- 1 Cup Boiled Chickpeas
- 2 Cups Basmati Rice
- 1/2 Cup Green Peas
- 1 Medium-Large Onion (Sliced Thinly)
- 1 Medium Tomato (Chopped)
- 4 Cups Boiling Water
- 1-Inch Cinnamon Stick
- 2 Green Cardamoms (Crushed)
- 2 Bay Leaves
- 1 Tsp Jeera
- 2-3 Green Chillies (Slit)
- 1 Tsp Red Chili Powder (More If Required)
- 1 Tsp Turmeric Powder
- 1 Tsp Garam Masala Powder
- Juice Of Half A Lime
- 2 Tbsp Ghee
- Some Mint Leaves (Chopped)
- Some Coriander Leaves For Garnish
- Salt As Per Taste
Prep: 15 minutes
Cooking: 20 minutes
- Heat ghee in a pressure cooker, add the cinnamon stick, cardamom, bay leaves and jeera. Saute for 1-2 minutes.
- Add the sliced onions and saute until translucent.
- Add the chopped tomatoes and saute well. Add in turmeric, red chilli and garam masala powder and mix well.
- Add the chickpeas and green peas. Add in some salt and mix well.
- Add in the basmati rice and saute for 3-4 minutes until the masala is nicely coated on the rice. Add in the boiling water carefully.
- Next, add the chopped mint and lemon juice. Adjust the salt and spice one last time.
- Cover and pressure cook for 3 whistles.
- Once the pressure releases, remove the pulao on a serving plate.
- Garnish with fresh coriander and browned onions (optional).
- Serve hot with a raita of your choice.
Another variation to the same dish can be by adding vegetables to the mix. You can use carrots, green beans, potatoes and cauliflower or you can add mushrooms or paneer. It tastes good this way too. But this time I wanted the star of the dish to be the chickpeas and I kept it a very simple one-pot meal.