Such a simple & vibrant pulao in under 30 mins, perfect for your busy mornings and works great for lunch box! Healthy, nutritious and very filling too!!
The only catch in this recipe however is to remember and soak garbanzo beans the previous night. Incase you forget, this recipe is so flexible that it will work great even with canned garbanzo.
The only catch in this recipe however is to remember and soak garbanzo beans the previous night. Incase you forget, this recipe is so flexible that it will work great even with canned garbanzo.
Complexity - Medium
Prep time - 10 mins
Cook time - 20 mins
Ingredients
1 cup Basmati rice
3/4 cup uncooked chickpeas / garbanzo beans, soaked overnight
1 bay leaf
1 inch cinnamon
1 cardamom pod
2 cloves
1 medium onion, finely chopped
2 medium tomatoes, chopped
2 green chillies, slit
1 inch ginger, grated
1 bunch of fresh cilantro
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1.5 cups of water
Salt to taste
3 tsp Oil
Method
Rinse basmati rice and keep it aside.
Heat 3 tsp of oil in a pressure cooker. When hot, add bay leaf, cinnamon stick, cardamom, cloves and stir until fragrant.
Add chopped onion, grated ginger and saute until onions are slightly browned, about 3-4 mins. Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder and saute until oil separates from the mixture.
Blend the cilantro bunch in a blender until smooth. I got about 1/2 cup of cilantro puree.
Add overnight soaked channa, rinsed basmati rice and saute for about 2-3 mins. Add cilantro puree, water, salt and pressure cook for 2 whistles.
Let the cooker sit undisturbed for 10 mins and after all the pressure is released, fluff up the rice with a fork.
Serve with a simple raita, chips and enjoy!
