Kabuli Pulao

Nobody is in the mood to cook. And nobody is in the mood to go and buy groceries. We are still in lockdown and the whole process is an effort. And there comes to the rescue, my on the spot recipe Kabuli pulao. I had soaked chickpeas the night before to make some hummus, but in here they went!

This serves 8

Ingredients:

2 cups soaked chickpeas

2 cups white/brown rice

Onions 2 sliced

Tomato puree 1 cup

Mint 1/2 cup

Coriander leaves 1 1/2 cups

Gree chillies 2

Ginger garlic paste 1 tbsp

Cinnamon stick 1 inch stick, 2

Cloves 5

Peppercorns 10

Bay leaf 2

Cumin seeds 2 tsp

Salt to taste

Oil

Method:

1. Grind the coriander, mint and chillies into a smooth paste.

2. Heat a pressure cooker or a pan where you are going to make the pulao and add the oil.

3. Add the spices followed by the cumin.

4. Once it has spluttered, add the onions and cook till they are mildly browned.

5. Add the ginger garlic paste and stir it for a minute.

6. Add the green paste and cook for another minute.

7. Add the tomato puree and salt.

8. Once the tomato is cooked through, add the rice, chickpeas, water to cook and salt if required.

9. Cook it for 2 whistles in the pressure cooker or till the rice is done in a pan.

Serve hot with Dal, Papad, Salad and some raita.

#Highproteinrecipes #Vegancooking #Healthycooking #Recipeswithrice #Easyrecipes #Vegetarianrecipes #Veganrecipes #Healthyrecipes #Veganfood #Healthyeating #Recipeswithchickpeas