Chole Pulao (chickpea Rice)

This was an accidental discovery. I make a lot of lentils and legumes these days and after my chickpea cutlet I was still left with a lot of chickpeas. I did not want to make rice and curry so I thought I would give a twist to the chole by making a pulao out of it. While I was half way through cooking, I surfed online and found interesting versions for the same dish but I stayed loyal to my inspiration. This is a cross between my recipe on hariyali pulao and my biriyani recipe. I was generous with my use of herbs and everyone home agreed it tasted delicious. It was a Friday afternoon meal and I am extremely relaxed on Friday afternoon after my orders for the week so I believe this was an exceptional meal for the same reasons.

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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
1 Hr
Cooking Time: 
30 Min


Chole cooked- 250 g
Basmati rice- 2 cups
Onions- 2
Ginger-garlic paste- 2 tsp
Tomatoes- 2
Green Chilies-6
Curd- 1/4 cup
Cumin seeds- 1 tsp
Cloves- 4
Cinnamon- 1 inch long stick
Cardamom- 3
Bay leaf- 2
Peppercorns- 4
Oil- 4 tbsp
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Garam masala- 1/2 tsp
Salt- to taste
Mint- 1/2 cup
Coriander leaves- 1 cup
Heat oil in a pan and fry the whole spices and cumin seeds. Meanwhile wash and soak the basmati rice for 20 minutes in 2 cups of water.
Make a paste out of the onions, green chilies, tomatoes, ginger-garlic, mint leaves, coriander leaves and curd.
Once the whole spices have been roasted sufficiently such that they emanate a roasted smell, add the ground masala paste and saute till the masala is well cooked.
Now add all the spice powders and saute for another 4-5 minutes.Once the raw smell goes away add the cooked chole, salt and let the chole simmer.
Add the rice and 4 cups of water. Bring the rice to boil and let it cook under low flame till the rice is cooked.
Add a little more water if the rice has not cooked and all the water has evaporated. Garnish with mint leaves and serve with chilled curd and pickle.
Cook the chole up to 2 whistles in 2 cups of water after soaking overnight.