Prep 24 hrs
Cook 1 hr
A simple, tasty and easy recipe I like:)
- 1⁄2 cup chickpeas
- 1 cup long-grain basmati rice, cleaned and washed
- 2 onions, sliced lengthwise
- 6 fresh curry leaves, washed
- 1 tomatoes, peeled and chopped
- 2 tablespoons oil
- 1 tablespoon ghee
- 1⁄2 cup coconut, grated
- 8 red chilies
- 1⁄2 teaspoon turmeric powder
- 3⁄4 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
- 1 lemon
- 2 tablespoons raw mangoes, grated
- 2 tablespoons fresh coriander leaves, washed and finely chopped
- Wash chickpeas in plenty of water and soak overnight in a bowl filled with water or for about 8 hours (overnight is what we do).
- The next day, when you want to prepare this pulao, soak rice for 30 minutes in water after cleaning and washing it in plenty of water.
- Cook rice in 2.
- 5 cups of water, on low-medium flame, partially covered, until all the water has been absorbed by the rice.
- Spread the cooked rice out in a broad plate.
- Allow it to cool.
- Now, pressure cook the chickpeas till it becomes soft.
- In a wok, heat oil on medium flame.
- When hot, add the mustard seeds and curry leaves to the oil and allow the seeds to splutter.
- Once they stop spluttering, add the sliced onions.
- Fry till the onions turn brown.
- Add the chopped tomato and stir-fry for a minute or two.
- In the meantime, grind the coconut, red chillies, turmeric powder and cumin seeds with water (as required) to make a smooth and fine paste.
- Add this paste to the wok.
- Stir well and allow to cook for 4 minutes till the oil starts to come out at the sides of the wok.
- Now add the cooked chickpeas.
- Add salt as required and allow to cook for 5 minutes on medium flame.
- Remove from flame.
- Add this chickpeas mixture to the cooked rice.
- Mix well.
- Add salt if required and the juice of a lemon.
- Garnish with corriander leaves and grated raw mango.
- Serve hot on its own or with plain yoghurt.
Wonderful! I dont have access to raw mangos, so I used some amchur powder (raw mango powder). If you do not have either you can use a bit of lemon juice as raw mango is a souring agent. Easy to put together, and loaded with flavor and texture. Thanks for a wonderful lunch!!!
I needed a simple and tasty, vegetarian recipe that could be expanded to 10 servings without making too much of a mess. All 10 loved it - even as I couldn't find ghee and forgot the coconut. Canned chick peas to speed up the prep. I used half the chili, which was just enough for us "wimpy" Norwegians. Thank you!
yum!i just made this pulao - though i have to admit i improvised a LOT because i didn't have half the ingredients (but i really wanted to try it so went ahead anyway). first off - i used up curry leaves from my freezer. they're not easily available here so i just buy a bunch whenever i can and freeze them in little baggies.. also left out the coconut and used 1/4 tsp chilli powder instead of red chillies. i didn't have any chickpeas or tomatoes so i used almost 1 cup canned red kidney beans and 1 - 2 tbsp of tomato paste diluted with a little water. also left out the raw mango though i doubt it made any difference to the taste. i loved the taste of the masala and wanted to eat it without rice. to end, i layered freshly cooked rice on top of the kindey beans and covered the pot so the aroma and flavours would infuse the rice. mixed right before serving. yum, yum, yum! will be making this again. thanks for the great recipe charishma.