With some boiled chickpeas left over, I decided to create a flavourful Chickpea Pulao for lunch. Using a mix of ready spice masalas and a freshly prepared green masala paste, this recipe came together beautifully.
Ingredients
For the Pulao:
1 ½ cups basmati rice (soaked for 15 minutes, drained, and set aside)
200 grams cooked chickpeas
2 onions, finely sliced
2 medium-sized tomatoes, finely chopped
1 tablespoon dry fenugreek leaves (kasuri methi)
¼ cup coriander leaves, finely chopped
Spice Powders:
1 tablespoon Shaan biryani masala powder
1 tablespoon tandoori masala powder
Green Paste:
20 grams coriander leaves
2 green chilies
1 tablespoon ginger garlic paste
1 onion, sliced
Method
1. Prepare the Green Paste:
Grind the coriander leaves, green chilies, onion, and ginger garlic paste into a smooth paste using a little water.
2. Prepare the Pulao:
Heat 2 tablespoons of clarified butter in a pan and sauté the sliced onions until golden brown.
Add the chopped tomatoes and cook until soft.
Mix in the prepared green paste and stir-fry until aromatic.
Add the tandoori masala powder, biryani masala powder, and mix well. Sauté the masala paste for about a minute.
Add the soaked rice and cooked chickpeas. Stir well to coat the rice with the masala.
Mix in the dry fenugreek leaves (kasuri methi).
Pour in enough hot water (about ½ inch above the rice mixture). Bring to a boil, then lower the flame and cover. Cook until the rice is done to your liking.
Sprinkle with chopped coriander leaves before serving.
Note: I skipped adding extra salt as the masala powders already contain sufficient salt.
Serving Suggestions
Serve this aromatic Chickpea Pulao with a side of cooling raita and crispy papad for a wholesome, delicious meal!
Comments