Chole Pulao/ चोलें पुलाव
Chole Pulao is Also Known as Chickpea Pulao, Chickpea Pilaf
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About Chole Pulao
Chole Pulao is a comforting, satisfying dish that blends the goodness of chickpeas with the fragrance of basmati rice, making it a perfect choice for any meal of the day. Whether you're in need of an easy dish for meal prep or looking for a quick dish recipe to serve during busy weekdays, this one-pot wonder fits the bill. Packed with protein, fiber, and essential nutrients, it’s the ideal option for those who prefer healthy, home-cooked meals.
This vegetarian dish doesn’t just satisfy hunger but also fuels your body with wholesome ingredients. The addition of spices like cumin, coriander, and garam masala makes each bite a flavorful experience. Whether you’re a busy professional or a parent trying to keep the family healthy, Chole Pulao is a kid-friendly dish that everyone will enjoy. Plus, it’s easy to customize – add veggies like carrots or peas to suit your preferences.
Looking for a balanced dish choice? With its perfect combination of carbs from the rice and protein from the chickpeas, Chole Pulao provides lasting energy throughout the day. It’s also a great option for seasonal cooking, as it can be made with fresh, seasonal ingredients like tomatoes or greens. And best of all, this dish can be whipped up in under 45 minutes – making it an ideal meal for those recipe ideas for busy days.
So, why not make Chole Pulao a regular in your weekly meal plan? Whether you're craving a comforting lunch, a quick dinner, or a nutritious addition to your weekly menu, it’s the perfect meal for every occasion. Add this easy recipe to your healthy food choices and make your meals as nourishing as they are delicious!
Recipe of Home Cooked Chole Pulao/ चोलें पुलाव
Easy Step-by-Step Instructions for making Chole Pulao at Home.
Preparing the Rice and Chickpeas: Begin by rinsing the rice thoroughly and soaking it for about 15-20 minutes. If using dried chickpeas, soak them for at least 6-8 hours or overnight. If using canned chickpeas, rinse and drain them well. (Time: 15-20 minutes for rice; 6-8 hours for dried chickpeas)
Sautéing the Spices and Vegetables: Heat oil or ghee in a large pan or pressure cooker. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Let them sizzle for 30 seconds. Add finely chopped onions and sauté until golden brown. Then, add ginger-garlic paste and green chilies, and sauté for another minute. Next, add chopped tomatoes and cook until they soften. (Time: 8-10 minutes)
Adding the Chickpeas and Spices: Add the soaked or canned chickpeas to the pan. Stir in turmeric powder, coriander powder, garam masala, and salt. Mix well and let the chickpeas cook with the spices for 2-3 minutes, allowing the flavors to meld together. (Time: 2-3 minutes)
Cooking the Rice: Add the soaked rice to the pan and stir gently to combine with the chickpeas and spices. Pour in water, ensuring the liquid is about 1.5 times the amount of rice. Bring it to a boil, then reduce the heat to low. Cover the pan or pressure cooker with a lid and let it cook. If using a pressure cooker, cook for 1-2 whistles. If using a pan, simmer on low for about 15-20 minutes until the rice is fully cooked and all the water is absorbed. (Time: 15-20 minutes for pan; 5-6 minutes for pressure cooker)
Garnishing and Serving: Once the rice is cooked, turn off the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains. Garnish with fresh cilantro leaves. Serve hot with raita or a side salad. (Time: 5 minutes)
Total Time: Approximately 40-50 minutes depending on cooking method.