Pulao – Ultimate Chickpea Rice Dish

Introduction

Chickpea aka Garbanzo rice, is known as Channa Pulao in Urdu, is a well-known and ultimate chickpea rice dish perennially popular in Pakistan. I believe that this inexpensive and wholesome vegetarian meal is appealing and affordable for most. As the culinary landscape evolves, introducing new and tasty meals to American tables, chickpea pulao stands out as a nutritious and delectable option.

This ultimate chickpea rice is a delicious one-pot dish perfectly combines the nutty flavor of chickpeas with fragrant basmati rice, resulting in a filling and nutritious dinner. In this article, we’ll look at the history of chickpea rice, its nutritional benefits, and a step-by-step recipe for everyone looking to add this delicious dish to their culinary arsenal. You can enjoy my other blogs regarding cooking and how I make my own sauces & spices.

The Roots of Chickpea Pulao

Chickpea pulao originates in the subcontinent, where chickpeas are a common ingredient in many traditional recipes. Chickpeas and fragrant basmati rice star in this aromatic combination, resulting in a harmonious combination of textures and flavors that has grown in popularity throughout the world. It is particularly tempting due to its versatility, making it a good choice for vegetarians and those looking for a protein-rich alternative to meat-based recipes.

Nutritional Powerhouse

Chickpeas

Chickpeas are the main component in this pulao. They are high in protein, fiber, and key elements like iron and folate, making them a nutritious addition to any meal. They also have a low glycemic index, making chickpea pulao an ideal choice for people watching their blood sugar levels.

Basmati Rice

Basmati rice not only enhances the aroma of the food but also contains complex carbs. Basmati rice is recognized for its large grains, which remain distinct and fluffy when cooked, increasing the overall texture of the pulao. I also use this rice in my other rice recipes.

Chickpea Rice: A Simple Recipe for Every Kitchen

I constantly emphasize my belief in techniques over recipes. It’s something I always keep in mind, especially when preparing this rice dish. I want to share with you my ingredients and cooking method, which are rooted in my tradition. Feel free to make adjustments based on your personal taste preferences.

For Pulao

Rice: 1- 1/2 cup

Chickpeas (boiled): 3/4 cup (my preference is 1 cup)

Onion: 1 medium (thinly & evenly sliced)

Oil: 3/4 cup

Black Cardamom: 2 whole

Cinnamon: 2 inches stick

Cumin: 1 tbsp

Garam Masala: 1/2 tsp

Salt: according to taste

Black Pepper: 1/2 tsp

Water: 3 cups

For Raita:

Raita is the perfect accompaniment to any type of pulao. The blend of yogurt and cumin creates a delicious side that truly elevates the overall flavor.

Yogurt: 2 cups

Cumin (roasted & coarsely ground): 1 tbsp

Salt: to taste

Black pepper: optional

Method

Rice:

1. Thinly slice the onion and parallelly heat the oil in a pot and add the onion to it.
2. Fry the onion on medium flame until golden brown. The process of browning the onion serves two purposes: enhancing the flavor and adding a rich brown hue to the rice. Ultimately, the level of browning is up to you and your preference. Personally, I usually aim for a medium brown shade.
3. After frying the onion, you can add cardamom and cinnamon to the pan. Let them cook for a few more minutes.
4. At this stage, you can incorporate the chickpeas and continue stirring for an additional 2 to 3 minutes.
5. Add rice and water. Note: I always follow a simple ratio when cooking rice: the amount of water is double the amount of rice. So, for every 1-1/2 cup of rice, I use 3 cups of water. Another thing I do is cook the rice without soaking it beforehand.
6. Add some salt and allow it to cook over medium to high heat for about 8 to 10 minutes, or until you achieve a vigorous boil for a minute or two.
7. Lower the heat to medium and place a lid on the pan. Let it cook for 4 to 6 minutes.
8. This is the point that all of the water should have evaporated, and the rice would be soft. Sprinkle the garam masala, put the lid back on, switch the stove off and let it rest for at least 10 minutes.
9. TAt this stage, all the water should have evaporated, resulting in soft rice. Sprinkle the garam masala, cover the pot again, turn off the stove, and allow it to rest for a minimum of 10 minutes.
10. Remove the lid and use a bigger spoon to delicately stir the rice. At this point, you’ll not only notice more steam, but also the delightful aroma of the dish filling the air. This is when the magic happens. Make sure not to miss this enchanting moment and serve the chickpea pulao with a side of raita immediately.

Note: This whole process is available on my YouTube channel in the cooking section.

Raita:

1. Roast the cumin seeds in a flat pan over low heat until they begin to pop, and their delightful aroma fills the air. Allow them to cool down before coarsely grinding them.
2. Mix the yogurt thoroughly with a spoon, adding crushed cumin and salt for extra flavor.
3. Hooray! Your easy raita is all set to accompany your pulao.

Note: This raita recipe is as simple as it gets. There are endless variations to try. Adding more ingredients brings out a complexity of flavors. You can mix in de-seeded diced tomatoes, diced cucumber, diced green chilies, diced onions, chopped fresh cilantro/coriander, chopped fresh mint, and so much more. The possibilities are limitless!

Conclusion

This flavorful chickpea pulao effortlessly combines the delicious nuttiness of chickpeas with the aromatic allure of basmati rice, resulting in a satisfying and wholesome meal that is easy to make and packed with nutrients.

Embark on a culinary adventure with chickpea pulao, a delightful exploration of unique flavors for those seeking a healthier dinner option. Get ready to savor a harmonious blend of textures and tastes with every mouthful by gathering your ingredients and starting this gastronomic journey.