Indian Chole Pulao (Chickpeas and Rice) Recipe

Updated on May 28, 2019
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Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

Delicious and satisfying chole pulao (chickpeas and rice)
Delicious and satisfying chole pulao (chickpeas and rice) | Source

Chole translates to chickpeas, and pulao means rice. This is a delicious and healthy one-pot vegetarian meal from India.

Sometimes, the term chana is used interchangeably with chole, although the former term actually refers to brown chickpeas, as opposed to the white ones.

Chole pulao is quick and easy to make. Enjoy this satisfying meal by itself or accompanied by plain yogurt or raita.

Try it and share your experience in the comments section below.

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 3-4 servings

Ingredients

  • 2 1/2 to 3 tbsp oil
  • 1 cup boiled white chickpeas, or garbanzo beans
  • 1 1/2 cups rice, soaked for 15 to 20 minutes in water, then drained
  • 3 cups reserved chickpea boiling water
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 medium-sized tomatoes, chopped
  • 2 medium-sized onions, sliced
  • 1 green chilli, chopped
  • 1 tsp coriander powder
  • 1/2 tsp garam masala (or 1 tsp if you skip the whole spices below, starting with bay leaves)
  • 2 1/2 to 3 tsp salt, to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 bay leaves
  • 1/4 tsp cinnamon
  • 1 tsp cumin seeds
  • 4 cloves
  • 1 crushed black cardamom

Instructions

  1. Add oil to a kadhai (wok). Keep the heat on medium and let it get hot.
  2. Now reduce heat to low and put in all the whole spices. Saute for 1/2 a minute.
  3. Raise heat to medium and put in the chopped onions. Saute until they turn light pink.
  4. Put in the ginger and garlic pastes. Saute until they turn light brown. Keep the heat at low-medium.
  5. Add the chopped green chili and tomatoes. Cook until the tomatoes turn soft. Keep stirring.
  6. Add the boiled chickpeas and mix well. Now add the salt, turmeric powder, garam masala, coriander powder, and red chili powder.
  7. Stir until the spices combine nicely and saute for about 2 minutes so that the chickpeas and spices also become roasted (about 3 minutes).
  8. Add in the soaked rice and mix well. Add in the reserved water (in which the chickpeas were boiled). Raise heat to high, stir nicely, and let the water come to a boil.
  9. Reduce heat to low and cover with a lid. Cook for 15 minutes but check back after 10 minutes. After 10 minutes, there still will be a little water. Cook for another 5 minutes.
  10. After 15 minutes the rice is done. The water should have cooked off. Remove from heat and let it sit, covered, for 5 minutes.
  11. Serve the chole pulao with dahi (yogurt) or raita of your choice.

Chole Pulao (Chickpeas and Rice) Recipe

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Questions & Answers

    © 2019 Rajan Singh Jolly

    Comments

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      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        2 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Thank you Shaloo.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        2 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Peggy, you can certainly use boiled chickpeas after rinsing them well and adjusting the time accordingly. Thank you for stopping by.

      • swalia profile image

        Shaloo Walia 

        4 months ago from India

        Pulao with an interesting variation..will try it for sure. Thanks for sharing!

      • Peggy W profile image

        Peggy Woods 

        4 months ago from Houston, Texas

        This really sounds flavorful! We always keep canned chickpeas in our pantry which could probably be substituted for boiling ones from scratch. Thanks for sharing another good recipe with us.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        4 months ago from From Mumbai, presently in Jalandhar, INDIA.

        It certainly is an easy dish to prepare, Pamela. Thanks for the visit.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        4 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Bill, try it someday for a change. I am certain you will like it. Thank you.

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        4 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Genna, I'm sure you will like this dish. Thanks for visiting.

      • Pamela99 profile image

        Pamela Oglesby 

        4 months ago from Sunny Florida

        This sounds like a delicious and not very difficult to make recipe. I had never heard of this name before, but the ingredients are certainly familiar to me. Thanks for sharing another good recipe.

      • billybuc profile image

        Bill Holland 

        4 months ago from Olympia, WA

        I've never had chickpeas although I've heard of them often. Thank you for the recipe. Perhaps one day I'll take up cooking for a hobby. :)

      • Genna East profile image

        Genna East 

        4 months ago from Massachusetts, USA

        Chick peas and rice -- two of my favorites, and you have combined them for a delicious meal. I love the tumeric. Thank you for this recipe. :-)

      • rajan jolly profile imageAUTHOR

        Rajan Singh Jolly 

        4 months ago from From Mumbai, presently in Jalandhar, INDIA.

        Louise, thank you. I am certain you will like this rice dish.

      • Coffeequeeen profile image

        Louise Powles 

        4 months ago from Norfolk, England

        Thankyou for sharing another lovely recipe. This looks lovely, I'll definitely be trying this. =)

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