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Chickpea Pulao Recipe

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3.8 from 67 reviews

This Chickpea Pulao is a savory, aromatic one-pot rice dish infused with whole spices, caramelized onions, garlic, and ginger. Using basmati rice and cooked chickpeas, it combines warm flavors with a fluffy texture, making it a perfect wholesome meal or side dish that is both comforting and nutritious.

Ingredients

Rice and Chickpeas

  • 1¾ cups basmati rice
  • 14-15 oz cooked chickpeas, drained and rinsed

Spices and Aromatics

  • 1 medium-large onion, thinly sliced
  • 1 tbsp ghee
  • 1 tbsp oil (preferably avocado oil) or unsalted butter
  • 4-5 cloves garlic, minced
  • 1 fat inch piece ginger, minced
  • 2 bay leaves
  • 1 tsp sea salt
  • 1 one inch cinnamon stick
  • 2-3 black cardamom pods, whole
  • 3-4 green cardamom pods, whole
  • ½ tsp whole black peppercorns
  • 2-3 cloves, whole
  • 1 tsp cumin seeds
  • 1 hot green chili, Thai or Serrano, slit (optional)

Liquids and Garnish

  • 3 cups hot water
  • Chopped cilantro for garnish

Instructions

  1. Wash and Soak Rice: Place the basmati rice in a bowl and gently rinse it under water until the water runs mostly clear. Soak the rice in clean water and set aside. Bring about 2¾ cups of water to a boil in a separate pot. Drain and rinse chickpeas, then set them aside.
  2. Sauté Onions: Heat ghee and oil in a nonstick saucepan or Dutch oven with a tight-fitting lid over medium heat. Add the sliced onions and sauté while stirring frequently until they become golden brown and start to caramelize, about 8-10 minutes. The caramelized onions add a sweet-savory depth and color to the dish.
  3. Add Aromatics and Spices: Add the minced garlic, ginger, optional green chili, bay leaves, cinnamon stick, black and green cardamom pods, peppercorns, cloves, and cumin seeds to the pot. Sauté for 2 minutes until the spices release their aroma.
  4. Add Rice and Chickpeas: Drain the soaked rice and chickpeas and add them to the pot. Stir gently only once to coat the grains and chickpeas with the aromatic spice mixture, taking care not to break the rice grains. Taste and adjust the seasoning if needed.
  5. Cook Rice: Pour 2¾ cups of the hot water into the pot, stirring gently once to combine everything evenly. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot with a tight-fitting lid and allow to steam for 12-15 minutes without opening the lid or stirring.
  6. Rest the Rice: Turn off the heat and let the pulao rest undisturbed for 10-15 minutes to allow the steam to finish cooking the rice fully.
  7. Fluff and Serve: Using a rice paddle or large spoon, gently lift the rice from the edges first, then fluff the grains carefully to separate them. Transfer the pulao to a serving platter, garnish with chopped cilantro if desired, and serve hot.

Notes

  • Soaking the rice helps achieve fluffy, separate grains in the pulao.
  • Caramelizing the onions slowly is crucial to developing the dish’s rich flavor and appealing color.
  • The whole spices can be adjusted based on preference or availability.
  • Slitting the green chili allows heat to infuse without overpowering the dish; omit if you prefer a milder taste.
  • Resist the temptation to open the lid while cooking or resting to keep the steam in and ensure perfectly cooked rice.
  • Serve with plain yogurt, raita, or a simple salad for a balanced meal.

Find it online: https://justsosavory.com/chickpea-pulao-recipe/