How to make Achari Chholay Pulao - Rice tossed with chickpeas, flavourful masalas and pickles.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cooked rice (पके हुए चावल), Chickpeas (kabuli chana) (काबुली चना)
Cuisine : Indian
Course : Rice
Achari Chholay Pulao Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Achari Chholay Pulao checkout Thai Fried Rice with Pineapple, Til Aur Kadi Patta Rice, Tawa Pulao, Clay Pot Rice . You can also find more Rice recipes like Nutty Tomato Rice, Sprouted Methi Rice, Schezwan Pulao, Apple Pulao.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Achari Chholay Pulao Recipe
Cooked rice 3 cups
Chickpeas (kabuli chana) soaked overnight and boiled in salted water 1 cup
Bhuna masala 100 grams
Fresh coriander leaves 3-4 sprigs
Fresh mint leaves 8-10
Red capsicum chopped 1/2 medium
Yellow capsicum chopped 1/2 medium
Juice of ½ lemon
Pickle 1 tablespoon
Lollo rosso lettuce leaves a few
Method
Step 1
Heat a non-stick wok, add chickpeas, bhuna masala, ¼ cup water and mix well.
Step 2
Roughly chop coriander leaves and mint leaves and add to the wok.
Step 3
Add rice, red capsicum, yellow capsicum and mix well.
Step 4
Add ¼ cup water and lemon juice. Add pickle and mix everything well.
Step 5
Arrange the lettuce leaves decoratively in a serving plate, put the pulao on them and serve hot.
