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Chickpea and Rice Pilaf (Pulao)

 INGREDIENTS:

  1. Basmati Rice 2 cups (soaked for 20 minutes)
  2. Chickpeas cooked 1 cup
  3. Red Bell Peppers 1 small cubed
  4. Yellow Bell Peppers 1 small cubed
  5. Onion 1 large thinly sliced
  6. Garlic 6-8 cloves minced
  7. Green Chilis 2-3 slit
  8. Ghee or Oil 2 tbsp
  9. Cumin Seeds 1/2 tsp
  10. Bay Leaf 1
  11. Cloves 3-4
  12. Cinnamon Stick 1 small
  13. Cardamom 2-3 crushed
  14. Garam Masala Powder 1 tsp
  15. Smoked Paprika Powder 1 tsp
  16. Cashews 10-12
  17. Raisins 15-16
  18. Dried Cranberries 2 tbsp
  19. Salt to taste
  20. Coriander Leaves chopped for garnish

METHOD:

Serving size: 5-6

Heat oil in a wok and fry the cashews till golden. Add the raisins and cranberries and sauté for 10 seconds. Remove and set aside.

In the same wok add cumin seeds and the whole spices. When they sizzle add onions and garlic and sauté until the onions turn golden brown.

Add chickpeas and bell peppers and sauté for 2-3 minutes. Stir in green chilis, garam masala powder and smoked paprika powder. Drain rice and add to the wok along with 4 cups of water and salt.

Bring to a boil, reduce the heat, and cook for 18-20 minutes. Once cooked, cover the rice and let it rest for 5 minutes.

Fluff the rice with a fork and gently mix in cashews, raisins, and cranberries. 

Garnish with fresh coriander leaves and crispy fried onions. 

Serve chickpeas and rice pulao with plain curd and roasted papad.  


 
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