Chickpea Pulao

Name: Chickpea Pulao
Total time: 900 s
Yield: 4.5 servings
Cuisine: Pakistani
Ingredients: 2 cups basmati rice, soaked for 30 minutes; 2 cup chickpeas boil; 1 medium onion, sliced; 1 tbsp cumin seeds; 1 tbsp salt, or to taste; 6 whole cloves; 2 whole black cardamoms; 1 medium stick cinnamon; as needed oil,; as needed water,

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

Chana Pilau to me has always been one of those rice dishes that is delicious on it’s own and also goes with anything. Serve it alongside any curry, any chutney or even on it’s own with a simple salad

Zobia Sajjad @zobiasajjad

Karachi, Sindh, Pakistan

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Ingredients

15 mins

4.5 servings

2 cupsbasmati rice, soaked for 30 minutes
2 cupchickpeas boil
1medium onion, sliced
1 tbspcumin seeds
1 tbspsalt, or to taste
6whole cloves
2whole black cardamoms
1medium stick cinnamon
as neededoil,
as neededwater,

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Steps

15 mins

1

In a deep pot, heat the oil and add the sliced onions and cumin seeds. Fry till the onions become golden - about 10 minutes. I managed to burn some of my onions - don't do this!
2

Add a big splash of water and all the spices. Continue to cook this until the onions soften and the water reduced to about half
3

Add the rice, chickpeas and 3 cups of water
4

Cook the rice and chickpeas on high heat, stirring once or twice (but not breaking any rice!) until most of the water has dried out.
5

Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tablecloth so it absorbs more steam, leading to slightly fluffier and less mushier rice.
6

Allow the rice to rest for 10-15 minutes after steaming, then fluff up before serving warm!