Delicious Indian Chickpeas Pulao
Discover the aromatic delight of Delicious Indian Chickpeas Pulao, a hearty and flavorful one-pot rice dish perfect for weeknight dinners or festive meals. This vegetarian recipe combines the nutty goodness of basmati rice with protein-packed chickpeas, infused with an irresistible medley of Indian spices like cumin, cardamom, and garam masala. Fragrant ingredients like sautéed onions, ginger-garlic paste, and fresh herbs elevate this dish into a true culinary masterpiece. Quick and easy to make in just under an hour, this pulao is not only wholesome but also versatile, pairing beautifully with cooling yogurt, creamy raita, or tangy pickles. Ideal for meal prepping or feeding a crowd, it’s a must-try dish for lovers of Indian cuisine.
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 1.5 cups Cooked chickpeas (or canned, rinsed and drained)
- 1 large, thinly sliced Onion
- 1 large, finely chopped Tomato
- 1 tablespoon Ginger-garlic paste
- 2 slit Green chilies
- 1 teaspoon Cumin seeds
- 1 piece Bay leaf
- 1 inch piece Cinnamon stick
- 3 pieces Cloves
- 2 pieces Cardamom pods
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Garam masala
- 2 tablespoons, chopped Fresh coriander leaves
- 2 tablespoons, chopped Mint leaves
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon or to taste Salt
- 3 cups Water
Instructions
Rinse the basmati rice in cold water until it runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat oil or ghee in a large pot or deep pan over medium heat.
Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for 30 seconds until aromatic.
Add the sliced onions and sauté until golden brown, about 5-7 minutes.
Add the ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Stir in the chopped tomato, turmeric powder, red chili powder, and salt. Cook until the tomato softens and becomes mushy.
Add the cooked chickpeas to the pan and mix well.
Add the drained basmati rice and gently mix to coat the rice with the spices.
Pour in 3 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes until the rice is cooked and the water is absorbed.
Once done, turn off the heat and let the pulao sit covered for 5 minutes to allow the flavors to meld.
Garnish with fresh coriander and mint leaves before serving.
Serve hot with yogurt, raita, or a side of pickles.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4656 mg | 202% | |
| Total Carbohydrate | 221.2 g | 80% | |
| Dietary Fiber | 37.5 g | 134% | |
| Total Sugars | 42.8 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2145 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
