Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala
User Reviews
5
-
Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
2
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Calories
764 kcal
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Cuisine
Indian
Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala
Description
The Chickpea Rice Pulao features a spice mix made by dry roasting coriander seeds, fennel seeds, cumin seeds, black peppercorns, and warming spices like bay leaf, star anise, cardamom, cloves, cinnamon, and nutmeg. These are ground finely and then used to flavor the rice dish. Basmati rice is soaked briefly, then cooked with cumin seeds, sautéed onions with salt and sugar to caramelize, garlic and ginger pastes, turmeric, cayenne, and the homemade spice blend.
Fresh tomatoes and assorted small chopped vegetables, such as carrots, green beans, and cauliflower, are added along with drained chickpeas. The ingredients are cooked together with water in a pressure cooker or saucepan until the rice is tender and fluffy. The dish is garnished with chopped cilantro, mint, and a squeeze of lemon juice, bringing freshness and balance to the warm spices.
This pulao offers a flavorful and satisfying one-pot meal, ideal for a vegetarian main or side. The recipe accommodates variations in spice intensity and vegetable choice to suit preference and ingredient availability.
Ingredients
For the Pulao/Biryani Masala: Use whichever spices you have. Omitting 1 or 2 spices works fine.
- 5 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/2 tsp black peppercorns use 1/3 tsp for less heat
- 1 bay leaf
- 1 star anise
- 1 black cardamom
- 2 green cardamom whole or seeds
- 4 cloves
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the pulao:
- 3/4 cup white Basmati rice
- 1 tsp neutral cooking oil generic cooking oil
- 1/4 tsp cumin seeds
- 1 cup onion red, chopped
- 1.5 tbsp garlic paste
- 2 tsp ginger paste
- 1/2 tsp Turmeric
- 1/4 to 1/2 tsp cayenne pepper
- 1.5 tbsp pulao masala above or store bought, home made; or biryani masala
- 1 cup tomato 1 large tomato, chopped
- 1 cup assorted vegetables like chopped carrots, green beans, cauliflower etc, small chopped
- 15 oz chickpeas or 1.5 cups cooked or use other beans of choice, canned
- 3/4 to 1 tsp salt
- 1.5 cups water
- cilantro for garnish
- mint
- lemon juice
Instructions
Make the Pulao/Biryani Masala:
- In a small skillet, dry roast all the whole spices through cloves over medium-low heat until they get fragrant and coriander seeds change color. (do not brown). Stir occasionally. This will take 1 to 3 minutes . Cool, transfer to a spice grinder and grind with the cinnamon and nutmeg. Keep aside or store in an airtight container. makes about 3 Tablespoons, half of which will be used for the pulao.
For the Pulao:
- Soak the basmati rice in water for about 15 minutes (the next few steps take that much time, so no planning needed).
- Heat oil in a pressure cooker over medium heat (IP on saute). Add cumin seeds and cook for a minute or until fragrant.
- Add onions, a generous pinch of salt and a generous pinch of sugar and cook until golden. 5 to 7 minutes. Add ginger, garlic, turmeric, cayenne, pulao masala and mix well. Cook for few seconds or until very fragrant. Add tomatoes and a tbsp of water and cook until the tomatoes are saucy. Mash the larger pieces. about 5 minutes.
- Add the vegetables, chickpeas and salt and mix well. Cook for a minute.
- Drain the rice, add to the pressure cooker. Add scant 1.5 cups of water and mix well. Close the lid and cook for 1 to 3 minute on Manual in Instant Pot (or cook for 1 whistle) - Depends on the type/brand of rice.
- Let the pressure release naturally. Add a dash of lemon juice and fluff. Taste and adjust salt if needed and mix. Garnish with cilantro and chopped mint. Serve with non dairy yogurt, raita, pickle or mango/mango salsa
Notes
- For stovetop preparation, cook veggies until slightly tender before adding rice and water, then simmer covered until rice is cooked and water absorbed.
- The homemade masala can be stored and used for other pulao or biryani dishes.
- Nutritional values are estimated for one serving of this rice and chickpea-based pulao.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 764 kcal
% Daily Value*
| Calories | 764kcal | 38% |
| Carbohydrates | 142g | 47% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 398mg | 17% |
| Potassium | 1261mg | 27% |
| Fiber | 26g | 104% |
| Sugar | 13g | 26% |
| Vitamin A | 5220IU | 104% |
| Vitamin C | 29.1mg | 32% |
| Calcium | 273mg | 27% |
| Iron | 11.4mg | 63% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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