Chole Pulav is an aromatic one pot recipe made with chick peas and Basmati rice. I had never made this dish until some time ago when I had some extra boiled chole, it was not enough to make chana masala so I tried making this pulav. I did go through a couple of recipes online but then went ahead with a tried and tested the recipe which my mom in law uses to make chicken pulav or mutter pulav. Surprisingly the dish turned out really good and I thought of sharing it with all you lovely people.
Chole / Chickpeas, boiled – 2 cups
Basmati rice – 1 1/2 cups
Onion, finely sliced – 2 medium
Green chillies – 2-3 sliced
Ginger , chopped – 1 teaspoon
Fresh green coriander, chopped – 2-3 tablespoon
Garam masala – 1 teaspoon
Ginger garlic paste – 2 tablespoon
Coriander powder – 11/2 tablespoon
Fennel / saunf powder – 2 teaspoon
Lemon Juice – 1 tablespoon (Optional)
Oil – 3 tablespoon
Salt to taste.
Ghee – 1 tablespoon
Whole dry masala
Bay leaf – 1
Blacck Pepper corns – 10-12
Cloves – 5-6
Cinnamon stick – 2 inch
Cumin seeds – 1 teaspoon
Green Cardamom – 4
Mace – 1 blade
Star Anise – 1
Clean wash and soak rice for 30 minutes.
Mix the ginger garlic paste along with fennel powder and coriander powder and make a paste.
Heat oil in a heavy bottom pan or pot, add the dry whole masalas,once they start releasing the aromas add the sliced onion and fry till they change colour to slightly brown.
Add the masala paste to the fried onion and fry for 3-4 minutes or until the raw smell of the ginger garlic is gone and oil starts leaving the sides.
Once the oil starts leaving the sides add the boiled chickpea and fry for 2-3 minutes, add 3 cups of water, mix well and let it come to a boil.
Once the water comes to a boil add the soaked rice and add salt. Let this come to boil, add garam masala and continue cooking and do keep checking and stir the rice gently to avoid sticking to the bottom.
Once the rice is cooked 70 % , add the lemon juice ,stir gently to avoid the rice grains from breaking. Add chopped ginger and slit green chillies. Reduce flame to low and cover and cook until the rice is cooked through.
Once all the water is evaporated and the rice is well cooked , let the pulav rest for 10 to 15 minutes before serving. Just before serving add a tablespoon of Ghee, this will help enhance the flavors of the spices used in the pulav.
Garnish with freshly chopped green coriander, serve hot along with curd and chutney or any pickle of your choice.
I have used fresh ginger garlic paste and would suggest that you too use the same as it tastes better.
Also I had added salt while boiling the chick peas as it tastes better and also speeds up the cooking process, if you are using salt while boiling the chickpeas then please go slow while adding salt to the pulav.