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Chickpea Rice (Chole Pulao) – A Fragrant, Protein-Packed One-Pot Meal

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Chickpea Rice (Chole Pulao) – a fragrant, one-pot Indian rice dish combining wholesome chickpeas with aromatic basmati rice and a blend of whole spices. This vegetarian, protein-packed pulao is perfect for a quick weeknight dinner, lunchbox meal, or when you need something comforting and delicious!

Ingredients

Scale
  • 1 cup uncooked long-grain basmati rice
  • 1.5 cups cooked chickpeas (garbanzo beans)
  • 1 large onion, thinly sliced
  • 1 large tomato, roughly chopped
  • 1 tsp ginger-garlic paste
  • 1–2 green chilies, finely chopped
  • 1/4 cup roughly chopped cilantro
  • 2 cloves
  • 3–4 black peppercorns
  • 1 bay leaf
  • 1 small cinnamon stick
  • 1/2 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric powder
  • Ground black pepper, to taste
  • Salt, to taste
  • 1 tbsp cooking oil of choice
  • 2 3/4 cups water (or as needed to cook the rice)

Instructions

  1. Heat oil in a pot. Add cloves, black peppercorns, bay leaf, cinnamon stick, and cumin seeds. Saute until fragrant.
  2. Add sliced onion and cook until translucent.
  3. Add ginger-garlic paste and saute until the raw smell disappears.
  4. Add coriander powder, red chili powder, turmeric powder, and saute for a few seconds.
  5. Add chopped tomato, green chilies, and salt. Cook until tomatoes turn mushy.
  6. Add uncooked rice and saute for 1-2 minutes.
  7. Add cooked chickpeas, water, and cilantro. Mix well.
  8. Cover and cook for 15-20 minutes until rice is cooked.
  9. Turn off heat and let it rest with the lid on for 5 minutes.
  10. Fluff the rice with a fork, add more cilantro and a squeeze of lime juice. Serve hot.

Notes

  • Rinse basmati rice thoroughly until water runs clear to remove excess starch for fluffy, separate grains.
  • Soak rice for 20-30 minutes before cooking for best texture.
  • Use canned chickpeas (drained and rinsed) or cook dried chickpeas ahead of time.
  • For extra flavor, use ghee instead of oil.
  • Add vegetables like peas, carrots, or bell peppers for a more colorful pulao.
  • Serve with raita, yogurt, or a side salad for a complete meal.
  • Leftovers can be refrigerated for up to 4 days and reheated in the microwave or on the stovetop with a splash of water.
  • This recipe freezes well for up to 2 months.
  • For a spicier version, add more green chilies or a pinch of cayenne pepper.

Find it online: https://cookyaura.com/chickpea-rice-chole-pulao-a-fragrant-protein-packed-one-pot-meal/