• 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.

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