Easy Sunday lunch- serve it with pomegranate raita

Chickpeas pulao

adapted from Sinfully spicy food blog


  • 1 cup basmati rice
  • 1.5 tbsp. yoghurt
  • 1/2 tsp Kashmiri red chilli powder or paprika
  • 1/2 tsp garam masala
  • 4 tbsp. vegetable oil
  • 1 inch cinnamon
  • 3-4 cloves
  • 2-3 cardamoms
  • 1/2 cup heaped chopped onions
  • 1 bay leaf
  • 2 cloves of garlic chopped
  • 1/2 cup chopped tomatoes
  • 1/2 tsp red chilly powder (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1-2 medium sized potatoes- cut into quarters
  • 1 can of cooked chickpeas/channa
  • 1 tsp grated ginger
  • 1 tbsp. kasuri methi
  • chopped coriander
  • raisins/slivered almonds/cashews for garnish

Wash rice and soak for 1/2 hour. Open can of chickpeas and rinse under running water. Drain and keep aside. Mix yoghurt with Kashmiri red chilli powder and garam masala. Keep aside. In a wide heavy pot ( I used my pressure cooker), heat oil , add cinnamon, bay leaf, cloves and cardamom for about 10 seconds, then add onions followed by garlic. Cook till lightly browned , then add chopped tomatoes with turmeric powder and chilli powder. Cook till tomatoes turn mushy mixing constantly. Now lower heat and add yoghurt mixed with spices. Leave for 20 sec, then slowly incorporate yoghurt into masala mix or else yoghurt with curdle. Cook for about 1-2 minutes on low heat till masala looks shiny. Now add potatoes and ginger. I add some salt here to make sure potatoes are seasoned. TASTE!

Add drained rice and chickpeas. Add water 1 rice:1.5 cups water.(depends on your rice, but this ratio works for basmati rice). Check for salt again- It will be a little salty in the beginning but the rice and potatoes will soak up the salt. Add kasuri methi and  bring to a boil. Once boiling, reduce heat and cook covered for about 8 minutes or about 2 whistles in pressure cooker.

Once cooked, open lid and , add some ghee if you wish to , chopped coriander and garnish with raisins/cashews(fried in some ghee). Enjoy!


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