Chickpeas Pulao

Ingredients:

Basmati Rice - 2 cup

Cooked Chickpeas - 1 cup
Potato(small) - 1

Garlic cloves - 4 finely chopped

Ghee - 2 tsp

Oil- 1 tbsp

Bay Leaf,  Cloves,  Cardamom - 1

Onion - 1 finely chopped

Green Chillies Slitted - 3

Cashews - 10-15 (optional)

Cumin seeds - 1 tsp

Biryani powder - 1 tsp (optional)

Turmeric  powder - 1/4 tsp

Mint - few leaves

Water - 3 Cups

Salt - to taste

 

 

Method:

Soak Chickpeas overnight and pressure cook with water for 15 minutes.

Wash and soak rice for half an hour.

Heat oil and ghee in a non-stick pan.

Add bay leaf, cloves and cardamom and fry or few minutes.

Add cumin seeds and fry.

Add chopped garlic cloves and fry.

Add cashews and fry.

Add chopped onions and sauté for few minutes.

Add slitted green chillies. Add turmeric powder, Biryani powder and salt.
Add chopped potato and fry till it is half-cooked.

Add boiled chickpeas and mix well.

Wash soaked rice, drain water and fry for few minutes without breaking the rice.

Add 3 cups of water and adjust salt.

Add 1 tsp of ghee and mix well. Let it boil.

When  60%  is cooked, keep in low flame and cook till done.

Garnish with mint leaves.

Linking this to Let's cook - Rice event, Saffron Streak's  Cooking with seed - Chickpeas and Priya's anouncement page.