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–+ servings

Chickpea Pulao

Meera
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Course
Cuisine Indian
Servings 6

Equipment

  • pot with a tight fitted lid.

Ingredients
  

  • 1¾ cups basmati rice
  • 14-15 oz cooked chickpeas, drained and rinsed
  • 1 medium-large onion, thinly sliced
  • 1 tbsp each ghee and oil or unsalted butter for oil I like avocado
  • 4-5 cloves garlic, minced
  • 1 fat inch piece ginger, minced
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 one inch cinnamon stick
  • 2-3 black cardamom, whole
  • 3-4 green cardamom whole
  • ½ tsp whole black peppercorns
  • 2-3 cloves, whole
  • 1 tsp cumin seeds
  • 3 cups hot water
  • 1 hot green chili, Thai or Serrano slit, optional
  • chopped cilantro for garnish

Instructions
 

  • Place the rice in a bowl and gently wash the rice until the water runs mostly clear. Soak the rice in clear water and set aside. Bring about 2¾ cups of water to boil in a separate pot. Drain and rinse the chickpeas and set aside.
  • Heat oil+ ghee in a nonstick sauce pan or Dutch oven(preferably with a tight fitted lid) over medium heat. Add the sliced onion and sauté, stirring often, until golden brown about 8-10 minutes). The onions should start to caramelize with deep golden-browning, this is important to give the dish its warm color and sweet-savory umami flavor .
  • Now add all the garlic, ginger, green chili pepper (if using), and whole spices and sauté for 2 minutes, until aromatic.
  • Once aromatic, drain the rice+ chickpeas and add it to the pot. Stir very gently so the rice and chickpeas are coated with the spice mixture. Stir only once to prevent risk of breaking there rice grains. Taste to check on the seasoning. Add 2¾ cups of hot water to the pot and stir once to everything is mixed evenly. Once the rice starts to boil, drop the heat to a gentle simmer. Cover with a tightly fitted lid and allow to steam for 12-15 minutes.
  • Turn off the heat and allow it to rest for another 10-15 minutes. (resist the temptation to peek or stir the pot, we don't want to lose any steam)
  • Use a rice paddle or a large spoon to gently lift the rice first from the edges and then fluff so each grain is separated and as my mother would say blooming. Transfer to a serving platter or plate. Garnish with chopped cilantro, if desired. Serve with the sides suggested above.
Keyword Chickpeas, Rice
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