Chole Pulao With White Chickpeas And Rice | Andhra Kabuli Chana Pulao
Chole Pulao
Chole Pulaois definitely an Indian rice dish you should get to know. Isn’t it wonderful how you can create new and interesting dishes just by putting together everyday ingredients in a unique way?! Chole Pulao or Kabuli Chana Pulao made with chickpeas and rice is simple, nourishing and full of fresh flavours.
Chole Pulao
Chickpeas or garbanzo beans are called Kabuli Chana or Chole (pronounced chho-lay) in Hindi. Garbanzo beans are packed with protein, zinc and folic acid
Rice with chickpeas is just awesome comfort food – so flavourful and delicious! I love anything with chickpeas in it and chickpeas and rice are an amazing combination.
To make chole pulao, firstly wash and soak kabuli chana overnight. Next day, drain the water, wash well and pressure cook the kabuli chana with a pinch of salt till tender. Drain and keep aside.
Next, wash the rice well till the water runs clear, then soak the rice in water for 30 minutes. Drain and keep aside.
Grind ½ cup grated coconut with 3-4 green chillies to a smooth paste, adding very little water. Set aside.
Then heat oil in a pressure cooker over medium heat. Add the bay leaves, cinnamon, cardamom and cloves. Once they sizzle, add the sliced onions and fry till they start to brown.
Add the ginger garlic paste and saute for 1/2 minute.
Tip in the chopped tomatoes and cook till they turn soft.
Sprinkle garam masala powder and biryani masala powder (optional). You can also use chole masala. Mix well.
Next add the ground coconut-chilli paste and sauté for 1/2 a minute.
Put in the cooked kabuli chana and stir for 1 minute.
Stir in the soaked and drained rice. Combine well till the rice is nicely coated with the masalas.
Pour in 3 cups of water. Add salt, lemon juice and half the coriander leaves. Stir all the ingredients well.
Close the pressure cooker lid and cook for 1 high whistle and 1 low whistle or until rice is cooked.
Lastly, garnish with the remaining chopped coriander leaves. Serve Chole Pulao with raita and curry.
Kabuli Chana Pulao is a tasty rice dish with an amazing flavour. It’s hearty, fragrant and yummy and definitely a welcome change from the usual!
Course Main Course
Cuisine Andhra
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 5
Calories 507kcal
Author Shil
Ingredients
1cupKabuli Chana,cooked
1½cupsRice
2Bay leaf – 2
1inchCinnamon stick
6Cardamom
6Cloves
2mediumOnion,sliced
1largeTomato,chopped
4Green chillies
½cupGrated coconut
1tspGinger garlic paste
¾tspGaram masala powder
¾tspBiriyani masala powder (optional)
1½tspSalt
½Lemon juice
3tbspOil
3cupsWater
1tbspCoriander leaves, chopped
Instructions
Soak kabuli chana overnight in sufficient water. Drain out the water the next day, wash well and cook the kabuli chana with a pinch of salt till tender. Drain and keep the chole aside.
Take 1 ½ cups of rice, wash and soak it in water for half an hour. Drain out the water and keep the rice aside.
Put grated coconut and 3-4 green chillies in a mixie jar and grind to a smooth paste with a little water. Keep aside.
Heat 3 tbsp oil in a pressure cooker and put in the whole garam masala - bay leaf, cinnamon, cardamom and cloves. Once they start to splutter, add the sliced onions and fry till they start to brown.
Add the ginger-garlic paste and fry till the raw smell goes away.
Put in the chopped tomatoes and fry till they turn mushy.
Sprinkle garam masala powder and biryani masala. Mix well.
Add the ground paste and fry for 30 secs.
Add the cooked kabuli chana and sauté for one minute.
Mix in the rice. Stir gently for 1/2 minute.
Pour 3 cups of water; add the salt, lemon juice and 1/2 the coriander leaves. Mix all the ingredients well.
Put the lid on and cook for 1 high whistle and 1 low whistle or until the rice is cooked.
Once the pressure releases, remove the lid and gently fluff the rice with a fork. Garnish with the reserved coriander leaves.
Serve Kabuli Chana Pulao with cucumber raita or curry.
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