Black Chickpea Pulao- Assamese Style

Posted by thistleandmint on
When you think about dishes like Pulao or Biryani, the first thing that comes in mind is the hours it takes to prepare or the arrangement of too many ingredients. But, here is an instant pulao recipe which can be prepared within half an hour and comes with high nutritional value as a bonus. This is also a very popular item in Assam, especially prepared in Muslim households during the month of Ramadan as an item for Iftar served with a variety of side dishes. From the nutrition perspective, it has a generous amount of protein, balanced carbohydrates, and saturated fats that make a perfect meal paired with a healthy pile of sauteed greens and vegetables.

Ingredients:

Black chickpeas: 1 and a half cups (soaked for 8 hours and boiled)
Jeera Rice: 1 and a half cup
Onion: 2 medium-sized, finely sliced
Ginger paste: 1 tablespoon
Curd: 2-3 tablespoons
Green chilli: 2-3, chopped
Coriander powder: 1 teaspoon
Chicken masala: 1 teaspoon
Ghee (clarified butter): 2 tablespoons
Salt: As per taste
Water: 3 cups

Whole spices:
Bay leaf: 2
Black cardamom: 1
Cloves: 4-5
Cinnamon stick: 1-inch size
Star anise: 1

Preparation: Half an hour, serves 2-3 persons.

P.S. I have explained about Jeera Rice in my previous blog. You can check it for more information on it.

Step 1: Soak the chickpeas for 8 hours in water then boil it in a pressure cooker for around 10 minutes. Wash the rice and set it aside.

Step 2: It can be cooked in a pressure cooker or a rice cooker. Heat the pressure cooker and add ghee. Once hot, add the whole spices (bay leaves, cardamom, cloves, cinnamon, and star anise) and chopped onion. Fry the onion until it turns brown and translucent. Lower the flame, then add the ginger paste, saute for a minute, then add coriander powder, chicken masala and green chilli, fry it for another couple of minutes. Pour a little water if required to avoid burning. Add the curd and keep stirring in medium flame until the spice gets separated from the ghee. Once you reach this stage, add the boiled chickpeas and washed rice into the cooker. Add salt as per taste and stir it for a couple of minutes and let the rice turn a little brown. Then add 3 cups of water and cover the lid of the cooker.

Let it cook in medium heat, turn the gas off after 3-4 whistles. In case of a rice cooker, it will turn off automatically once done. After switching off the gas don’t try to open the cooker immediately, let the steam pass on its own, it might take around 5-8 minutes. Once the steam completely goes out open the cooker, mix the pulao very gently with a spatula, and serve hot along with some fried veg or non-veg item or sauteed vegetables/ salad of your choice.

    
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