Ingredients
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1 Cup For the Chole Pulao - Kohinoor Brown Basmati Rice (cooked, drained, and set aside)
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1 tbsp Ghee
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1 tsp Cumin seeds
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2-3 Bay leaves
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2 Small pieces cinnamon sticks
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3-4 Cloves
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1 Small piece ginger, finely chopped
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4-5 Cloves of garlic, finely chopped
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2 Medium onions, sliced
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Salt to taste
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1/2 tsp Turmeric powder
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1.5 tsp chilli powder
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2 tsp jeera (cumin) powder
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1 tsp chole masala
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1/4 cup Carrots, finely chopped
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1 cup Boiled chole (chickpeas)
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2 medium Tomatoes, finely chopped
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2 tbsp Curd
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1/4 cup Bell peppers, finely chopped
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1/4 cup Fresh green peas
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1 cup For the Boondi Raita- Beaten curd
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1/4 cup water
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Black salt to taste
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Roasted cumin seeds powder to taste
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Chilli flakes to taste
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Fresh coriander, chopped
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Fried masala boondi
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Fresh mint leaves
About
I always thought making a healthy, protein-packed meal meant compromising on that rich authentic taste, but this Chole Pulao proves that theory completely wrong! I made this delicious one-pot dish using Kohinoor Brown Basmati Rice, bringing together the hearty goodness of chickpeas and the beautiful nutty texture of brown rice. If you are looking for a quick, wholesome meal that hits all the right flavour notes, you have to try this today!
Nutrition
This Chole Pulao is an absolute nutritional powerhouse. The Kohinoor Brown Basmati Rice provides excellent complex carbohydrates and dietary fiber for sustained energy, while the chickpeas deliver a heavy punch of plant-based protein and essential minerals, making this a highly balanced, gut-friendly meal. Estimated nutritional values (Assuming 4 servings total):
* Calories: 320 kcal per serving
* Protein: 10g per serving
* Carbohydrates: 55g per serving
* Fat: 8g per serving
* Fiber: 8g per serving
Steps
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1
Done
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Cook 1 cup of Kohinoor Brown Basmati Rice until done, drain the excess water, and set aside. |
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2
Done
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In a kadai, heat 1 tbsp of ghee. Add the cumin seeds, bay leaves, cinnamon sticks, and cloves. Fry these khada masalas for 2 minutes on a medium flame. |
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3
Done
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Add the finely chopped ginger and garlic, and fry them well. |
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4
Done
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Stir in the sliced onions and salt. Cook until the onions turn slightly brown. |
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5
Done
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Add the turmeric powder, chilli powder, jeera powder, and chole masala. Mix everything thoroughly and let the masala fry properly with the onions. |
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6
Done
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Add the chopped carrots, boiled chole, chopped tomatoes, and 2 tbsp of curd. Cook for 7-8 minutes on a medium flame so all the flavors integrate nicely with the chickpeas. |
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7
Done
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Finally, add the chopped bell peppers, fresh green peas, and the cooked brown basmati rice. Mix gently, cover, and cook on a slow flame for 5 minutes. |
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8
Done
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To make the raita, take 1 cup of beaten curd in a bowl and mix in 1/4 cup of water. |
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9
Done
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Add black salt, roasted cumin seeds powder, chilli flakes, fresh coriander, and fried masala boondi. |
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10
Done
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Top with fresh mint leaves, mix nicely, and serve your raita alongside the hot chole pulao. |
