Ingredients
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1 cup Kohinoor Brown Basmati Rice (soaked for 30-40 minutes)
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1 cup Boiled chickpeas (chole/kabuli chana)
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2 tbsp Ghee (or oil for a vegan option)
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1 tsp Cumin seeds (jeera)
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1 Bay leaf
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2 Cloves
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1 inch Cinnamon stick
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2 Green cardamoms
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1 Large onion, thinly sliced
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1 tbsp Ginger-garlic paste
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2 Green chilies, slit
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1 Large tomato, finely chopped
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1/2 tsp Turmeric powder
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1 tsp Coriander powder
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1/2 tsp chole masala (or garam masala)
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1/2 tsp Red chili powder
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Salt to taste
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2 cups water (or chickpea boiling broth)
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Fresh coriander leaves for garnish
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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Wash and soak the Kohinoor Brown Basmati Rice for 30 to 40 minutes. Drain the water and set the rice aside. |
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2
Done
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In a heavy-bottomed pan or pressure cooker, heat the ghee. Add the cumin seeds and whole spices (bay leaf, cloves, cinnamon, cardamom) and let them crackle. |
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3
Done
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Add the thinly sliced onions and sauté on medium heat until they turn a deep golden brown. |
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4
Done
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Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw garlic aroma disappears. |
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5
Done
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Add the chopped tomatoes along with the turmeric powder, coriander powder, red chili powder, and salt. Cook this mixture until the tomatoes soften and the ghee begins to separate from the masala. |
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6
Done
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Toss in the boiled chickpeas and the soaked brown basmati rice. Gently mix with a light hand to ensure the rice grains are coated with the masala but do not break. |
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7
Done
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Pour in 2 cups of water and bring the mixture to a gentle boil. Sprinkle the chole masala over the top. |
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8
Done
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Cover the pan with a tight lid and let it cook on low heat for about 25 minutes (since brown rice takes slightly longer to cook than white rice). If using a pressure cooker, cook for 2 whistles on medium heat. |
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9
Done
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Turn off the flame and let the pulao rest undisturbed for 10 minutes. |
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10
Done
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Open the lid, fluff the rice gently with a fork, garnish with freshly chopped coriander leaves, and serve hot! |
