and impressive. I bookmarked this post to visit again this post.

  52. Thank you very much sharing a very delicious recipe. I really like this recipe i was looking to find the same recipe here. I am really impressed this post. Thanks for it.

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  63. Many thanks for the exciting blog posting! Simply put your blog post to my favorite blog list and will look forward for additional updates. Simply wanted to write down a word in order to say thanks to you for those wonderful tips.

  73. Very nice and healthy recipe…
    I made it so many times and every time ppl liked it and asked for the recipe..
    Even my daughter likes it too much …she takes it as her lunch box many times…
    Thank you so so much aunty …

  75. Really a great addition. I have read this marvelous post. Thanks for sharing information about it. I really like that. Thanks so lot for your convene.

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  81. I really swear that you tell really fascinating recipe and it is better than my secret Butter Masala Chicken. Good to be here and to gather this marvelous article which is perfectly amazing.

  84. 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.

  86. 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.

  89. It is just what I was looking for and quite thorough as well. Thanks for posting this, I saw a couple other similar posts but yours was the best so far. The ideas are strongly pointed out and clearly emphasized. 

  91. 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?

  92. Tried this amazing recipe today and wanted to let you know that my girls’ lunch box came empty and there was no demand for snack! Been your ardent fan and follower for sometime now. Hope to see more of these yummilicous recipies. Thank you !

  93. 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.

    1. 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.

  94. 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!

  95. 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

  99. 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

  101. 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!

    1. 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.

  103. 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!

  104. 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.

5 from 1 vote (1 rating without comment)

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