Chickpea Pulav (Chole Biryani, One Pot Meal)
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.
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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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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