Description
Chickpea Rice, also known as Chole Pulao, is a wholesome vegan and gluten-free Indian one-pot meal made with basmati rice, chickpeas, and aromatic spices. Perfect for a quick and flavorful lunch or dinner.
Ingredients
- 1 cup uncooked long-grain basmati rice
- 1.5 cups cooked chickpeas (garbanzo beans)
- 1 large onion, thinly sliced
- 1 large tomato, roughly chopped
- 1 tsp ginger-garlic paste
- 1-2 green chilies, finely chopped
- 1/4 cup roughly chopped cilantro
- 2 cloves
- 3-4 black peppercorns
- 1 bay leaf
- 1 small cinnamon stick
- 1/2 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Ground black pepper, to taste
- Salt, to taste
- 1 tbsp cooking oil of choice
- 2 3/4 cups water (or as needed to cook the rice)
Instructions
- Heat oil in a pot. Add cloves, black peppercorns, bay leaf, cinnamon stick, and cumin seeds. Saute until fragrant.
- Add sliced onion and cook until translucent.
- Add ginger-garlic paste and saute until the raw smell disappears.
- Add coriander powder, red chili powder, turmeric powder, and saute for a few seconds.
- Add chopped tomato, green chilies, and salt. Cook until tomatoes turn mushy.
- Add uncooked rice and saute for 1-2 minutes.
- Add cooked chickpeas, water, and cilantro. Mix well.
- Cover and cook for 15-20 minutes until rice is cooked.
- Turn off heat and let it rest with the lid on for 5 minutes.
- Fluff the rice with a fork, add more cilantro and a squeeze of lime juice. Serve hot.
Notes
- Adjust water based on the type and quality of rice.
- For canned chickpeas, rinse before using.
- You can use other beans like kidney beans, black beans, or cannellini beans as an alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Indian