This recipe is a simple, healthy alternative to standard vegetable pulao, using protein-rich chickpeas (Chole) as the star ingredient.
Ingredients
For Pressure Cooking Chole:
Kabuli Chana (Chickpeas): 1 cup (soaked overnight)
Whole Spices: 1 Bay leaf, cinnamon stick, 1 black cardamom, 2 green cardamoms, 3-4 cloves, 1 star anise, and a small piece of mace (Javitri).
Other: Water, salt, and a little oil.
For the Pulao Base:
Rice: 2 cups Basmati rice (soaked for 20 minutes)
Aromatics: Cumin seeds, fennel seeds (Somp), sliced onions, crushed ginger-garlic (freshly crushed for better flavor), and slit green chilies.
Spices: Stone flower (optional), coriander powder, and garam masala.
Vegetables: 1 large tomato (thickly sliced), fresh coriander, and mint leaves.
Liquid/Fat: 2-3 tbsp curd (yogurt), 3 cups water (use the water from boiling the chole), and a bit of butter.
Cooking Steps
1. Preparing the Chickpeas
Add soaked chickpeas to a pressure cooker with hot water.
Add the whole spices (bay leaf, cinnamon, cardamom, etc.), salt, and a drop of oil.
Pressure cook for 3 whistles. Do not overcook; they should be firm but soft to the touch.
Note: Keep the water used for boiling as it contains all the spice flavors.
2. Sautéing the Masala
Heat oil in a large pot. Add cumin and whole spices.
Add fennel seeds and sliced onions. Sauté until the onions turn soft and translucent.
Add the freshly crushed ginger-garlic and green chilies.
Add stone flower, coriander powder, garam masala, mint, and coriander leaves.
Mix in the tomatoes and salt, cooking until slightly soft.
3. Adding Curd and Water
Lower the heat completely and add 2-3 tablespoons of curd. Stir quickly to prevent curdling.
Pour in 3 cups of water (the flavored chickpea water). Bring to a boil.
4. Final Assembly and Dum
Drain the soaked rice and add it to the boiling water along with a small piece of butter.
Add the cooked chickpeas.
Once the water is mostly absorbed, cover the pot with silver foil (or a tight lid) to create a “Dum” effect.
Let it cook on very low heat for 5 minutes.
5. Serving Suggestions (Raita)
The video suggests two types of Raita:
Standard Raita: Beaten curd with onion, tomato, cucumber, green chili, coriander, and salt.
Beetroot Raita: Curd mixed with cucumber, steamed beetroot, green chili, and coriander for a vibrant color.
Final Result
The pulao turns out “bidi-bidiyaagi” (grain-separated/fluffy) with perfectly cooked chickpeas that aren’t mushy. It is recommended to serve this flavorful dish with papad and the prepared raita.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.