Delicious Indian Chickpeas Pulao Recipes
PAKISTANI STYLE CHANAY KA PULAO (CHICKPEAS/GARBANZO BEANS PILAF)
This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
Provided by The UnModern Woman
Categories One Dish Meal
Time 55m
Yield 12 3/4 cup servings, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a pan & fry onions till they turn golden brown.
- Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
- Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
- Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
- Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
- Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
- Serve it your favorite chutney or raita.
- Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.
DELICIOUS INDIAN CHICKPEAS PULAO
Make and share this Delicious Indian Chickpeas Pulao recipe from Food.com.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time P1DT1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do).
- The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
- Cook rice in 2.
- 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
- Spread the cooked rice out in a broad plate.
- Allow it to cool.
- Now, pressure cook the chickpeas till it becomes soft.
- In a wok, heat oil on medium flame.
- When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
- Once they stop spluttering, add the sliced onions.
- Fry till the onions turn brown.
- Add the chopped tomato and stir-fry for a minute or two.
- In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
- Add this paste to the wok.
- Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
- Now add the cooked chickpeas.
- Add salt as required and allow to cook for 5 minutes on medium flame.
- Remove from flame.
- Add this chickpeas mixture to the cooked rice.
- Mix well.
- Add salt if required and the juice of a lemon.
- Garnish with corriander leaves and grated raw mango.
- Serve hot on its own or with plain yoghurt.
Nutrition Facts : Calories 443, Fat 19.4, SaturatedFat 9.3, Cholesterol 8.2, Sodium 110.2, Carbohydrate 64, Fiber 8.7, Sugar 9.9, Protein 8.9
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