Achari Chholay Pulao Rice tossed with chickpeas, flavourful masalas and pickles. This recipe is from FoodFood TV channel By Sanjeev Kapoor 29 Dec 2014 in Recipes Course New Update 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 #Chickpeas (kabuli chana) #Cooked rice #Fresh coriander leaves #Fresh mint leaves #Red capsicum #Yellow capsicum Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article