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Chickpeas Tawa Pulao


2 cups basmati rice wash well, soak for 10 to 15 mins. Half cook the rice and keep aside.

1 and 1/4 cup chick peas

Soak chickpeas for atleast 6 to 8 hrs . Then cook ,drain and keep aside.

(Pressure cook on high on 1 whistle adding enough water and salt according to taste then on low for 25 mins)

1 cup coriander leaves finely chopped

1/4cup mint leaves finely chopped


1 kashmiri chilli

1 Tbsp Curry spice powder ( recipe mentioned below)

6 garlic cloves

grind to paste


Coriander seeds 100 gms Cumin seeds 50 gms Pepper corns 40 gms Cardamom 7 gms (30 cardamom) Cinnamon 6 gms Cloves 5 gms (64 cloves) Turmeric 8 gms

Dry roast all the ingredients well. Allow to cool. Dry grind the spices.sift well. Fill in airtight bottles Total weight after grinding 188gms


1 kashmiri chilli

1 TSP Coriander seeds

1/2TSP Cumin seeds

1/2 TSP Pepper corn

2 Cloves

1 Small piece cinnamon

2 Cardamon

1 onion sliced

6 garlic cloves

grind to paste


Stir fry 2 small finely chopped onions till lightly browned. Add the ground masala and salt to taste. Add little water to enable the masala to cook well. Add the cooked drained chickpeas and finely chopped coriander.

leaves and mint leaves. Mix well. Lastly add the basmati rice. Mix well. Adjust the seasoning. Cook for 2 to 3 mins.

Lastly garnish with fried onions and red sliced paprika which is optional.

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