This pulav has all the attributes of a healthy meal. High in protein, minerals and fiber ! It is a dish which is tasty, nutritious and simple to make.
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| Chickpeas Pulav |
Originally cultivated in the Mediterranean
and the Middle East, chickpeas, also known as garbanzo beans, have spread their
culinary influence to areas all over the world. Like other legumes such
as beans, peas and lentils, chickpeas are prized for their high protein and
fiber content, and also contain several key vitamins and minerals known to benefit human health.
Ingredients:
1 cup
Chickpeas
1 cup basmati rice (soaked for about 30 minutes)
1 medium sized onion (finely chopped)
1 cup basmati rice (soaked for about 30 minutes)
1 medium sized onion (finely chopped)
1 medium
potato (cubed)
1 medium
tomato (finely chopped)
1 green chili
(finely chopped)
2 cups water
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp ginger paste
1 tbsp garlic paste
Handful of
coriander (finely chopped)
oil
Salt to
taste
Ground Spices:
1 tsp
turmeric powder
1 tsp red
chilli powder
1 tsp
Coriander powder
Whole spices:
1 tsp roasted cumin seeds
6 black pepper
4 cloves
1 black cardamom
½ inch piece of cinnamon
1 tsp roasted cumin seeds
6 black pepper
4 cloves
1 black cardamom
½ inch piece of cinnamon
2 bay leaves
Method:
- Boil the Chickpeas till they are tender. Drain and keep aside.
- In another pan, heat the oil and add the roasted cumin seeds and the whole spices. Fry them for a few minutes.
- Now add the onions and green chilies. Sauté till it starts to turn brown.
- Add the ginger and garlic paste and continue sautéing for a few minutes.
- Once the onions are fried well, add the chili powder and turmeric powder and cook till the oil separates from the mixture.
- Add the tomatoes, potatoes and the boiled Chickpeas and mix well.
- Add the pre-soaked rice, 2cups water and the salt and bring to a boil.
- Cover and cook till water dries and the rice is cooked.
- Garnish with finely chopped coriander.
