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Chole Palak Pulao
| Main ingredients | Chickpeas, Basmati rice, Spinach puree, Ghee, Cumin seeds, Black peppercorns, Cloves, Cinnamon, Bay leaves, Onion, Green chilli, Ginger-garlic paste |
| Cuisine | Indian |
| Course | Rice |
| Prep time | 8-9 hours |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup chickpeas (kabuli chana / chole), soaked for 6-8 hours, drained and boiled till ¾ done, reserving the cooking liquor
- 1 cup spinach puree
- 1½ cups Basmati rice, soaked for 30 minutes and drained
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 5-6 black peppercorns
- 3-4 cloves
- 1 inch cinnamon
- 2 bay leaves
- 1 large onion, thinly sliced
- 1 green chilli, slit
- 1 tablespoon ginger-garlic paste
- Salt to taste
- Fresh coriander sprig for garnish
- Papads to serve
- Salad to serve
- Raita to serve
Method
- Heat ghee in a deep non-stick pan. Add cumin seeds, black peppercorns, cloves, cinnamon and bay leaves, mix and sauté till fragrant. Add onion, mix and saute till translucent.
- Add green chilli and ginger-garlic paste, mix and sauté for 1-2 minutes.
- Add spinach puree and mix well. Cook for 1-2 minutes. Add chickpeas and mix till well combined.
- Add rice and mix with light hands. Add 3 cups of the reserved cooking liquor. Add salt, mix and let it come to a boil. Cover and cook on low heat for 15-20 minutes or till the rice and chickpeas are cooked completely.
- Switch the heat off and allow the pulao to rest for 5 minutes. Transfer it onto a serving plate. Garnish with coriander sprig and serve hot with papads, salad and raita.
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