New Update
/sanjeev-kapoor/media/post_banners/9d8c0f99d29ab61ea3960abb93d5157b2884197850c3b537540edcb60ae63055.jpg)
Main Ingredients | Cooked rice, Chickpeas (kabuli chana) |
Cuisine | Indian |
Course | Rice |
Prep Time | 31-40 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Achari Chholay Pulao
- 3 cups Cooked rice
- 1 cup Chickpeas (kabuli chana) soaked overnight and boiled in salted water
- 100 grams Bhuna masala
- 3-4 sprigs Fresh coriander leaves
- 8-10 Fresh mint leaves
- 1/2 medium Red capsicum chopped
- 1/2 medium Yellow capsicum chopped
- Juice of ½ lemon
- 1 tablespoon Pickle
- a few Lollo rosso lettuce leaves
Method
- Heat a non-stick wok, add chickpeas, bhuna masala, ¼ cup water and mix well.
- Roughly chop coriander leaves and mint leaves and add to the wok.
- Add rice, red capsicum, yellow capsicum and mix well.
- Add ¼ cup water and lemon juice. Add pickle and mix everything well.
- Arrange the lettuce leaves decoratively in a serving plate, put the pulao on them and serve hot.
Nutrition Info
Calories | 1070 |
Carbohydrates | 225.8 |
Protein | 29.4 |
Fat | 5.3 |
Other Fiber | Niacin- 6.6 |
Advertisment