• Overview
  • Ingredients
  • Directions
  • Reviews

The pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. This is a quick, simple and easy pulao to make.

Ingredient

  • 2 cups / 400 gm Basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes.
  • 1/4 cup / 112 gm Dried chickpeas (kaaboli channa), boiled in 1-1/2 cups of water until soft, drained
  • 1/2 cup / 100 ml Refined oil
  • 1/2 cup / 60 gm Onions, sliced
  • 1/2 cup / 100 gm Yoghurt (dahi)
  • 1 tsp / 6 gm Ginger (adrak) paste
  • 1 tsp / 6 gm Garlic (lasan) paste
  • 1 tbsp / 6 gm cumin (jeera) seeds
  • 3 Green cardamoms (choti elaichi), seeds only
  • 4 Green chillies, finely chopped
  • 1 tbsp / 4 gm Mint (pudina) leaves, finely chopped
  • 1 tbsp /4 gm Green coriander (hara dhaniya), finely chopped
  • 1/2 tsp / 1 gm Garam masala (standard)
  • 1/4 cup / 50 ml Milk
  • 2 tbsp / 30 ml Lemon (nimbu) juice

Direction

  • Heat the oil in a pan; add the onions and saute until brown. Reduce heat and add the yoghurt, ginger and garlic paste. Cumin and green cardamom seeds, green chilies, mint leaves, green coriander, garam masala and salt. Mix well and continue to cook until the yoghurt is absorbed. Add the chickpeas to the spice mixture; mix well. Cook on simmer for 5-7 minutes.
  • Bring 5 cups water to the boil in a deep pan. Add the rice and 1/2 tbsp salt; boil until the rice is more than half done. Remove from the heat and drain the excess water. Transfer rice onto a tray to cool.
  • In an ovenproof casserole spread 1/2 rice. Cover with a layer of chickpeas. Sprinkle the milk over and then cover with remaining rice. Sprinkle lemon juice and cover the casserole tightly first with an aluminum foil and then with a lid. Put the casserole in a preheated oven (170 C / 325 F) for 30 minutes.
  • 2 cups / 400 gm Basmati rice, washed in a number of changes of water, soaked in water to cover for 30 minutes.
  • 1/4 cup / 112 gm Dried chickpeas (kaaboli channa), boiled in 1-1/2 cups of water until soft, drained
  • 1/2 cup / 100 ml Refined oil
  • 1/2 cup / 60 gm Onions, sliced
  • 1/2 cup / 100 gm Yoghurt (dahi)
  • 1 tsp / 6 gm Ginger (adrak) paste
  • 1 tsp / 6 gm Garlic (lasan) paste
  • 1 tbsp / 6 gm cumin (jeera) seeds
  • 3 Green cardamoms (choti elaichi), seeds only
  • 4 Green chillies, finely chopped
  • 1 tbsp / 4 gm Mint (pudina) leaves, finely chopped
  • 1 tbsp /4 gm Green coriander (hara dhaniya), finely chopped
  • 1/2 tsp / 1 gm Garam masala (standard)
  • 1/4 cup / 50 ml Milk
  • 2 tbsp / 30 ml Lemon (nimbu) juice
  • Heat the oil in a pan; add the onions and saute until brown. Reduce heat and add the yoghurt, ginger and garlic paste. Cumin and green cardamom seeds, green chilies, mint leaves, green coriander, garam masala and salt. Mix well and continue to cook until the yoghurt is absorbed. Add the chickpeas to the spice mixture; mix well. Cook on simmer for 5-7 minutes.
  • Bring 5 cups water to the boil in a deep pan. Add the rice and 1/2 tbsp salt; boil until the rice is more than half done. Remove from the heat and drain the excess water. Transfer rice onto a tray to cool.
  • In an ovenproof casserole spread 1/2 rice. Cover with a layer of chickpeas. Sprinkle the milk over and then cover with remaining rice. Sprinkle lemon juice and cover the casserole tightly first with an aluminum foil and then with a lid. Put the casserole in a preheated oven (170 C / 325 F) for 30 minutes.

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Classic Jamican Rice and Peas

    Bring the Jamaican flavour on the dinning table with this east to cook recipe.

    Recipe by Kohinoor

    (0)

    Cauliflower paneer kofta

    Originally prepared with broccoli, this one is a delight for anyone who loves Kofta based gravies. A medley of pureed tomatoes, spices and curry-soaked paneer dumplings make it a zesty yet comforting offering.

    Recipe by Kohinoor

    (0)

    Chicken Fried Rice

    The quintessential Chicken Fried Rice gets an added touch when cooked with Kohinoor Basmati Rice. With the goodness of chicken, egg and vegetables, this dish can be had without any accompaniments!

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.