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Brown Rice Chickpea Pulao

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.
5 from 2 votes
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Course: Main Course
Cuisine: Indian
Keyword: Brown Rice, Chickpea, Gluten Free, Vegan
Prep Time: 5 minutes
Cook Time: 30 minutes
Soaking Time: 30 minutes
Total Time: 35 minutes
Servings: 2
Author: Renu Agrawal-Dongre

Ingredients

  • 1/2 cups 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 to taste
  • 2 tablespoon Vegetable Oil
  • 1.5-2 Cups 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.
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