Brown Rice Chickpea Pulao
Brown Rice Chickpea Pulao is a vegan, gluten free and a nutritious one pot pulao perfect for your lunchboxes or for your parties.
Servings: 2
Ingredients
- 1/2 cup Brown Basmati Rice
- 1/2 Cup boiled Chickpeas
- 1 small onion chopped lengthwise
- 1/2 tablespoon ginger paste
- 1/2 inch cinnamon stick
- 1 Black cardamom
- 1 Bay Leaf
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- Salt
- 2 tablespoon Vegetable Oil
- 1.5-2 cup water
Instructions
- Rinse and Soak the rice for 30 minutes.
- In a wok or a heavy bottom pan add the oil.
- Once it gets a bit hot add the onions.
- Shallow fry them until they turn a bit brown.
- Now add the ginger paste, cumin seeds, cinnamon stick, coriander seeds, cardamom, Bay Leaf and saute for 2-3 minutes.
- Add turmeric and 1/4 cup water and let the masala simmer on slow for 2-3 minutes.
- Now add the boiled chickpeas and rice and give everything a quick stir.
- Add the remaining water and let the mix come to a boil.
- Once you get a boil, reduce the stove to medium and let the rice cook.
- Once you see the water is reduced to 1/2 cup reduce the stove to minimum and let the rice cook until all the water is absorbed.
- Do not stir too frequently or you will break the rice.
- Once the rice is done switch off and let the pulao rest for 10-15 minutes.
- Serve it with Raita or yogurt.
Notes
- 1 Cup =235 ml
- 1 tablespoon =15 ml.