• Prep Time 15-20 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Rice and chickpeas cooked with chilli pickle to make this delicious pulao.


  • Chilli pickle – ¼ cup
  • Black chick peas, boiled – 1 ½ cups
  • Basmati rice, soaked – 2 cups
  • Oil – 2-3 tbsp
  • Cumin seeds – 1 tsp
  • Cloves – 10-12 no
  • Bay leaves – 2 no
  • Black cardamoms – 4-5 no
  • Black peppercorns – 20-25 no
  • Salt – to taste
  • Tomatoes, cut into wedges – 2 no
  • Lemon juice – ½ no
  • Fresh coriander leaves, finely chopped – 2-3 tbsp



  1. Heat oil in a non-stick large pan. Add cumin seeds, cloves, bay leaves, black cardamoms, black peppercorns and sauté till fragrant. Add black chick peas and mix.
  2. Add basmati rice and mix. Add chilli pickle and mix. Add 1½ cups kale chane soaked water. Add a little Tata salt lite and mix. Add tomato wedges and mix. Add 2½ cups Bisleri water, cover and cook, till the rice is done. Add lemon juice and coriander leaves and mix well. Transfer into a serving bowl and serve hot.






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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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