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Hara Cholia Pulao
Main ingredients | Fresh green chickpeas (hara cholia), Basmati rice, Ghee, Cumin seeds, Green cardamoms, Cinnamon, Bay leaf, Black cardamom, Cloves, Black peppercorns, Onions, Ginger-garlic paste, |
Cuisine | Indian |
Course | Rice |
Prep time | 30-35 minutes |
Cook time | 25-30 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1 cup fresh green chickpeas (harbhara/hara cholia)
- 1½ cups Basmati rice, washed, soaked for 20 minutes and drained
- 2 tablespoons ghee
- 1½ teaspoons cumin seeds
- 4 green cardamoms
- 1 inch cinnamon
- 1 bay leaf
- 1 black cardamom
- 3-4 cloves
- 4-5 black peppercorns
- 2 medium onions, sliced
- 1½ teaspoons ginger-garlic paste
- Salt to taste
- Fresh coriander sprig for garnish
- Raita as required
Method
- Heat ghee in a deep non-stick pan, add cumin seeds, green cardamoms, cinnamon, bay leaf, black cardamom, cloves and black peppercorns, mix and sauté till fragrant.
- Add onions, mix and saute till translucent. Add ginger-garlic paste, mix and saute for 1-2 minutes.
- Add fresh green chickpeas, mix and sauté for 1 minute. Add salt, mix and saute for 1 minute.
- Add 1 cup water, mix, cover and cook for 6-8 minutes.
- Add rice, salt and 3 cups water, mix and cook till the mixture comes to a boil. Cover and cook till done.
- Switch the heat off and allow the pulao to rest for 10 minutes. Transfer onto a serving plate, garnish with coriander sprig and serve hot with raita of your choice.
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