Chickpea Pulao

This is a great one pot meal that is a must try especially if you are a big fan of chickpea or chana :) And such an easy meal! Saw this first in a magazine and went ahead and tried my own version and loved it. Mildy spiced, chunky rice dish that is very filling. I love the combination of chickpeas with rice anyways. I used canned chickpeas due to lack of time but it is always preferred to use fresh chickpeas, soaked overnight and pressure cooked till they are very soft. You can also make it more spicy to suit your taste.

The rice should be cooked carefully so that it doesn't turn mushy. It is also important to rest the rice i.e. leave it covered in the pan after the flame is switched off, as if you stir through immediately it will get more mushy. I didn't have any coriander leaves but add in chopped coriander as well. Makes it more flavorful! This is a great dish to pack as tiffin for lunch. Pair it with some yummy dal of your choice or even have it with just some yogurt and pickle. Tastes delicious :)

Chickpea Pulao - Recipe

Ingredients:

• Canned chickpeas - 1 can, water drained
• Basmati rice - 3/4 cup, soaked for few hours (at least 1 hour) and drained
• Onion - 1 medium, finely sliced
• Ginger garlic paste - 1 tbsp
• Tomato - 1 medium finely chopped
• Green chilly - 1 or 2 slit
• Whole garam masala - black pepper (4 nos.), cloves (4 nos.), cinnamon (1" stick), black cardamom (1 no.), Shahi jeera or carom seeds (1/2 tsp) & bay leaf ( 1 large)
• Turmeric powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1 tsp
• Salt - to taste
• Water - twice the quantity of rice plus 1/4 cup
• Ghee or oil - about 1 tbsp
• Mint leaves - a handful, torn apart
• Coriander leaves - chopped for garnish

Method:

• Heat ghee or oil in a large pan and add the whole garam masala. Fry for few seconds so that the flavors seep into the oil. Then add the ginger garlic paste and sauté well till the raw flavor disappears.
• Add the sliced onion and green chilly and sauté till the onion turns translucent. Followed by the chopped tomatoes. Cook till they turn mushy.
• Add the spice powders - turmeric, red chilly and coriander and mix well.
• To this add the cooked chickpeas and season with salt.
• Add the drained basmati rice and water. Stir well and taste the water. Adjust the salt if needed. Cover and cook undisturbed for about 15 minutes on a low medium flame. 
• Check if the rice is cooked. If the water has dried up and the rice is yet to cook add some more. Cover and cook till the rice is done. Garnish with coriander leaves. Leave it to rest for about 10 minutes and serve hot with some yogurt and pickle.