Recipe Description
Rice and chickpeas cooked with chilli pickle to make this delicious pulao.
Ingredients:-
- 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
Method:-
- 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.
- 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.
You may also like
Mini Falafel Burgers Appetizers
By Harpal Sokhi
Besan ki Masala Roti Break Fast
By Harpal Sokhi
Hare Tamatar ki Subzi Dinners, Lunches
By Harpal Sokhi